You grilled zucchini wrong (but it’s not your fault)

Grilled zucchini should be a summer brainer. The summer urbis is everywhere, it is cheap, it is easy to prepare and practically begging to be thrown on the grill next to its burgers and gorsets. But somehow, somehowThis harmless pumpkin manages to become too pitiful within a few minutes.

We have all seen it: these pale, flops slice that slide through the grids, do not taste like anything and politely nudge around the plate. They are not well prepared, tastefully or creamy. You are not anything. And while grilled zucchini is an extremely comfortable option, especially if you cook outdoors, this does not mean that it has to be a boring, mushy thought.

After testing dozens of vegetable grill techniques – including one for a Epic grilled vegetable board-I has perfected a method that ensures well -burned, smoky zucchini that holds its shape, stays juicy and correctly devours instead of being ignored. Here is what makes the difference.

Why zucchini falls apart on the grill

Zucchini is like a water balloon of nature. It is filled with water and surrounded in a thin, soft skin with very low structural integrity. It cooks quickly, tan light and then … boomt. It goes too damp when you look away so much.

The trick of successfully grilling zucchini is to treat it more like a cut like a floppy vegetables. This means choosing the right cut, skipping unnecessary steps (e.g. salt and drainage in advance, as you could do with fried zucchini) and use the intensive direct heat of the grill for your advantage.

Boards over rounds (trust me)

Forget coins. Forget wedges. Boards are the only cut that makes sense for grilling zucchini. Why? They are robust, slightly turned around and wide enough to get a solid sear without falling through the grids.

To prepare, cut into slices in the longitudinal direction with medium to large zucchini in half thick boards. Cooking thinner slices too fast and burning before developing real color. Not even thicker softening. Half a customs is the zucchini -Sweet spot: thick enough to charate, but thin enough to cook without steaming.

Skip the pre -shift. Yes, really.

I love a well -shortened vegetable as well as the next person. When I throw raw zucchini into a salad or a salad In a panI will absolutely take the time to present it and relieve it. But when it comes to grilling, zucchini wastes time and moisture in front.

The salt moves water, which can be helpful in some recipes. On a ripping hot grill, evaporation does the work for you, concentrates the taste and attracts the texture naturally. Pre -shift only gives zucchini a lead if it becomes limp. No thanks.

Instead, spread the zucchini with oil and then season it slightly with salt before you have grilling. The oil helps the salt to adhere and season the surface without pulling out moisture prematurely. As soon as the zucchini is grilled and still warm, you can end it with an aromatic vinaigrette (such as lemon herb dressing in my grilled vegetable board) to add brightness and complexity without sacrificing it charred exterior.

Brush the slightly oil with oil and season in stages

Zucchini may not be as spongy and absorbing as aubergineBut it still benefits from intelligent oil. Lightly spread the boards with oil shortly before grilling. Make sure that you do not soak it, but only coat and prevent the surface. This even promotes browning and gives the zucchini this deep, hearty sear you are looking for.

As soon as they are oiled, season the zucchini with salt just before it goes to the grill. This timing is of crucial importance, since the salt adheres without pulling out too much moisture prematurely. Pre -shift is unnecessary (as we are treated above), and it invites you to lead to Mush too early.

Get the grill hot and don’t hurry up the flip

Grill the zucchini in direct heat until you are well tanned and tender, about six to ten minutes, turn over in total and half. The first page should develop real char than trying to turn around. When it sticks, it’s not ready yet.

A final taste

As soon as the zucchini from the grill is hot, it is time for the finishing touch. Brushing an aromatic vinaigrette, while the windows are still warm, gives brightness and dimension without affecting the beautiful grilled appearance. The residual heat helps the dressing that takes just enough and delivers acidity, aromatics and a little shine.

A lemon-herb vinaigrette is my point of contact, but zucchini is mild and versatile, which makes it a great screen for other brave flavors. Try a knoblame red wine vinaigrette, a spicy chilli lime dressing or even a powerful Miso-Finger glaze. A sprinkle with scaly salt or a splash of chilli oil never hurts.

This last layer of spice that is added after grilling increases zucchini from the filler. With the right cut, a hot grill and a tasteful finish, zucchini actually deserves its place at the table (instead of being left behind on the plate).

How to grill zucchini correctly: a cheat leaflet

Here is the fast track to get zucchini that is charred and is not moist from the grill:

1. Cut 1/2-inch thickness boards so that the zucchini remains stable on the grill and cooks evenly.

2. Skip the pre -shift. The grill will take care of the moisture.

3. Brush with oil, then easily salt before grilling to help the spice rods.

4. Grill over direct medium heat until they are browned well and only tender, about 3 to 5 minutes on the side. And don’t hurry the flip. When the zucchini holds, it is not yet finished.

5. End with a stained vinaigrette or your favorite dressing, while the zucchini is still warm for additional taste and shine.

With this method you get grilled zucchini that are smoky, hearty and satisfactory and not soft and unforgettable. It is exactly what summer vegetables should be: easy to make it difficult to get mixed up and actually worth eating.