I adore this delicious, vegan meal that is creamy and delicious. Add nutmeg and coconut milk for a richer, nuttier flavor.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 3 |
Ingredients
- 1 large zucchini
- ¼ cup Italian-style salad dressing
Instructions
- Preheat an outdoor grill and lightly oil the grate.
- Cut zucchini into 1/4-inch slices. Toss in a large bowl with Italian dressing until evenly coated.
- Cook on the preheated grill until grill marks appear and zucchini is slightly limp, 4 to 5 minutes.
Reviews
thank you for the recipe! so healthy and the italian dressing gives it that zip! definitely will make this again
I picked fresh zucchini from our this morning and made this recipe with our grandkids help. They really liked them . And then I let them come up and experiment with other spices in the cupboards, and we will see how that goes.
Very easy and tasty. I sprinkled grated Parmesan on top before serving.
~Really Good~ I chunked up the zukes then skewered them. Used Olive Garden Italian dressing and basted them as they cooked. Delicious!!
Simple and delishious! I made mine into kabobs. I cut my zucchini into half moon chunks along with chunks of onion. Toss them together in a baggie and added the Italian salad dressing. Let them marinate for a couple hours in fridge. Then right before grilling time, I kabob the veggies. You could use other veggies too, I just happened to like zucchini and onion the best so that’s all I used. If you use wooden kabob sticks, make sure you soak them in water for awhile before grilling so they don’t burn up.
no, just perfect & so simple.
I tried this recipe on Independence Day as I had my parents over at my home for a cookout. I cut the zucchini length wise, 1/4 of an inch thick as the directions stated. I poured just a little bit of Italian dressing over each slice of zucchini and brushed the dressing to completely cover each slice. I sprinkled parmesan cheese and cooked the zucchini for about 10-15 minutes, turning them over once during cooking. The next time I cook zucchini, I will sprinkle only one side of the zucchini with parmesan cheese, just long enough to have nice grill marks and the cheese has melted.
I added pink salt and cracked black pepper. So easy and delicious!
My husband and I loved this! so quick and easy to make. I quartered the zucchini lengthwise and ended up baking instead of grilling due to the weather, but will definitely make on the grill next time. I also added a little salt and pepper and sprinkled grated parmesan cheese on top. Simple and delicious!
Very simple and tasty. Good flavor.
yummy, yummy
We loved this recipe. The more you marinate the better they taste.
Simple and tasty… Just how I like it!
I had not tried grilled veggies before….it is awesome!
Didn’t really care for this recipe.
My husband and I loved these, the kids tried them, but weren’t as into it.
I made this last night but used raspberry-walnut dressing instead of Italian dressing (I love to use it with all vegetables that I grill). However, because this is a sweet dressing, you may wish to sprinkle a little salt on the veggies while they are on the grill. Delicious!
I have been doing this for years now and thought I “made it up”! So good and soooooo easy! Often I use balsamic vinaigrette dressing instead of Italian. But both are marvelous! I also marinate portobello mushrooms like this before I grill them. DEEEE-LISH!
Just ok, so easy I’ll try it again but maybe marinate a bit.
I was excited to be cooking for many people so I could fix grilled zucchini. DH doesn’t care for it, but the rest of us did. This recipe is so simple with only 2 ingredients. I served this with ‘Beer Butt Rosemary Chicken’ from AR and the zucchini paired nicely with the chicken. So simple and easy to fix – great for when your garden is overflowing with zucchini.
The whole family loved this recipe…with or without the balsamic it was delicious!