Grilled Zucchini

Grilled zucchini is the perfect healthy summer side dish. The slices of squash are tossed in savory seasonings, then cooked until tender. It’s wonderful as a quick recipe to pair it with your favorite barbecued foods.

Try these other tasty zucchini recipes to enjoy the vegetable all year long. Like this Zucchini Pizza, Zucchini Chips, and Baked Zucchini Fries.

Grilled Zucchini

If you’re looking for a fast and healthy side dish for a barbecue feast, grilled zucchini is a tasty option. The squash is available year-round and cooks in under 10 minutes on the grill. Simply toss in your favorite seasonings, and cook until gorgeous charred marks appear on each side. I like to serve them with grilled burgers for the ultimate meal.

How Do You Make Grilled Zucchini?

1. Cut the zucchini into ½-inch thick slices.
2. Coat the vegetables with olive oil, garlic powder, salt, and pepper.
3. Grill the zucchini, uncovered, until dark lines appear.
4. Flip the squash over and cook until tender.

Seasoning The Squash:

I like to keep the seasonings simple. Salt turns the bland vegetable into more savory bites. Garlic powder adds nice earthy aromatics to each bite. Black pepper adds just a hint of heat, however you could add red pepper flakes for a lingering spiciness.

Can You Cut The Squash Into Different Shapes?

Yes! You can slice the zucchini into sticks, or smaller discs. Just make sure that the vegetable is at least ½-inch thick. This prevents it from getting mushy easily, hold its shape, and not be so skinny that it falls through the grill grates.

How To Achieve Beautiful Char Marks:

What makes these grilled vegetables so enticing is the gorgeous marks running across the surface. There are a few keys to successful char marks. Make sure that the grill is preheated and oiled to prevent sticking. When adding the slices to the barbecue, place them on an angle to the grates, then lightly press down on them to make direct contact with the hot grill. Do not move or lift them up! Let them sear to get nice dark lines, then flip them over.

Ways To Flavor The Zucchini:

To add extra flavor to the zucchini, sprinkle it with some grated parmesan cheese or crunchy breadcrumbs. You can also drizzle some pesto sauce on top. Or dip in creamy tzatziki or ranch sauce.

Looking For More Grilling Recipes? Try These!

• Grilled Caesar Salad
• Brown Sugar Grilled Peaches
• Teriyaki Beef Skewers
• Grilled Hawaiian Chicken

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Grilled Zucchini

Grilled zucchini is the perfect healthy summer side dish. The slices of squash are tossed in savory seasonings, then cooked until tender.

Course Side Dish

Cuisine American

Keyword grilled vegetables, grilled zucchini, zucchini

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Calories 52kcal

Author Jessica Gavin

Ingredients

• 1 pound Zucchini about 2 large, cut into ½-inch thick pieces
• 1 tablespoon olive oil plus more for greasing grill
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon chopped parsley

Instructions

• In a large bowl toss together the sliced zucchini, olive oil, garlic powder, salt, and black pepper.
• Preheat the grill or grill pan over medium heat. Clean the grill grates and grease with olive oil.
• Once the grill is hot, and the zucchini and cook until grill marks are achieved, about 4 to 5 minutes. Flip and grill until the vegetable is tender, about 3 to 4 minutes.
• Transfer zucchini to a serving dish, garnish with chopped parsley.

Nutrition

Calories: 52kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 155mg | Potassium: 296mg | Fiber: 1g | Sugar: 3g | Vitamin A: 311IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg

 

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Amazing Creamy Tuscan Garlic Scallops

Creamy tuscan garlic scallops are infused in a creamy garlic sauce that is to die for with sun dried tomatoes and spinach hidden throughout. This is a MUST make tried and true dinner!

If you haven’t tried my insanely popular Tuscan Garlic Chicken yet, now is the time to try with scallops. This is a restaurant quality meal that you can easily make at home!

Amazing Creamy Tuscan Garlic Scallops

These tender- crisp buttery scallops, enveloped in a creamy, garlic rich, smooth sauce are going to melt in your mouth. This is going to surprise you with how easy it is to make this, yet at such a fine dining quality. The sun dried tomatoes are going to release so much flavor into the sauce, while cream, wilted spinach leaves and garlic give it body.

So many people are scared of cooking scallops, but they’re really one of the easiest to cook, and this is just the recipe to try them with. They cook fast similar to shrimp so it comes together quite in pinch for a delicious weekday meal.

Tuscan Garlic Scallop Ingredients:

For a perfect meal serve our Creamy Scallops over pasta with a simple side salad and Crusty French Bread. For low carb, keto friendly try over your favorite roasted veggies, zoodles or Mashed Cauliflower to soak up this amazing sauce.

• Olive Oil: Avocado oil can be substituted here but I like the flavor of the Olive Oil.
• Scallops: If you don’t like scallops try fresh Shrimp instead.
• Heavy Cream: Using the Heavy cream vs Half and half will give you a more rich decadent sauce.
• Chicken Broth:  Adds savoriness and flavor
• Garlic: mincing the garlic will saute at an even rate, careful not to burn it.
• Garlic Powder: Adding garlic powder helps give you that bold garlic flavor.
• Italian Seasoning: One of my favorite quick go to spices
• Parmesan Cheese: Freshly grate your own or look for it pre-shredded in you store.
• Spinach: Don’t be shy with spinach it will cook down. Chop it small pieces to avoid large leaves.
• Sun-dried Tomatoes: Find jarred sun-dried tomatoes where you find canned vegetables.

How To Make Creamy Garlic  Scallops:

1. Sear: Heat oil in a medium skillet over medium high heat until it’s hot and sizzling. Thoroughly pat scallops dry with paper towels. Add the scallops in a single layer, (may need to work in small batches to avoid over crowding.) Sear until a nice golden crust forms, flip and sear on other side. Transfer to a plate once done.
2. Make the sauce: In the same pan and a little more olive oil and saute the minced garlic just until fragrant, about 30 sec. Add the broth, cream, garlic powder, Italian seasoning, and cheese. Whisk until it starts to thicken.
3. Simmer: Add the sun-dried tomatoes and spinach and let simmer till the spinach wilts.
4. Add: Gently add the scallops back to the sauce, giving it a quick stir.

How to Cook Perfect Tender Scallops:

If you have never cooked scallops at home, it can seem intimidating. Here are a few tips to help make it easy.

• Buying: Look for frozen wild caught scallops without the roe for ease. The roe is a bright orange or coral colored crescent shape that can still be attached. It can taste a bit bitter. If that is all you can find simply remove it before cooking.  Whole scallops will also come with the roe and the muscle that attaches it to the shell, that too will need to be removed.
• Thaw: Place the scallops in a bowl of cold water for 10-20 minutes until completely thawed. You can also thaw them over night in a bowl in the refrigerator.
• Pat Dry: Thoroughly patting them dry with a couple of sheets of paper towel is important before you season and cook. If there is too much water left in the scallops, it will release while cooking and they’ll simmer instead of sear.
• Sear: When the scallops are done they’ll have a beautiful crust on each side and the center should be milky white, or opaque. Internal temp will be 130 degrees Fahrenheit.

How to Store Scallops:

• Serve: Scallops should not be left at room temperature for more than 2 hours, for safety reasons.
• Store: Store leftovers in the fridge in an airtight container for up to 3 days.
• Freeze: You can freeze cooked scallops for up to 3 months, but do not add the sauce before freezing. Make the creamy garlic sauce fresh when ready to serve.

More Amazing Scallop Recipes:

• Grilled Lemon Garlic Scallops
• Garlic Butter Herb Scallops
• Pan Seared Scallops With Lemon Caper Sauce
• Honey Garlic Butter Scallops

• Creamy Lemon Parmesan Scallops {INSANELY GOOD!}

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Creamy Tuscan Garlic Scallops

Creamy tuscan garlic scallops are infused in a creamy garlic sauce that is to die for with sun dried tomatoes and spinach hidden throughout. This is a MUST make dinner! 

Course Dinner, Main Course

Cuisine American

Keyword Creamy Scallops, creamy tuscan garlic scallops, garlic scallops, Scallops

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 469kcal

Author Alyssa Rivers

Ingredients

• 1 Tablespoon olive oil
• 1 pound scallops
• 3 garlic cloves minced
• 2 Tablespoons olive oil
• 1 cup heavy cream
• ½ cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ cup parmesan cheese
• 1 cup spinach chopped
• ½ cup sun-dried tomatoes

Instructions

• In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
• Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the scallops back to the pan and serve over pasta if desired.

Nutrition

Calories: 469kcal | Carbohydrates: 15g | Protein: 22g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 117mg | Sodium: 810mg | Potassium: 801mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1092IU | Vitamin C: 9mg | Calcium: 221mg | Iron: 2mg

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Gooey S’mores Cookies

A gooey s’mores cookie is a scrumptious mash up of small bits of s’mores pieces in a cookie that you are going to love!  The melty chocolate, sticky marshmallow and graham cracker flavor combination you love, transformed into a delectable easy to eat cookie.

S’mores are a family favorite all year long! If you love all things ooey and gooey, try my Ooey Gooey Lemon Coconut Butter bars,  And for a bar version try To Die For Ooey Gooey S’mores Bars.

Gooey S’mores Cookies

Summer doesn’t have to end when you have these cookies around. Bring the best of campfires indoors with this simple, yet not as messy twist on a classic.  Graham cracker dough provides the base stirring in semi-sweet chocolate chips and mini marshmallows to S’more perfection.

Cookies are like a warm hug and these are no exception. When you make these you’ll feel like your right back in the woods or backyard surrounded by family and friends. The smell wafting through your house will bring back memories and make everyone happy. Quick and easy without the smoke or fire!

S’more Ingredients:

These ingredients are pantry staples, whip them up right now! S’more cookies are always a hit.

• Sugar: White sugar helps cookies brown
• Brown Sugar: Try dark brown sugar for a richer flavor
• Butter: Butter is always best
• Egg: Look for Large eggs
• Flour: Using unbleached white flour give a tender crumb
• Vanilla: Imitation vanilla will work here as well
• Graham Crackers: Crush the crackers with a food processor to a fine crumb
• Baking Powder: Helps make the cookies rise
• Salt: Table salt helps balance the sweet
• Chocolate Chips: For fun try extra large chips
• Mini Marshmallows: Can cut up large marshmallows if needed.

Let’s Get Baking!

These s’mores cookies are so simple to make and a family favorite!

1. Cream: Beat the sugars and butter until super fluffy before adding in the vanilla and an egg.
2. Crush: Either use a food processor or a gallon ziplock bag to crush the crackers very finely.
3. Mix: In a separate bowl mix the crumbs with the flour, baking powder, and salt
4. Blend: Add the sugar mixture to the flour mixture till thoroughly mixed.
5. Fold: Gently stir in the chocolate and marshmallows.
6. Bake: Drop by heaping Tablespoons on a lined cookie sheet and bake 10-12 min at 350 till golden brown.

Make it Grand with these S’mores Cookies:

Create the best s’mores cookie just the way you like it. All so delicious!

1. Marshmallows: If you want to try a fun twist on these already amazing little vittles, try using cereal marshmallows. Now you don’t have to go buy a bag of Lucky Charms and pick out all the marshmallows, they actually just sell cereal marshmallows!! How fun is that?! Look for them in the baking isle with the regular marshmallows or you can buy them on Amazon. They won’t be as gooey but still oh so good!
2. Chocolate: You can get creative here. You can use mini chocolate chips for lots of goodness all over.  Use milk chocolate chips to recreate that classic s’mores taste. Try dark chocolate chips for an intense flavor to help balance the sweetness of the marshmallow.  Don’t like chocolate? Peanut butter or butterscotch chips will do just as nicely.

How to Freeze S’mores Cookies Ahead or After:

• Freezing Cookies:  You can freeze these in an  for 2-3 months. Simply thaw on the counter for a few hours before eating.
• Freezing Dough: Make a double batch of dough if you desire to make them again for fresh from the freezer cookies. Drop large Tablespoon scoops onto a baking sheet and freeze for about an hour. Transfer the dough into a freezer gallon bag or airtight container. When ready to bake simply place the frozen dough on a cookie sheet and bake for 12-15 min at 350.

More Irresistible Cookies to Try:

• Cowboy Cookies
• White Chocolate Oreo Cookies
• Easy 3 Ingredient Peanut Butter Cookies
• Rocky Road Chocolate Cookies
• Orange Creamsicle Cookies

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Gooey S'mores Cookies

A gooey scrumptious mash up of s'mores in a cookie, you are going to love this!  The melty chocolate, sticky marshmallow and graham cracker flavor combination you love, transformed into a delectable easy to eat cookie.

Course Dessert

Cuisine American

Keyword cookie recipes, s'mores cookies

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 24 Cookies

Calories 143kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 cup butter softened
• 1 egg
• 1 teaspoon vanilla
• 1 1/3 cups flour
• 3/4 cup graham cracker crumbs
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chocolate chips I used large chocolate chips
• 1 cup mini marshmallows or jet puff marshmallows

Instructions

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and spray lightly with cooking spray.
• In a medium sized mixing bowl, cream together butter, brown sugar, and sugar until it is light and fluffy 2-3 minutes. Add in the egg and vanilla and mix until incorporated.
• In a food processor, or using a gallon sized bag and rolling pin, crush up your graham crackers until they are fine crumbs. In a separate bowl, add the graham cracker crumbs, flour, baking powder, and salt and whisk together. Slowly add the dry ingredients to the wet and mix on low until it is combined.
• Fold in the chocolate chips and marshmallow bits. Scoop a heaping tablespoon of dough onto the cookie sheet. Bake for 10-12 minutes.

Notes

Updated on August 28, 2020

Originally Posted on June 29, 2014

Nutrition

Calories: 143kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 111mg | Potassium: 35mg | Fiber: 1g | Sugar: 13g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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Slow Cooker Mongolian Beef

This Mongolian beef slow cooks to tender, melt in your mouth perfection. This takes minutes to throw into the crock-pot and has such amazing flavor! One of the best things that you will make in your slow cooker!

If you love restaurant Mongolian Beef, this super easy make at home rendition will make take-out obsolete. For a perfect meal serve over rice with these Egg Rolls and Better Than Take Out Ham Fried Rice.

Slow Cooker Mongolian Beef

Garlic, soy-sauce and brown sugar come together to create a caramelized sauce that coats tender juicy pieces of steak for uncompromising flavor.  Slow cooking the beef ensures that it’ll be delicate and succulent. Mongolian Beef is known to be sweet and savory in every bite!

This is hands down one of the BEST things that I have ever made in my slow cooker. EVER. I love having such an easy meal that I can throw in the crock pot in the morning and have a restaurant worthy meal for the family in the evening. This slow cooker Mongolian Beef is one of my go-to recipes.

Mongolian Beef Ingredients:

First of all this is SO easy to make with minimal ingredients. It is simple yet full of so much flavor! It took me less than 5 minutes to throw it in the slow cooker.

• Flank Steak: Sirloin can be substituted here but stay away from stew meat.
• Corn Starch: This acts as a natural tenderizer for the beef.
• Olive Oil: Canola can be used here as well.
• Garlic: Minced or chopped will give the most flavor.
• Soy Sauce: Low sodium soy sauce can be used here with no compromise to flavor.
• Water: This will help make it saucy.
• Brown Sugar: Light or dark brown sugar are both great in the sauce.
• Carrots: Grate the carrots making sure not to make them too small or they turn to mush.
• Green Onions: Optional garnish, but make a stunning topping.

How to Make Mongolian Beef in a Slow Cooker:

The beef literally just melts in your mouth! It cooks so tender in the slow cooker. And then the sauce is incredible. As I was eating this I kept thinking… there is no way that you could make this and not fall in love!

1. Cut and Coat: Cut the flank steak thinly and across the grain to ensure a tender bite. Place in a ziplock bag with the cornstarch and shake, making sure to coat the beef evenly.
2. Add ingredients to the Slow Cooker: Mix the oil, garlic, soy sauce, water, brown sugar and carrots in the slow cooker.
3. Coat the Beef: Stir the beef into the slow cooker making sure it’s well coated
4. Cook: Set on high for 2-3 hours or on low for 4-6 hours.

Tips and Variations:

Everything about this Mongolian recipe is perfect and I know that it will become a family favorite at your house just like it did at ours!

• Chicken or Pork: This recipe is very flexible. You can use Chicken Breasts or Pork Tenderloin. Again cut evenly and thinly.
• Veggies: Roast broccoli, green beans or asparagus then stir in at the end before serving over rice to add texture and nutrition.
• Instant Pot: This is easily converts to a quick Instant Pot recipe. Saute the steak on high before adding the sauce ingredients and cooking on manual for 10 min. Quick release pressure and enjoy!

How to Store Leftovers:

If you have any leftovers, you can have this 5 star restaurant dish at your table now and again later.

• Fridge: Sealed container for up to four days
• Freezer: Put leftovers in an air-tight container or freezer ziplock bag for up to 4 months.
• Lunch: Break into single servings for  a quick warm up in the microwave for lunch.

More Savory Slow Cooker Recipes:

• Slow Cooker Beef Tips
• Korean Beef
• Quick and Easy Slow Cooker Barbacoa Beef
• Stuffed Bell Peppers
• Kung Pao Chicken

 

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Slow Cooker Mongolian Beef

Beef that slow cooks to tender melt in your mouth perfection.  This takes minutes to throw into the crockpot and has such amazing flavor!  One of the best things that you will make in your slow cooker!

Course Dinner, Main Course

Cuisine Asian American

Keyword Mongolian beef, Mongolian Beef Recipe, slow cooker Mongolian beef

Prep Time 10 minutes

Slow Cooker 4 hours

Total Time 4 hours 10 minutes

Servings 6 Servings

Calories 348kcal

Author Alyssa Rivers

Ingredients

• 1 ½ pounds Flank Steak
• ¼ cups cornstarch
• 2 tablespoons Olive Oil
• ½ teaspoons Garlic mince, Cloves
• ¾ cups Soy Sauce
• ¾ cups Water
• ¾ cups Brown Sugar
• 1 cup Carrots grated
• green onions for garnish

Instructions

• Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
• Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
• Cook in a slow cooker for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Notes

Updated on August 27, 2020

Originally Posted on August 17, 2015

Nutrition

Calories: 348kcal | Carbohydrates: 36g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1705mg | Potassium: 553mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3564IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg

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