Latest recipes

Grilled Zucchini with Garlic and Lemon Butter Baste

Grilled Zucchini with Garlic and Lemon Butter Baste

Ingredients

  • 8 medium zucchini (about 2 1/2 pounds), trimmed, halved lengthwise
  • 1 tablespoon frozen unsweetened lemon juice concentrate or 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon curry powder
  • 1/4 cup grated Parmesan cheese (optional)

Recipe Preparation

  • Preheat barbecue (medium heat). Score cut side of zucchini halves diagonally about 1/4 inch deep at 1-inch intervals. Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper. Brush seasoned butter on cut side of zucchini. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes. If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.

Reviews Section

Recipe Summary

  • 1 cup olive oil
  • ⅔ cup lemon juice
  • 6 cloves garlic, minced
  • 1 tablespoon onion powder
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 pound skinless, boneless chicken breasts, cut into strips

Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.


Grilled Garlic Lemon Halloumi & Veggie Kabobs

Jump To RecipePrint Recipe This post may contain affiliate links. Please read my disclosure policy.

These grilled garlic lemon halloumi & veggie kabobs are a basic summertime bbq staple. A no-fuss, easy meal that can stand alone or be served alongside grilled chicken, steak, shrimp, or salmon.

Welcome to Pass Me Some Tasty!
This is where you will find easy, tasty gluten-free recipes that EVERYONE will love.
I hope you discover new favorites that both you and your whole family will enjoy!
LEARN MORE

Subscribe to receive new posts from Pass Me Some Tasty directly to your inbox!


Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles 1. To make the cheesy …

1. To make the cheesy garlic burgers with lemon butter zucchini noodles: Add ground beef to a medium bowl, breaking it up as you do. Sprinkle with steak seasoning, red chili pepper flakes, fresh cracked black pepper, half of the minced garlic, bouillon cube, and parsley. Mix with a fork or by hand until the ingredients are just combined.

2. Divide the seasoned ground beef into 8 even portions and form into round patties (you can use a ring mold). Top half of beef patties with a slice of cheese and arrange another beef puck on top to make the “sandwich”.

3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook the beef patties 5 to 6 minutes on each side, depending on the desired doneness. While cooking, baste the beef with the mix of butter and juices. Remove to a clean plate and set aside.

4. In the same skillet melt 2 tablespoons butter then add remaining garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes.

5. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push zucchini on one side of the skillet and add the beef patties back to the pan and reheat for a minute or two. Serve the cheesy garlic burgers with lemon butter zucchini noodles immediately with a lemon slice on the side. Enjoy!

Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.


Yummy Grilled Zucchini

If you love grilled zucchini, this will absolutely knock your socks off. If you don't love grilled zucchini. you will!

whole Zucchini (medium Sized)

Extra Olive Oil If Needed For Brushing

Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.

Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.

Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes. well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.

I love grilled vegetables more than anything on earth. Well, except my children. And my husband. And chocolate whipped cream coffee ice cream snickers cheesecake nutella loaf.

But other than that, I love grilled vegetables more than anything on earth!

And this grilled zucchini will rock your ever-loving world.

Serve it with fish! Chicken! Pasta!

Serve it with a glass of wine!

Lop off the tops and bottoms of the zucchini, then cut them into quarters lengthwise.

In other words, cut &rsquoem into spears.

Throw the zucchini into one of those enormous ziploc bags, or two regular-sized ziploc bags.

Throw the lemon zest into the bag&hellip

Then squeeze in the juice of the lemon.

Sprinkle in some salt and pepper.

Then seal the bag and smush the zucchini around a bit to get it all coated.

Yummy! Now, you can let this sit around for 20 minutes or so, or you can just keep on going.

Grill the suckers over nice, mild heat.

I like grilling wedges like this, as you can easily grill each of the three sides and they look really purty when they&rsquore all grilled up.

Take the zucchini off the grill as they get done and pile them up on a plate.

Now, zest a couple more lemons and pile the lemon zest on a cutting board.

Sprinkle some kosher salt on top of the zest&hellip

And chop the zest and salt together a little bit until they become one.

Lemon salt! It&rsquos a little like lime salt for margaritas&hellipor lime sugar for margaritas&hellipdepending on your poison.

Note: This won&rsquot keep very long before the salt starts to dissolve and disappear into the zest, so don&rsquot mix it together until just before you need it.

Or, if you have time, spread out the zest and let it dry out a bit before you sprinkle on the salt.

Then just sprinkle the lemon salt generously over the zucchini!

This is absolutely beautiful, guys. The lemon zest really tones down the saltiness so the whole thing is really fresh and lovely. And you can use the lemon salt to sprinkle on so many things: roasted chicken legs, corn on the cob, grilled fish, steamed veggies&hellipeven popcorn. Why not?


Grilled Honey BBQ Drumsticks

Honey BBQ is one of my favorite flavors because it is sweet and savory and I can never get enough of it!

I have a ton of different types of BBQ sauces in my pantry but homemade is always best. This sauce is super easy to put together, just 5 minutes. How much easier can it be! Also, my guess is that you have every single ingredient in your kitchen right now. Plus this honey BBQ sauce can be used to marinated chicken wings, breasts, and even chicken kabobs.

We&rsquove started firing the grill a few weeks ago and I&rsquove starting grilling all kinds of meats but drumsticks are still an all time classic.

These drumsticks can be grilled or baked in the oven but during the summer I prefer to grill them to get that nice and smokey flavor that you can&rsquot get with baking. They are perfect for dinner or small gatherings as well because they are cheap and can big grilled or baked in big batches.

I grilled a batch of these honey barbeque drumsticks last night and the family wiped the plates clean.


Zucchini, 12 Ways

RAW
1. Carpaccio
Peel 1 pound zucchini into ribbons with a vegetable peeler, then spread out on a platter. Whisk together 1 ⁄ 4 cup olive oil and the juice of 1 lemon. Drizzle over the zucchini ribbons and scatter shaved Parmesan over the top.

2. Crostini with Ricotta and Mint
Shred the zucchini. Toss together the zucchini, 1 cup ricotta, 2 tablespoons olive oil, and the lemon juice. Skip the Parmesan and serve on toasted crusty bread. Garnish: chopped fresh mint.

3. Tahini Salad
Slice the zucchini into thin rounds with a knife or mandoline. Whisk 2 tablespoons tahini into the olive-oil-and-lemon mixture, adding water as needed to thin to a pourable consistency. Toss the zucchini slices with the dressing. Garnish: chopped fresh parsley.

GRILLED
4. Za’atar Spiced
Make a medium-low fire in a grill with the rack 4 inches from heat. Cut 1 ½ pounds zucchini into 1 ⁄ 2-inch slices. Combine 1 ⁄ 4 cup za’atar and 2 tablespoons olive oil. Rub the zucchini with the za’atar, and grill, turning once, until browned and tender, 6 to 8 minutes. Garnish: parsley.

5. Barbecue
Skip za’atar and olive oil. Combine 1 ⁄ 2 cup ketchup, 2 tablespoons each red wine and brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon each Worcestershire, dry mustard, and chili powder. Quarter the zucchini lengthwise, then cut crosswise into 3-inch wedges. Baste with sauce as it grills.

6. Fresh Tomatoes and Mozzarella
Skip the za’atar grill using 1 ⁄ 4 cup olive oil. Slice 1 ½ pounds ripe tomatoes and 1 pound mozzarella into 1 ⁄ 4-inch-thick rounds. Toss (or layer) with the grilled zucchini, and drizzle with balsamic vinegar and olive oil. Garnish: chopped fresh basil.

SAUTÉED
7. Pasta with Sausage
Cook 2 minced garlic cloves and 8 ounces chunked Italian sausage in 3 tablespoons olive oil in a skillet over medium heat remove. Cook 1 ½ pounds cubed zucchini until lightly browned, 10 minutes. Toss with the sausage and 1 pound cooked pasta. Garnish: parsley and olive oil.

8. Panzanella
Omit the garlic, sausage, and pasta. Sauté 3 slices cubed stale bread until crisp remove. Add 2 tablespoons olive oil before cooking the zucchini. Toss the bread and zucchini with 1 pint halved cherry tomatoes, shaved Parmesan, basil leaves, 1 tablespoon red-wine vinegar, and 1 ⁄ 4 cup olive oil.

9. Dip
Omit the garlic, sausage, and pasta. Cook the zucchini until nicely browned cool. Purée in a food processor with 1 ⁄ 2 cup toasted pine nuts, 1 ⁄ 4 cup lemon juice, 1 ⁄ 2 teaspoon minced garlic, pepper, and 2 tablespoons tahini until smooth. Add a few teaspoons water or olive oil to thin, if necessary.

MICROWAVED
10. Vegetable Soup
Put 1 pound chopped zucchini, 1 cup corn kernels, 2 sliced garlic cloves, 2 chopped tomatoes, and a splash of stock in a microwave-safe bowl. Season, cover, and microwave on high until vegetables are tender, 8 to 10 minutes, stirring after 4 minutes. Garnish: basil and olive oil.

11. Curried
Substitute 5 ounces baby spinach for corn, minced ginger for garlic, and 3 ⁄ 4 cup coconut milk plus 1 ⁄ 4 cup stock or water for tomatoes. Mix in 1 tablespoon curry paste. Cover and microwave until zucchini is tender, 8 to 10 minutes, stirring after 4 minutes. Serve with rice. Garnish: cilantro.

12. Zucchini Confit
Cut 1 ½ pounds zucchini into 1 ⁄ 2-inch pieces, put in a bowl with 1 ⁄ 4 cup (1 ⁄ 2 stick) butter or olive oil (or a little of both), cover, and microwave until tender, 4 to 6 minutes, stirring halfway. Garnish: chopped fresh parsley.


Perfect grilled steak

Mayonnaise is a great release agent for meat. It sticks really well to the food, helps release food from the hot grill surface, and gets a beautiful golden color. It doesn’t alter the flavor of the food. If anything, mayonnaise works well as a vehicle for other flavors.

Temper the steaks: Remove the steaks from the refrigerator and set aside to come to room temperature, about 1 hour. Blot the steak on all sides with paper towels to remove excess moisture.

Brush a thin layer of mayonnaise over both sides of the steak. Season each steak on each side with 1 teaspoon Maldon salt, or as desired, along with several grinds of black pepper.

Heat a gas grill over medium-high heat until hot. Add the steaks and grill for about 3 minutes on one side, then rotate the steaks and grill for another 3 to 4 minutes. Flip the steaks over and repeat, grilling each steak for a few minutes, and then rotating to get good grill marks.

Check the steaks for desired doneness. Remove the steaks to a cutting board several minutes to give the meat time to rest. Slice and serve.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.

Get our new Cooking newsletter.

You may occasionally receive promotional content from the Los Angeles Times.


INGREDIENTS LIST FOR CHEESY GARLIC BURGERS WITH ZUCCHINI NOODLES

  • 1 1/4 lb (650g) lean ground beef
  • 5 garlic cloves, minced
  • 1/2 cup chopped fresh parsley, divided
  • 1 teaspoon crumbled beef bouillon cube
  • Crushed red chili pepper flakes, optional
  • 1 tablespoon steak seasoning (we used Mc Cormick’s Grill Mates Hamburger)
  • 4 medium zucchini, spiralized or julienned
  • 4 cheese slices (cheddar, mozzarella, provolone…)
  • 2+2 tablespoons butter
  • 1 tablespoon hot sauce (we used Sriracha)
  • Salt and fresh cracked pepper
  • 1 teaspoon Italian seasoning
  • Juice of 1/2 lemon + lemon slices, for garnish

1. To make the cheesy garlic burgers with lemon butter zucchini noodles: Add ground beef to a medium bowl, breaking it up as you do. Sprinkle with steak seasoning, red chili pepper flakes, fresh cracked black pepper, half of the minced garlic, bouillon cube, and parsley. Mix with a fork or by hand until the ingredients are just combined.

2. Divide the seasoned ground beef into 8 even portions and form into round patties (you can use a ring mold). Top half of beef patties with a slice of cheese and arrange another beef puck on top to make the “sandwich”.

3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook the beef patties 5 to 6 minutes on each side, depending on the desired doneness. While cooking, baste the beef with the mix of butter and juices. Remove to a clean plate and set aside.

4. In the same skillet melt 2 tablespoons butter then add remaining garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes.

5. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push zucchini on one side of the skillet and add the beef patties back to the pan and reheat for a minute or two. Serve the cheesy garlic burgers with lemon butter zucchini noodles immediately with a lemon slice on the side. Enjoy!


  • 2 broiler chickens, split, about 5 to 6 pounds total
  • 1/4 cup vegetable oil
  • 1/2 cup melted butter
  • 1/3 cup lemon juice
  • 2 teaspoons dried rosemary, crushed
  • 1 small clove garlic
  • 1 teaspoon salt
  • freshly ground black pepper, to taste

Prepare the grill place an oiled rack 4 to 6 inches above medium coals.

Combine the oil, butter, lemon juice, rosemary, garlic, and salt. Brush the chicken inside and out with 1/4 cup of the seasoned butter.

Place the chickens on the grill, bone side down.

Baste chicken halves frequently with the remaining butter mixture and turn every 10 minutes.

Grill for 30 to 40 minutes in all, or until chicken is tender and juices run clear with pierced with a fork.