There’s just something about barbecued food.
It seems like no matter what I put on the grill, I’m pretty much always guaranteed a tasty outcome. Even veggies! In fact, the grill is fast becoming my absolute favorite way to prepare almost any vegetable.
I love the smokey flavor that the grill imparts, and in this case, the zucchini can be cooked to any level of “doneness” and end up being rock-star-delicious! I prefer to cook mine a little less so that the zucchini maintains a slight bit of crunch. But you can also cook them long enough to turn them into something just shy of a tasty mush. It really is up to you!
Even Mini Chef (who is definitely going through an “I don’t want that” stage) ate these. So that’s sayin’ something!
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Clean Eating BBQ Zucchini
(Makes 8 servings)
- 2 pounds zucchini, quartered
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- Place all ingredients into a plastic bag, and gently shake until the zucchini is coated in the oil and spices.
- Place on BBQ and cook. (Much of the oil will be left behind in the bag. That’s okay. I just toss it with the bag.)
- When the zucchini is cooked to your liking, remove from the grill and allow to cool. These retain A LOT of heat. So cooling time is essential.
NOTE: For crispier/crunchier zucchini, cook on higher heat for a shorter time. For a softer zucchini, cook on lower heat for a longer time.