It is likely that this summer to cook in nature you will not only meat, but also fresh vegetables . Among the latter, especially popular are the affordable and tasty zucchini, which are easily saturated with the taste of any marinade and are in harmony with the other ingredients on the plate.
How to cook zucchini?
Ingredients:
- zucchini - 800 g;
- olive oil - 95 ml;
- leaves of oregano, rosemary and thyme - 1 teaspoon;
- garlic teeth - 4 pcs.
Preparation
Slice zucchini in circles of centimeter thickness and lay on towels. Sprinkle the pieces with salt and leave for half an hour. After the allotted time, the remaining salt is cleaned, and the vegetables themselves blot. Pour zucchini with an abundance of olive oil, add fragrant leaves of oregano, thyme and rosemary, and then squeeze a few cloves of garlic. Allow the marrow to stand for 15 minutes before placing them above the burning coals, and then proceed to roasting.
Zucchini in foil on the grill
Ingredients:
- zucchini - 900 g;
- smoked paprika - 1 tbsp. a spoon;
- Dried onions, oregano - 1 1/2 tsp.
- Dried garlic and chili - 1 teaspoon;
- ground cumin - 1/2 tsp;
- Greek yogurt - 60 ml;
- Feta cheese - 140 g.
Preparation
Cut the courgettes in half and extract a core of seeds from them. Pizza "boats" sprinkled with a mix of herbs and spices from all sides, after which we leave to marinate for the time of ignition of coals. Prepare a paste of feta cheese with Greek yogurt and fill the cheese mixture of cavity in zucchini. We wrap the "boats" with foil and fry for 15-20 minutes. When zucchini becomes soft, carefully unfold the envelope from the foil, pour the "boats" with an additional portion of butter and serve.
How to marinate zucchini for barbecue?
Ingredients:
- zucchini - 450 g;
- olive oil - 45 ml;
- red wine vinegar - 25 ml;
- Dried basil and parsley - 1 teaspoon;
- clove of garlic;
- Worcestersky sauce - 10 ml;
- sea salt - to taste.
Preparation
Washed zucchini cut into circles and put in a bowl of glass or dishes covered with enamel. We prepare marinade for zucchini on mangal from a mixture of olive oil with vinegar, wooster, sea salt, garlic and dried herbs. Mix the vegetables with the marinade on an acetic base and leave for 15-20 minutes.
Meanwhile, kindle the coals. Spread the circles of courgettes on the hot grate and fry for 5-8 minutes on each side.
Shish kebab from zucchini on the grill
Ingredients:
- zucchini - 450 g;
- purple onion - 130 g;
- sweet pepper - 120 g;
- olive oil - 60 ml;
- lemon juice - 30 ml;
- red wine vinegar - 30 ml;
- Dried oregano - 1 tbsp. a spoon;
- garlic teeth - 2 pieces;
- peel 1 lemon.
Preparation
Beat up the olive oil with lemon juice and wine vinegar. Add the mixture of dried oregano, lemon zest and grated garlic in stoup. Cut all the vegetables into pieces of approximately equal size, mix them with marinade and plant on skewers. Spread the vegetable kebabs on the coals and fry for 10-12 minutes.
Zucchini on the grill with pesto sauce
Ingredients:
- green parsley and basil - 1 handful each;
- sweet onions - 50 g;
- zucchini - 800 g;
- capers - 2 tbsp. spoons;
- French mustard - 10 g;
- garlic chives;
- lemon juice - 25 ml;
- olive oil - 45 ml.
Preparation
Cut the zucchini with long ribbons and sprinkle with a little oil. Spread the vegetables on the grill over hot coals. While the vegetables are cooking, make an elementary simple pesto sauce, using a blender, whisk together the onion with lots of greens, mustard, capers, garlic, butter and lemon juice. Combine the resulting mixture with still hot zucchini and leave for a couple of minutes, so that the vegetables absorbed the whole fragrance.