Grilled Zucchini

Recipe challenge, week thirty-six.

Since I cheated with week thirty-four (and thirty-five), I got back on the wagon immediately for this past week, even if the post is showing up late.

But first, let's do a recap...

1. Baked Crab Dip
2. Mint Oreo Ice Cream Cake
3. 30 Minute Leek and Potato Soup
4. Company Chili
5. Cookie Dough Ice Cream
6. Scott's Salmon
7. Homemade Marinara Sauce
8. Homemade Naan Pizza
9. Crockpot Chicken Curry
10.  Steak Fries
11. Sort of Homemade Chicken Stock
12. Carrot Cake Blondies
13. Crockpot BBQ Pulled Pork
14. Mint Oreo Rice Krispy Treats
15. Basil-Oregano Pesto
16. Italian Couscous
17. Limeaide Margaritas
18. Burrito Bowls
19. Sausage Breakfast Bake
20. Maple Donut Muffins
21. Pumpkin Pupcakes
22. Maple Scones
23. Fajita Quinoa
24. Pineapple-Ginger Smoothie
25. Blender Guacamole
26. Caramel Rice Krispy Treats
27. Birthday Cake S'mores
28. S'mores Popcorn
29. Roasted Garlic
30. Peach Crisp
31. Lemon-Lime Bars
32. Honey Sunbutter
33. 3-Ingredient Mango Salsa 
34. Mexican Stuffed Shells (not mine but I had to share because it was new to me and really good)
35. Jalapeno Popper Dip

Hey, maybe this grilled zucchini recipe is cheating too because the neighbor told me how to make it.  We've been spending more time with the neighbors lately and they all have gigantic gardens because they're not me and actually have the mental ability to garden.  I am so so bad at it. And I'll probably never try again because this year was an utter failure.

However, I will just buy my zucchini at the store so I can keep making this as an easy summer/fall side dish.  Cold weather doesn't set in here in southern Colorado until the end of October, so I've got plenty of time.

Grilled Zucchini

1 medium-sized zucchini, thinly sliced (about 20 slices)
1 cup Zesty Italian salad dressing

In a large bowl, toss the zucchini slices with the dressing and let marinate for about 30 minutes.

When your grill is hot, spread the slices onto it and watch them closely. After about 4 minutes flip them. Cook for 2-3 more minutes and remove from the grill.  That's it!

Zucchini Israeli Couscous

*I'm currently experiencing some internet issues.  i.e. I don't know how to properly work a router and Scott isn't here to do it for me.  So if I'm not responding to comments as usual..blame the bears and caribou that my husband is off chasing after.*

I've been fascinated with the idea of Israeli (or pearl) couscous for a few months now.  I really wanted to try it.  Unfortunately, like my searches for most things pleasant and good, I couldn't find it in Alaska.  Now, once again, when I say "couldn't find it", I mean it's not readily available at Wal-Mart or the commissary and I refuse to venture into Fred Meyer or Carr's because I would prefer to keep my arms and legs. 

I've read a lot about Trader Joe's on websites like this and this.  It has also fascinated me.  It seems like a magical world.  Reasonably priced ingredients are what I desire.

On a recent trip to southern California for the wedding of friends (we're such jet-setters), I encountered the mythical Trader Joe's.  I bought groceries.  Stuffed them in my suitcase.  And hoped they'd make it back to the tundra unscathed.


The Israeli couscous came back with only a slight dent in the box.

Zucchini Parmesan Israeli Couscous
4 servings

1 1/3 cups dry Israeli couscous
1 3/4 cups water
2 cloves garlic, thinly sliced
1 1/2 cups chopped zucchini
Juice of half a lemon
1-2 diced Roma tomatoes
3/4 cup shredded Parmesan cheese
olive oil
salt and pepper to taste

Heat some olive oil in a deep skillet.  Toast the thinly sliced garlic for a few minutes until it turns a light golden brown.  Push off to the side and add the zucchini and tomato.  Add a bit of salt and pepper.  Just cook until it browns up a bit.  About 3 minutes.  If you notice that your garlic is getting too brown, remove it from the pan at this point.

Remove the zucchini, tomato, and garlic (if you haven't already done so) to a plate and set aside.  Add another tablespoon of olive oil and then the couscous.  Let it toast for about 5 minutes.  Add the water and cover.  Let it simmer on low heat for 12-15 minutes, or until all of the water is absorbed.  Add the zucchini and garlic back in and heat through.  Add the lemon juice, stir in the cheese, and season to taste.

This is a perfect vegetarian dinner.

Shared at:
Savory Sunday