Monday, August 04, 2008

Georgette's Greek Zucchini

Grilled Zucchini(Updated August 2008) Sometimes the simplest idea can really be a keeper, and when my friend Georgette made dinner for me a few years ago and used her stove-top grill pan to cook zucchini slices which she'd simply brushed with olive oil and seasoned with Greek seasoning, I loved it so much I bought my own stove-top grill pan and have been happily using it ever since. This recipe is long overdue for a photo, and it's also perfect for the category of Easy South Beach Recipes, where I share recipes with five ingredients or less.

I used the round 8-ball zucchini when I made the zucchini in these photos, since those are producing like mad in my garden, but you can use zucchini slices of any shape. This can also be cooked on an outdoor grill.


Wash zucchini, trim ends, and cut into slices about 3/8 inch thick. Brush both sides with olive oil and sprinkle on Greek seasoning.

Preheat the grill pan so it's very hot when you put the zucchini on, especially it you're going for nice grill marks. Cook until zucchini is well browned, but still a tiny bit crisp, about 4 minutes per side.


Georgette's Greek Zucchini
(Makes 2-4 servings, depending on how big your grill pan is, recipe created by Georgette)

Ingredients:
2-4 medium sized zucchini
1-2 T olive oil to brush zucchini (since there are so few ingredients, use the best olive oil you have for this recipe)
2-3 tsp. Greek Seasoning (I like Penzeys.)

(If you don't have Greek seasoning, Penzey's lists salt, oregano, garlic, lemon peel, black pepper and marjoram as ingredients. Use whichever of those you have.)

Instructions:
Wash zucchini. Cut ends off and cut into slices about 3/8 inch thick. Even thickness is important but they don't have to be perfect.

Heat stove top grill pan with ridges until it is quite hot. (You should only be able to hold your hand there for a few seconds.) While pan heats, brush zucchini with olive oil and sprinkle on Greek seasoning. Grill until both sides are nicely browned and zucchini is cooked but still a tiny bit crisp, about 8 minutes total. (Actual cooking time will depend on how hot your pan is and how many zucchini you're cooking at once.) Serve hot.

This is also a good way to cook yellow squash, eggplant, or asparagus.

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South Beach Suggestions:
Zucchini cooked like this is a perfect side dish for any phase of the South Beach Diet or any other low-glycemic eating plan. This would taste great with a perfect green salad and something like Greek Lemon Chicken or Greek Meatballs for phase one. For phase two or three you could add something like Georgette's Really Lemony Greek Pilafi.

More Ways to Cook Zucchini:
If you have a garden that's starting to produce zucchini at an alarming rate, here are ten more delicious zucchini recipes that might also come in handy.
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22 comments:

Cherri said...

I really appreciate you listing the herbs for the mixes. I like to use my own herbs when possible.

Mallika said...

My sis in law just got me a pack of Greek seasoning from holiday and I was wondering what to do with it! Thanks so much for this recipe. Looks wonderful.

Kevin said...

That zucchini sounds simple and looks good!

Barbara Bakes said...

I've cooked it on the grill, but hadn't thought about using my grill pan. Great idea!

healthyfood4you said...

Hello Kalyn,

I would like to thank you for the wonderful blog you have as it has helped me lose 4 stones, due to the wonderful southbeach recipes on it !

Kalyn, you are an "amazing person" and have so much motivation, your website provides a wealth of informative recipes and it is all very clear with excellent grammar.

I am a school teacher and find it hard to cook the right meals due to all the bookmarking I have to do,thanks to your blog, I can now cook a range of dishes that are southbeach which have helped me to look as amazing as you.

best wishes,
Tammy.

Kalyn said...

I'm happy that people can see past the simplicity and imagine how really great this tastes! Tammy, congratulations on the weight loss and thanks for the nice words about my blog, really appreciate it.

chigiy at Gardeners Anonymous said...

I thought I was growing zucchini in my yard. It was a volunteer from the compost in my worm bin. But it looks fatter and more pale. It is probably still a squash so I could probably make Georgette's Greek Mystery Squash with it.

Jaime said...

i love grilled zucchini! this looks great

Yu Ming Lui said...

Sounds awesome. Simple dishes are actually really delicious and all you need are the right herbs which are great for you nutrition-wise too.

Kalyn, I am amazed at how tireless you are at being creative with South Beach recipes. Sometimes I slip off the bandwagon but would come in here to get ideas for dinner. Keep posting these great recipes!

Kalyn said...

Chigiy, Georgette's Greek Mystery Squash sounds great. Maybe it's a crossbreed?

Jaime, me too.

Yu Ming Lui, sometimes I slip off the bandwagon too! Then I remember that the blog readers are counting on me, and get back to cooking something healthy! So it's a mutually beneficial thing!

Karina said...

I love Greek seasoning- the one I've used also has mint. So simple- this recipe- and I bet so delicious!

galleryfang said...

Love this zucchinni recipe :)

Beth said...

Mum and Dad are off to Greece next week - so jelous - I love greek food. These courgettes look divine - very simple too.

glutenfreeforgood said...

I love grilled zucchini, but have never tried Greek spices on it. Sounds so good and I'm desperate for new ways to use all my squash. Thanks!

swirlingnotions said...

I've got six giant zucchini in the fridge right now, so this is perfect. Thank you!

Pam said...

Perfect! That reminds me, I need to make a Penzey's order!

Jude said...

So nice and simple. Thanks for listing out the ingredients for the greek seasoning mix.

Deborah Dowd said...

I need a Greek side dish for tomorrow's opening ceremonies (we always have Greek food the first night of the Olympics) and this is perfect. FYI,I am at 9 pounds lost and holding (hopefully a short-lived plateau!)

Deborah Dowd said...

I need a Greek side dish for tomorrow's opening ceremonies (we always have Greek food the first night of the Olympics) and this is perfect. FYI,I am at 9 pounds lost and holding (hopefully a short-lived plateau!)

Kalyn said...

Deborah, yaay for the -9 pounds, and don't worry, just keep with it and you will get over the plateau.

Love the idea of Greek food for the olympics!

Deborah Dowd said...

I made this last night as part of our Olympic kick-off, which is always a Greek meal and it turned out great. I linked to you in my post on this meal. The Penzey's Greek seasoning is really great for this!

Lulu Barbarian said...

I was away when this post went up last week. Glad I came across it as this would be a nice change from the fried zucchini slices I ususally make, much lighter.

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