Summer zucchini is abundant this time of year- make good use of it by caramelizing zucchini’s natural sugars on a grill pan.
One of my favorite recent purchases is my calphalon grill pan. I’ve been using it several times a week to cook both meat and veggies. The deep ridges add flavor and browns veggies evenly while locking in juices! Veggies do SO well on a grill pan. My favorites are zucchini, yellow squash, bell peppers, and mushrooms. One of my favorite recipes for fajitas uses a grill pan. We are one of the unlucky ones who aren’t allowed to have a grill in our apartment complex, so a grill pan is the next best thing.
Plus, it has super easy clean up!
Just look at those grill marks!
I love using a little bit of salt and pepper, basil and oregano, and a dusting of all purpose seasoning. We’re growing fresh oregano on our balcony, so a few of those leaves tossed here and there makes for a great garnish.
Just 4-5 minutes on each side, and you’ll get these beautiful grill marks. The thinner the zucchini is cut, the faster it’ll cook, so be sure to keep an eye on it. The time it takes to grill may be more or less depending on how thick you cut it.
Experiment with many types of veggies– yellow squash also grills nicely. Squash stores well in the fridge so grill up a big batch and keep it all week long for leftovers!
Here’s the recipe for Grilled Zucchini Medallions:
Grilled Zucchini Medallions
- zucchini, slice into medallions
- salt + pepper
- olive oil
- dried basil, oregano
- all-purpose seasoning
Heat a grill pan over medium heat. Spray with olive oil.
In a large bowl, toss the zucchini medallions with a splash of olive oil, salt, pepper and a dash of dried seasonings.
Grill the medallions for ~5 minutes on each side, or until dark brown grill marks appear.
This is the Calphalon grill pan that I use!