Zucchini with Garlic Herb Butter

grilled zucchini topped with herb and garlic butter

Zucchini with Garlic Herb Butter

Zucchini is cut in half and scored with a cross hatch pattern. Then cooked soft and buttery on a grill, in the oven or in a grill pan. A Garlic Herb Butter is spooned over top for amazing flavor.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 86kcal

Author Susie Weinrich

Ingredients

3 fresh zucchini halved lengthwise, and then cross hatched
olive oil
kosher salt

Garlic Herb Butter

2 Garlic cloves minced
4 tablespoon Butter softened, divided
1 tablespoon water
2 tablespoon dill minced
2 tablespoon parsley minced

Instructions

Zucchini

Cut the zucchini in half lengthwise, creating 6 long pieces of zucchini.
3 fresh zucchini
On the cut side of the zucchini, with a pairing knife, cut ¼ inch deep slits angled one way, then the other way.
This creates a cross hatch on the zucchini that helps them cook, and holds the yummy garlic herb butter!!
olive oil, kosher salt
Coat the zucchini on all sides with olive oil and then sprinkle with kosher salt.
Cook using your preferred method:
a. GRILL - grill the zucchini cut side down for 4 minutes, flip and cook another 4-5 minutes.
b. OVEN - preheat the oven to 400℉ and place the zucchini on a rimmed baking sheet, cut side down. Bake for about 15-20 minutes.
c. GRILL PAN - preheat a grill pan over medium-high heat. Cook cut side down for about 4 minutes, flip and then cook for another 5 minutes.
Remove from the heat and make the Garlic Herb Butter.

Garlic Herb Butter

Mix 3 tablespoon butter with chopped dill and parsley.
2 tablespoon dill, 2 tablespoon parsley
In a skillet melt remaining 1 tablespoon of butter and add garlic, sauté for about 1-2 minutes.
Remove from the heat and stir in 1 tablespoon water.
2 Garlic cloves, 1 tablespoon water
Pour the garlic mixture into the butter/herb mixture and stir really well to emulsify the butter. It should be creamy-ish.

Assembly

Spoon the Garlic Herb Butter over the cut side of the zucchini.
Taste for additional seasoning- kosher salt and black pepper.
Can be served as one zucchini half per person, or can be cut into 1 inch pieces and tossed with the butter.

Notes

DILL AND PARSLEY - if you have leftover fresh dill and parsley, plan to make this Lemon Rice Pilaf another night this week. It makes a great side dish and uses similar flavors.

a bowl of lemon rice pilaf with dill and lemon on top

Nutrition