This zucchini recipe is fabulous, it makes a beautiful presentation.

K

karennoca

Well-known member
I decided to use my Nordic Ware double-sided non-stick grill pan stovetop. It worked very well as far as cooking and having the recipe come out looking just like the photo. However, the sauce burned on the pan by the time the zucchini was done, and I had to soak it overnight. In checking it this morning, I doubt it will ever be the same. The burned on sauce is still rock hard. I followed all instructions but did not do the shallot and other suggested toppings except for fresh lime. That was a perfect addition.

I have a new Weber BBQ and was afraid this might happen, and why I used the stovetop method.

The sauce would be great on eggplant, chicken, and other applications. Just beware.

https://www.bonappetit.com/recipe/sweet-and-spicy-grilled-summer-squash

 
made this today thank you

the wife tells me I am bbqing and the first thing I see this morning is this recipe so I grilled this on my weber bbq: Italian Squash, Mexican Grey Squash and Zuchini. The Italian was the most delicate. I had to sub a couple of things. I only had sushi vinegar (so seasoned brewed rice vinegar instead of the unseasoned that is called for) and I used red curry chili paste instead of sambal oelek. And my daughter is allergic to soy so used trader joe's coconut aminos in place of soy sauce.

I really liked the cilantro/shallot/lime on top and the glaze was really nice. The crosshatch scoring gave a nice look. I did not have a problem with burning on my grill.

 
Good to know, I will try it on the grill next time.

I used the hot water, baking soda and heat method on my Nordic Ware grill plate, twice, then tried the vinegar method. A lot came up, but I gave up after three hours and a sore shoulder from all the scrubbing. It is still useable, just not as pretty.
Will also try the extra toppings on the zucchini, we were having a 111 degree day and the last thing I wanted to do was some extra in the kitchen work.;(

 
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