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Grilled Zucchini Recipe

grilled zucchini
These grilled zucchini and tomatoes are infused with fresh mexican flavors of cumin, cilantro, garlic, and lime. Add onion and red bell pepper to create one awesome barbeque side dish. Try it and tell us what you think at the bottom of this page.

Grilled Zucchini and Tomatoes Recipe

(Serves 4)
Time: 1 1/2 Hours

  • 2 tablespoons olive oil

  • 1/2 teaspoon ground cumin

  • 3 tablespoons chopped fresh cilantro

  • 1 lime, quartered

  • 2 garlic cloves, minced

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 2 small zucchinis, cut into 1/2 inch thick slices

  • 1 onion, cut into wedges for skewers

  • 1 red bell pepper, cut into 2 inch squares

  • 10 cherry tomatoes

  • Skewers

  • Grilling Tip:
    If you are using wooden skewers, presoak them for 30 minutes before grilling to avoid burning them and to make handling easier.

    Directions for Grilling Zucchini

    In a small blender or food processor, combine the olive oil, cumin, cilantro, the juice from 3 of the wedges, minced garlic, salt and pepper. Pulse at least 10 seconds.

    Pour the marinade into a large resealable plastic bag. Add the zucchini, onion, bell pepper, and tomatoes. Seal and shake to evenly coat everything. Open, squeeze out excess air, reseal and refrigerate 1 hour.

    Preheat grill for medium-high heat (about 425 degrees F). The grill is ready when you can only keep the palm of your hand two inches above the grate for 2 - 3 seconds before pulling away.

    Thread vegetables in alternating order onto the skewers.

    Lightly oil grate. Grill, uncovered, 10 - 15 minutes, turning occasionally until crisp tender. After grilling zucchini kabobs, drizzle with the juice of the last lime wedge.

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