Can’t get enough of this side dish. I’ve been making this for years and have received compliments from friends, neighbors, family, family of family and friends, and PIC. For this batch, he even bought the squash and zucchini and asked me to make it. It’s healthy if you cut back on the oil and cheese, you can leave them out all together, but a little sprinkle of cheese is good for the soul….I promise.
Wrapping it in foil and putting it on the grill to cook makes for easy clean up….the leftovers make great omlet filling– if you can get leftovers out of it!
5 min. prep + 15 min. cook time on grill or pan
- 4 small zucchini or summer squash
- 1/2 medium onion chopped
- vegetable oil
- 1 t. salt
- 1 t. pepper
- 1/2 c. parmesan cheese
- 1/4 c. balsamic vinegar
*PIC cut the veggies, he’s so precise…mine would have been in a huge, messy pile….
Cut ends off zucchini and slice into discs. You can cut discs in half if the zucchini are large in diameter to make them more manageable. Lay zucchini down onto large sheet of aluminum foil. Chop onion and sprinkle over top of zucchini. Sprinkle salt and pepper over vegetable mixture. Top with vegetable oil: depending on the quantity and size of zucchini, you can use as little as 2 T. or as much as 5 T. The zucchini will make some moisture on the grill, but you want to make sure it doesn’t stick to the foil. Cover the foil by folding it up on itself or use another sheet and pinch off the ends to seal it.
To cook on stovetop: heat saute pan to medium/medium high heat. Saute zucchini and onions with salt/pepper until softened.
Place on a hot grill at medium to medium high heat and cook for 10-15 min. or until the zucchini is soft enough for your liking. Try not to peek! The heat and moisture are cooking your veggies! When they’re done to your liking, pull them off the grill (or off heat if on stove).
Top with parmesan and balsamic. Toss until combined.
Serve hot! Enjoy!