Grilled Zucchini

I have a mental block when it comes to spelling zucchini. There. I said it.

I also mispronounce Cauliflower, but that's a different story.  I apologize in advance if this post reflects this block, but I promise, the recipe is worth it.

I spend most of my summer out by the grill, and I have the drill down for cooking all kinds of protein (and the occasional pizza), but I'm still finding new ways to throw my veggies on the grill as well. This week, I was feeling bored and stumped by what to do with some zucchini.  I cruised around the web, checked a few cookbooks, then finally found a great technique on my Whole Foods App. (Note, if you don't have this app, get it here!)

This is what you need, per the app:

  • 4-8 zucchini
  • 4 oz Goat Cheese
  • 1 bunch Mint, chopped
  • 1 Tblespn Olive Oil
  • Salt & Pepper

Of course, I didn't have goat cheese, so I experimented with feta and Parmesan cheese, both proved good, but not excellent substitutes. If you use either, add a little extra pepper to kick it up a notch!  First, cut squares of foil, and parchment paper.  Spray the parchment paper with cooking spray.


Next, cut a small slice down the middle of your zucchinis.Place the parchment paper in the center of the foil then place the zucchini on the parchment paper.


Drizzle olive oil generously around the zucchini.Fill the slot with cheese, top with mint and season with salt & pepper.


Wrap the squash in parchment, then in foil, close ends. Place the zucchini on a hot grill and cook for approximately 15 minutes. When you gently squeeze the zucchini, it will be soft when it's ready.  Rotate at a regular clip so the squash cooks evenly.


Unwrap from foil and serve with a yummy steak, grilled chicken, or tomato-garlic shrimp!Happy Grilling!!