Tag Archives: garlic salt

Broiled Zucchini

Here is a simple recipe for zucchini, that is about as easy as it gets. The nice thing about broiled zucchini is that you can cook them to your own taste. I happen to like them “al dente”; this allows me to pick them up with my fingers to eat them. I think they would make nice finger food, or hors d’oeuvres, as well as the classification of a vegetable for the meal.
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Broiled Zucchini

  • zucchini
  • olive oil
  • garlic salt
  • Parmesan cheese
  • Paprika

Slice squash into 1/4″ rounds, ovals or lengthwise into slabs. Lay flat on a shallow baking pan. Brush with olive oil. Sprinkle on top the garlic salt, Parmesan and paprika. Broil until lightly browned.

The wishy-washy direction about how to cut the zucchini is because it really doesn’t matter; it is the 1/4″ thickness of the pieces that is important. Thus, you can cut straight across the zucchini and get rounds, you can cut at a diagonal – like 45 degrees, and get ovals, or like I did, long wise and get slabs of zucchini. Probably the diagonal cut is the most appeasing to the eye.
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The broiling can be done in a toaster oven if you have one of those. That is how we did it many times, rather than heat up the main oven. In that case, you are limited to how many pieces you can cook at a time by the size of the broiler pan. I wasn’t using our toaster oven enough to warrant the counter space, and so I packed it away, and use the main oven for my cooking. I suspect you could also do them outdoors on a grill by using indirect heat.
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Recently, I made the recipe a second time- my zucchini plants are producing a lot and I need to use the produce. This time, I thought I would do a couple things differently so you could see the versatility of the recipe. I was cooking a chicken breast on the outside grill, and felt I should do the zucchini there also. I also wanted you to see cutting the zucchini at an angle to get oval shaped pieces.
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On the grill, you want to place the zucchini on the rack, or away from the direct heat to the side. I would also keep the grill pan to help deflect the direct heat.
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I am happy to say that the meat and zucchini both finished together and made a nice meal.
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