LOCATION: Recipes >> Outdoor Cooking >> Roasted Zucchini
|
 |
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
