I bought a bunch of zucchini and summer squash on Saturday at the Farmer's Market and decided to take advantage of this beautiful weather we've been having by hanging out outside and grilling them up.
Mmmm grilled veggies. Zucchini and summer squash are my favorites but big portobello mushrooms and sliced eggplant are yummy too. They are so versatile and keep for several days in the fridge that is, if they last that long without being gobbled up.
Here's what I did with them...
Our Mexican vibe dinner last night.
Shelly's Grilled Zucchini Quesadilla
2 Mission Carb Balance Whole Wheat Fajita Size Tortillas
a few slices of Grilled Zucchini and/or Summer Squash (Eggplant is great too)
a handful of Shredded Cheese (any good melting cheese like Monterey Jack, Mozzarella, Brie, Muenster, Queso Oaxaca, Scamorza, Provolone, Asiago Pressato)
Slice the zucchini (or squash) lengthwise, brush with olive oil and sprinkle with seasonings. I use Konriko Greek Seasoning (an Italian seasoning would be great too.) Grill the zucchini on the BBQ (or indoor grill) till bendy and tender.
Spray a saute pan with Pam. Place tortilla in pan. Add cheese and zucchini (in that order as this will help when flipping.) Top with another tortilla.
Cook till golden and flip. Continue cooking till other side is golden. Remove from pan and cut into wedges.
Our yummy (pastaless 'cause that's how I roll) Italian dinner tonight.
Shelly's Grilled Veggie Lasagna (meatless version 2.0)
6-8 small Zucchini (or Summer Squash), sliced lengthwise and grilled
1 Yellow Onion, diced
4 Green Onions, diced
3 cloves Garlic, minced
1/2 cup Ricotta Cheese
1/2 cup Whipped Cream Cheese
1 Egg, beaten
1/2 cup Italian Blend Cheese, shredded
3 leaves Fresh Basil, chopped
1/2 teaspoon Oregano
1/2 teaspoon Pizza Seasoning (a garlic & red pepper blend)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 cup Marinara Sauce (I used jarred Rao's)
Olive Oil (for grilling)
Slice the zucchini (or squash) lengthwise, brush with olive oil and sprinkle with seasonings. I use Konriko Greek Seasoning (an Italian seasoning would be great too.) Set aside. Grill the zucchini on the BBQ (or indoor grill) till bendy and tender. Set aside.
Saute onions till golden. Add garlic and cook 1 minute more. Remove from heat and let cool. Mix ricotta, cream cheese, 1/4 cup of the shredded cheese, egg, cooled onions and seasonings together. Set aside.
Spoon 1/2 of the sauce into a Pyrex casserole dish. Layer 1/2 or the zucchini. Spoon 1/2 Ricotta mixture on top. Repeat. Top with remaining shredded cheese. Bake for 30 minutes at 350 degrees. Great made ahead and heated up. Freezes well too.
More Grilled Zucchini yumminess:
Shelly's Grilled Veggie Lasagna (meat version)
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
My Italian Bento