Wednesday, August 28, 2013

Grilled Zucchini - Such an easy recipe for yum!

Don’t you love summer? I adore the way the days can be hot and the evenings cool (at least in Los Angeles they are). This kind of weather inspires me to get out of the kitchen and cook outside. To grill. There are tons of grill cookbooks filled with fabulous sauces, but there’s one thing I really love to cook. Grilled vegetables. They’re so simple. 

I love zucchini year-round. I’ll stir fry it or make it into zucchini zircles, LINK BELOW... (dipped in flour and dredged in egg and Parmesan), or I’ll chop it and top it with Parmesan and a dollop of sour cream. 


But during the summer, I cut zucchini lengthwise, brush it with olive oil, and set it on the grill while cooking my main course. Grilling vegetables takes minutes.



1 zucchini per person
3-4 tablespoons grated Parmesan per person
olive oil
salt and pepper to taste
fresh herbs


Rinse zucchini. Slice off ends and then slice lengthwise (about 4-5 thick slices). Brush both sides with olive oil.

When your main meal is about 4 minutes from being done, set the zucchini on a medium-hot part of the grill. Cook 2 minutes. Using tongs, flip the zucchini. Cook another 2 minutes.

Serve immediately, dusted with Parmesan cheese.

If you’d like, sprinkle with salt and pepper and fresh crushed herbs. I particularly like basil on zucchini.

* * * * * * *

The first book in A Cookbook Nook Mystery series is out!!

You can order the book HERE.

It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a former advertising exec who returns home to help her aunt open a culinary bookshop and café.

The 4th in A Cheese Shop Mystery series is out, too! 
You can order the book HERE.

Next up: 
Cheese Shop Mysteries: DAYS OF WINE AND ROQUEFORT preorder here.
Cookbook Nook Mysteries: INHERIT THE WORD, available soon!

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests! You can also follow and "like" Avery Aames the same way:  Facebook and Twitter


  1. Oh, I love zucchini; I grew up on it, and this is a great time to cook with it, too. My local grocery store and green market has a pile of them. Thanks for sharing these delicious ideas, Daryl/Avery, and I hope you enjoy your Labor Day weekend!

    ~ Cleo

    1. Cleo, funny, but as I was searching for my zucchini zircles recipe so I could share the link, I ran across all your beautiful zucchini recipes! For anyone looking for more choices, hit the word zucchini at the lower right on the MLK page. It'll bring up all sorts of goodies!

      Daryl / Avery

  2. Are those Brussels sprouts on your grill? I'm so envious. The climate in CA must be very different. We haven't seen Brussels sprouts for months!

    I love grilled zucchini. Eggplant and squash, too. Yummy!


    1. Isn't it amazing what different products we get across the country in the same "season"??? Yes, Brussel sprouts. Love them grilled.



  3. I want Brussels sprouts and zucchini on my grill! But everything's better with cheese. Which cheeses would taste heavenly on the Brussels sprouts?

    1. Laine, I use either Paremesan or blue cheese on Brussels sprouts. And if you grill the sprouts indoors, you can add garlic and oil to them. Or brush them with that before grilling. Then crumple blue cheese on top. Delish.

      Daryl / Avery

  4. Thanks, Daryl! We love zucchini and now we have two new ways to cook them. A lovely bonus! Glad to get that nutritional info too.