Grilled Zucchini With Garlic And Lemon Butter Baste Food

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GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER



Grilled Steak and Vegetables With Lemon-Herb Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds beef sirloin steak (about 1 inch thick)
1 large red onion, sliced into 1/2-inch-thick rings
2 large zucchini or yellow squash, cut diagonally into 3/4-inch-thick slices
1/2 cup barbecue sauce
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped fresh parsley
1/2 teaspoon grated lemon zest

Steps:

  • Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
  • Photograph by Justin Walker

Nutrition Facts : Calories 326 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 84 milligrams, Sodium 613 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 39 grams

ZUCCHINI BREAD



Zucchini Bread image

This zucchini bread studded with walnuts and currants (or chocolate chips, if you prefer) is a great way to use up your summer zucchini.

Provided by Jennifer Segal

Categories     Breads

Time 1h30m

Yield Two {8½ x 4½-inch|22 x 11-cm} loaves

Number Of Ingredients 13

3 cups all-purpose flour, spooned into measuring cup and leveled-off
2½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
3 large eggs
1¾ cup granulated sugar
2 cups grated zucchini (you'll need two medium zucchinis; do not wring out the liquid)
2 sticks (1 cup) unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
1 cup chopped walnuts, lightly toasted if desired
½ cup currants or raisins (optional)

Steps:

  • Preheat oven to 325°F and set rack in middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
  • In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
  • In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
  • Add the dry ingredients to liquid ingredients and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans. Bake for 60 to 65 minutes, or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto rack to cool completely.
  • Note: You can also add chocolate chips to this bread. I typically use between ¾ to 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.
  • Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Facts : ServingSize 1-inch slice, Calories 302, Fat 14g, Carbohydrate 41g, Protein 4g, SaturatedFat 8g, Sugar 23g, Fiber 1g, Sodium 65mg, Cholesterol 252mg

GRILLED ZUCCHINI WITH GARLIC AND LEMON BUTTER BASTE



Grilled Zucchini With Garlic and Lemon Butter Baste image

Make and share this Grilled Zucchini With Garlic and Lemon Butter Baste recipe from Food.com.

Provided by susie cooks

Categories     Very Low Carbs

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

8 medium zucchini, trimmed, halved lenghtwise
1/2 cup butter
2 tablespoons fresh lemon juice
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon curry powder
1/4 cup grated parmesan cheese

Steps:

  • Score cut side of zucchini halves diagonally about 1/4 inch deep at 1 inch intervals.
  • Melt butter with lemon juice, lemon-pepper seasoning. garlic powder, oregano, and curry powder in a small heavy saucepan. Season with salt and pepper.
  • Brush seasoned butter on cut side of zucchini.
  • Grill until charred (browned) on all sides and just beginning to soften, about 12 minutes.
  • Arrange zucchini on grill, cut side up, and sprinkle with Parmesan cheese, close lid of barbecue and cook until cheese just softens, about 1 minute.

Nutrition Facts : Calories 149.2, Fat 12.8, SaturatedFat 7.9, Cholesterol 33.2, Sodium 149.3, Carbohydrate 7.4, Fiber 2.3, Sugar 3.6, Protein 3.8

BASTE FOR BEEF ROAST



Baste For Beef Roast image

I had this recipe for some time but had never tried it. It turned out really good and tasty .My daughter who likes to diet and not eat gravy said this is too good.

Provided by DotM7037

Categories     Roast Beef

Time 3h10m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 10

2 tablespoons vinegar
1/2 teaspoon allspice
1/2 teaspoon black pepper
1 teaspoon dry mustard
2 teaspoons paprika
2 teaspoons salt
2 tablespoons brown sugar
1 teaspoon celery salt
2 teaspoons Worcestershire sauce
5 lbs roast

Steps:

  • Mix all the ingredients together and rub the roast all over with tips of finger.
  • You can let this sit for a couple of hours or cook right away.
  • You may want to baste as it is cooking.
  • Bake roast at 300 degrees till it suits your taste.

GRILLED LEMON-GARLIC CHICKEN



Grilled Lemon-Garlic Chicken image

This grilled lemon-garlic chicken recipe is easy to make and full of flavor. It is a family favorite. Nothing like a bottle from the store; 100 times better.

Provided by ReachtotheStars

Categories     BBQ & Grilling     Chicken

Time 2h20m

Yield 4

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 626.6 calories, Carbohydrate 6.6 g, Cholesterol 64.6 mg, Fat 56.8 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 8.2 g, Sodium 350.3 mg, Sugar 1.6 g

GRILLED ZUCCHINI WITH GARLIC AND LEMON BUTTER BASTE



Grilled Zucchini with Garlic and Lemon Butter Baste image

Provided by Rick Browne

Categories     Garlic     Side     Vegetarian     Low Cal     Parmesan     Lemon     Curry     Zucchini     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

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

Steps:

  • 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.

EASY BAKED ZUCCHINI



Easy Baked Zucchini image

Perfectly tender crisp zucchini topped with parmesan cheese.

Provided by Holly Nilsson

Categories     Side Dish

Time 15m

Number Of Ingredients 5

2 medium zucchini (sliced into ½" rounds)
1 tablespoon olive oil
½ teaspoon Italian seasoning
salt & pepper to taste
⅓ cup parmesan cheese (shredded, divided)

Steps:

  • Preheat oven to 425°F.
  • Toss zucchini slices with olive oil, seasoning, salt & pepper and about 2 tablespoons of the parmesan cheese.
  • Place on a baking sheet and top with remaining parmesan cheese. Bake 5 minutes.
  • Turn oven to broil, place pan near the top and broil 3-5 minutes or until cheese is melted and zucchini is tender crisp.

Nutrition Facts : Calories 80 kcal, Carbohydrate 3 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 141 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SAUTEED GARLIC-PARMESAN ZUCCHINI SQUASH AND TOMATOES



Sauteed Garlic-Parmesan Zucchini Squash and Tomatoes image

This skillet sauteed zucchini, squash and tomatoes is a simple side dish that's the perfect accompaniment to your favorite summer meals. It's deliciously flavorful thanks to the garlic and parmesan flavors and it has such a fun colorful blend. A new summer staple!

Provided by Jaclyn

Categories     Side Dish

Time 18m

Number Of Ingredients 9

1 Tbsp olive oil
1 Tbsp butter
12 oz . zucchini ((about 2 medium), diced into 1/2-inch pieces)
12 oz . yellow squash ((about 2 medium), diced into 1/2-inch pieces)
1 1/2 cups grape tomatoes
3/4 tsp Italian seasoning
3/4 tsp garlic powder
Salt and freshly ground black pepper
1/2 cup finely shredded parmesan cheese

Steps:

  • Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes.
  • Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper).
  • Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 - 5 minutes longer.
  • Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.

Nutrition Facts : Calories 111 kcal, Carbohydrate 6 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 165 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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