My wonderful sister suggested marinating zucchini in Italian dressing when I posted the recipe for grilled zucchini… instead of butter. I ran with it… and it was a success! I like the Italian dressing version better- more flavorful & great-smelling 🙂 We had zucchini & yellow squash on hand, so I used both.
Italian Grilled Squash
A Cooking Sugar original
- 2 tb Italian dressing
- 1 large zucchini (or similar squash)
- Clean the outside of the squash & cut lengthwise into fourths
- Lay the squash slices on tin foil, then pour Italian dressing over each slice
- Wrap the squash up in the tin foil, to make a packet.
- Allow to marinate for 15-30 minutes
- Place foil packet on heated grill & cook for 10-15minutes on each side
I needed a quick zucchini recipe, to convince Cody we didn’t need to fry our zucchini for dinner. This fit the bill, especially since we were grilling halibut already. The flavor is very subtle, but still delicious.
From All Recipes
- 1 large zucchini
- 4 tb butter
- salt & pepper to taste
- Preheat grill to medium high heat.
- Clean outer skins of zucchini & slice lengthwise into quarters.
- Spread butter on each zucchini slice, then sprinkle with salt & pepper.
- Wrap all four slices in the same piece of foil, spread out in a single layer.
- Place foil wrapped zucchini on heated grill. Cook for 10-15 minutes on each side.
When we got 2 zucchini this week (very out of season for Montana!), I knew I wanted to make this recipe. I had saved it awhile ago, but was resigned to wait until summer. I really liked these- the flavors blended well & the zucchini softened up nicely. Cody was more neutral… he suggested adding tomato sauce to the stuffing, to make it more sauce-like & less stuffing-like. But, of course, he still cleaned his plate 🙂
Adapted from Apple A Day
- 3 (6-9 inch) zucchini
- 1 tb olive oil
- 1/2 c onion, chopped
- 3 cloves garlic, minced
- 1/2 c mushrooms, chopped
- 1 lb sausage (spicy, sweet, or original will work)
- 1 tomato, seeded & diced
- 3 tb chopped fresh basil
- 1 tsp minced fresh rosemary
- 3/4 c grated Parmesan cheese
- 1 egg, lightly beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
- Cut zucchini in half lengthwise. Scoop out the insides, leaving a shell about 1/4 inch thick. Reserve half the insides.
- In a medium skillet, over medium-high heat, heat the olive oil. Saute the onion & garlic until tender (about 4-5 minutes).
- Add the mushrooms & reserved zucchini insides to the skillet. Saute another 2 minutes. Remove from pan.
- Crumble the sausage into pan. Cook over medium-high heat until browned on all sides, stirring occasionally.
- Stir in the onion & mushroom mixture.
- Add the tomato, basil & rosemary. Cook 1 more minute.
- Drain off any excess fat, remove from heat, & set aside to cool.
- Preheat the oven to 375. Once the sausage mixture has cooled a bit, mix in cheese, egg, salt, & pepper. Fill in the zucchini shells.
- Put 1/4 inch water in the bottom of a baking dish. Place the filled zucchini shells in the pan & bake for 40 minutes, until golden brown. Serve immediately.
- The recipe called for 2 tb dry white wine, to be added with tomato. I replaced the wine with water, but it just made the mixture too runny.
- I reduced the number of tomatoes from 2-3 to only one.
- I increased the number of zucchini from 1 (12 in.) or 2 (6 in.). I had 2 (9 in.) & the recipe made way too much filling. I ended up baking the excess separately in a small dish.
- The recipe called for 2 tb olive oil, one to be used to brown the sausage. Since I used pork sausage (rather than turkey sausage), I omitted the extra tablespoon of oil & browned the sausage by itself.