Grilled Zucchini with Chicken & Plantains

In honour of World Diabetes day 2016, on the 14th of November, I’ve decided to share recipes with my current favourite veg – courgettes, zucchini. 

Cooking courgettes is relatively easy – season, saute, grill, or whatever you like. It doesn’t take very long to cook and works well with a variety of seasoning.

For dinner, I decided to pan-grill some zucchini. Here’s how

Get as many zucchinis as you’d like to cook – I cook more than I need, refrigerate the left overs and add that to salads


Wash, then top and tail


Slice each zucchini lengthways into 3 or 4 (depending on how big it is) to get thick ‘steaks’.

Score each slice on the diagonal, in both directions till a pretty, diamond pattern forms. Apart from the good looks – it’ll allow the zucchini steaks cook through and quick.


Season lightly with olive oil, salt and pepper if you like then heat up a grill pan. When hot, place slices on and cook each side till golden/ bronzed and slices soften a bit. You may have to turn the pieces a couple of times to get the all-round bronzed look.


Take off the heat and serve as you desire.

I had mine some of mine with a sauce made from pureed red amaranth, grilled just-ripe plantains and grilled chicken breast (also scored before cooking).


It was delicious. And nutritious. The zucchini was soft and moist but also sweet. The chili created a nice counterpoint to that.


Recipe #2 with grilled zucchini coming next.

Lets stay healthy, together. 

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