Fresh garden zucchini brushed with fresh rosemary, extra virgin olive oil, Kosher salt and black pepper; then grilled.
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The best recipes are ones that are easy to make and don't require a lot of ingredients; like these Rosemary Grilled Zucchini Wedges. Zucchini is one of my favorite vegetables.
It cooks quickly and has a mild flavor so you you can really experiment with lots of herbs and spices. I mentioned before that every year we plant fresh herbs and usually tomatoes on our deck garden.
However, this year we decided to forego tomatoes and try our hand at cucumbers and zucchini. The zucchini plant is really taking off and we're already getting 2-3 per week!
Since we eat zucchini at least once per week, this is great way to experiment with new recipes. I've made zucchini wedges before; however, they were breaded and baked.
You can make this recipe indoor or outdoor and it was so much healthier! These grilled zucchini wedges are ready in about 10 minutes and yields six wedges.
Since I served these zucchini wedges with a roasted chicken, I didn't want to fire up the outdoor grill just to cook these. Instead, I used my indoor grill pan on top of the stove.
Equipment
- Vegetable Brush
- Cutting Board
- Knife
- Small Bowl
- Basting Brush
- Grill Pan (or Outdoor Grill)
Ingredients Needed
For this recipe you'll need the following ingredients:
Zucchini: Use a fresh, whole zucchini.
Chopped Fresh Rosemary
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
How do you make Rosemary Grilled Zucchini Wedges?
Combine the oil, rosemary, salt and pepper in a small bowl and mix well. Wash the outside of the zucchini under cold water with a vegetable brush to remove any residue; then trim off the top and bottom.
Cut the zucchini in half lengthwise; then each half into three strips for a total of six wedges. Heat the grill pan over medium-high heat; then brush the oil mixture on the wedges coating all sides.
When the pan (or grill) is hot; add the zucchini wedges and grill 5-6 minutes; turning halfway after grill marks are formed on each side.
Serving Suggestions
There are so many recipes you can serve with these zucchini wedges, here are a few of my favorite options:
Chicken: Pollo Rosa Maria, Stuffed Pesto Chicken, or Creamy Tuscan Chicken
Beef: Calabrese Patties, Pizza Meatloaf or Beef Ricotta Casserole
Pork: Pan Seared Pork in a White Wine, Tomato & Caper Sauce, Italian Pork Loin or Pork Chops Pizzaiola
Pasta: Baked Ziti with Meat Sauce, Skillet Shrimp and Tortellini or Tortellini Bake
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Zucchini Recipes
- Grilled Zucchini Lasagna
- Ricotta, Goat Cheese and Basil Stuffed Zucchini
- Chili Lime Sautéed Zucchini
- Baked Zucchini Tots
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Rosemary Grilled Zucchini Wedges
Equipment
- Grill Pan (or Outdoor Grill)
Ingredients
- 1 large zucchini
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh rosemary
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Combine the oil, rosemary, salt and pepper in a small bowl and mix well.
- Wash the outside of the zucchini under cold water with a vegetable brush to remove any residue; then trim off the top and bottom. Cut the zucchini in half lengthwise; then each half into three strips for a total of six wedges.
- Heat the grill pan over medium-high heat; then brush the oil mixture on the wedges coating all sides.
- Add the zucchini wedges and grill 5-6 minutes; turning halfway after grill marks are formed on each side.
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