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LOCATION: Recipes >> Outdoor Cooking >> Roasted Zucchini

Print this Recipe    Roasted Zucchini

I place a whole zucchini - even large ones of 2-3 inches across -
on the gas grill upper rack on low heat and roast, turning every
5 minutes or so. The outside becomes blistered and dark, but that's
ok. When they are done - sometimes 30-40 minutes, I sit them on
a plate until they cool enough to handle. I've found that the dark
skin peels rather easily with a knife and your thumb (like peeling
and onion) and then the inside has a much better flavor than a
simple boiling. I would assume that this can be done in the oven
also.

I have also cut smaller ones in half and microwaved for 4 minutes
in water. Then drain and marinate in spices and Italian dressing.
Then grill. But my experiment with roasting them whole was a very
good way to change the flavor.

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