Grilled Zucchini with a Cajun Twist

Smoky, tender zucchini scored, dry-brined, grilled, and butter-braised with Cajun seasoning.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 17

Dry brine 1

Total Time 1 27

Servings

Calories 232kcal

Author Breanna Stark

Ingredients

4 zucchini, large
1 tbsp course sea salt
3 tbsp olive oil
1 tbsp Cajun seasoning Use your favorite store-bought cajun seasoning or make up a batch of our rub below.
½ stick salted butter, cut into pats

Homemade Cajun Seasoning

1 tbsp paprika
½ tbsp salt
½ tbsp garlic powder
¾ tsp black pepper
¾ tsp white pepper
¾ tsp onion powder
¾ tsp dried oregano
¾ tsp dried thyme
1 tsp cayenne pepper

Instructions

Wash your zucchini and chop ¼” off each end.
Use a knife to slice the zucchini lengthways, then score the inside in a cross-hatch pattern.
Lay your zucchini on a plate with the cross-hatched side facing upward and sprinkle with coarse sea salt.
Place the salted zucchini in the fridge for one hour (up to three hours).
You will be able to see water droplets on the surface and pooled on the plate. Using paper towels, wipe the salt and moisture off the zucchini.
Drizzle the oil over the zucchini and toss to give them all a good coating. Sprinkle with seasoning over the cross-hatch side.
Preheat the grill to medium-high heat.
Once preheated, place the zucchini on the grill's grates with the cut side facing down.
Let grill for three to five minutes, then flip and grill for three to five minutes more.
Remove the charred zucchini from the grill grates and transfer to an aluminum pan.
Top the zucchini with the pats of butter, place back on the grill, and close the lid. Cook for five to seven minutes or until the zucchini is softened to your liking.

Notes

Dry brining - You can skip the dry brining step, but your zucchini will be soggy at the end. The salt helps remove moisture from the zucchini and creates the perfect texture in the final dish.

Nutrition