Grilled Zucchini Salad; more and more zucchini

The garden monsters have returned!

Last year I did a post on what to do with all the excess: tips on freezing zucchini and how to use what you froze.

This year, I thought I would give a few options for cooking zucchini, so one doesn’t get bored with it before all 6 tons have been consumed.

It’s a very flexible vegetable, with a mild flavor and pairs well with almost everything.

It can be sliced, diced, shredded or cubed.

It can be fried, stir-fried, baked, grilled or stuffed.

It’s good hot, warm or cold; in soups, salads and breads.

Combine it with fresh chard for a simple gratin.

Summer Squash and Chard Gratin

Mon mari‘s favorite, of course, is thick slices, done on the grill with barbecue sauce.

Barbecued Zucchini


I like it sliced paper thin and stir-fried, with a sprinkle of sesame seeds.

Oriental Zucchini

One of the easiest ways to handle giant zucchini is to never let it get big.  Pick it small… It’s more tender and more flavorful.

Baby Zucchini Stuffed with Feta and Olives


You can even eat them while the are in flower.

Stuffed Zucchini Flowers


You can add it to pasta, barley, or rice…

Brown Rice and Courgette Salad


And, of course, salads….

In the US, if it’s green it’s zucchini (the Italian name), any other color is summer squash.

Here, and the UK, they are all courgette (the French name).

I used both green and yellow for this salad… Small ones.

Grilled Zucchini (Courgette) Salad with Feta and Olives

2 small or 1 medium zucchini
1 red onion
1 tbs olive oil
1/2 tsp paprika
8 – 10 olives
8 – 10 cherry tomatoes
handful basil leaves
2oz (60gr) feta cheese
Sherry Vinaigrette

Cut zucchini into 1/3″ (1cm) thick slices. If using small zucchini cut at an angle for larger slices. Slice onion. Lay zucchini and onion on a plate. Brush both sides with oil and sprinkle with paprika. Place in a grill basket and grill over direct heat for 7 minutes, turning once. Remove and arrange, slightly overlapping, on two plates.
Cube or crumble feta, Cut tomatoes in half. Make vinaigrette.
To finish: Top zucchini slices with tomatoes, olives, feta and basil leaves. Drizzle with vinaigrette and serve.

Sherry Vinaigrette
1 tbs sherry vinegar
1 tbs ketchup
2 tsp Dijon-style mustard
2 tbs olive oil, for salad

Whisk vinegar, ketchup and mustard together in a small bowl. Slowly whisk in oil.

And if you still have zucchini….

Zucchini Nut Bread

7 thoughts on “Grilled Zucchini Salad; more and more zucchini”

  1. Sadly my “garden” I’ve had to give up on. Watering three times a day even the peppers are wilted and producing nothing. However, the basil, rosemary, oregano and tarragon are happy as larks on the wing.

  2. This weekend I made sweetcorn and courgette empanadas, chocolate courgette muffins and spicy courgette,sweetcorn and feta bake – and I’ve still got loads left in the pantry! I will try some of your recipes.

  3. Great ideas, and i am going to need them because my garden is overflowing with zucchini and squash…at least the plants, so far I only see one actual zucchini on there, but I think by end of summer, it will be more plentiful!

  4. Great photography – the lusciousness seems to drip right off my computer screen. Great post!

  5. Jayne, your welcome… they grow from nothing to monsters overnight!
    Tanna, I was about ready to give up, now we’ve had 2 weeks of rain! Need sun!
    Syrahsusie, they all sound delicious! Esp. the empanadas.
    manningroad, I turned the vegetable freezer on last week.
    Carolyn, I have a lot of green plants, too – and lots of babies…
    Thanks, Viviane!

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