Just in time for Labor Day, we’d like to sharing this fabulous bunch of grilling recipes from Tasty Kitchen. There are some magnificent jewels in here!

(Republished from May 2010.)

 
I thought about asking you to guess what today’s theme is just by looking at the collection of some of Ree’s recipes above. But then I realized that the title might—just might—give it away.

I’m smart.

This weekend is Laborl Day weekend, and as is customary for most warm weather holiday weekends, lots of folks will be breaking out the grill. Grilled food has that lovely, smoky flavor enhanced by those little charred bits, and it can make even a plain ol’ burger or hotdog taste special. But of course, why stick to plain and old when you have a wealth of choices like we do here at Tasty Kitchen. Let’s look at some of them, shall we?

Clockwise from top left: Western BBQ Burgers from patiodaddio, Grouper Sandwich from big2beautiful, Brooklyn Style Sausage and Peppers from calou84523, Greek Burgers from meeshiesmom, Vietnamese Sandwich – Bánh Mì from nancyvnjourney that features grilled pork, Ultimate Umami Burger from whiteonricecouple, Losh Kebab (Armenian Style Lamb Burgers) from jennifera, and Garlic Parmesan Shroom Burgers from julie23.

 
 
Of course, the grill isn’t just for burger-style sandwiches. Jaden, for example, loves her Grilled Lobster with Garlic Butter Sauce. And believe me, if lobsters are in your horizon, do try her recipe. It’s all kinds of amazing. Or if you prefer chicken, lamb, pork, or even salmon, maybe one of the recipes below has your name on it.

Clockwise from top left: Candy Chicken from Chez Us, Spicy Chicken Peanut Noodles from gitskt, Tandoori-Spiced Grilled Butterflied Lamb from ThreeManyCooks, Southwest Summer Pork Chops from Karly Campbell, Grilled Chipotle Chicken from lifesambrosia, Audrey’s Pork Tenderloin from julip1882, Charcoal-Grilled Chicken Kebabs from bethanderson, and Grilled Teriyaki Salmon from savorysweetlife.

 
 
One thing I’ve come to realize about grilling is that, while the meat or vegetable being grilled is the star of the show, the marinade or seasoning can sometimes be just as essential. Or sometimes, it’s the sauce that you serve on the side that really brings it all together. Offer your guests a choice of sauces, and just like that, you add instant variety to the meal with minimal effort.

 
I raided our Condiments category to find some great spice rubs, marinades, and sauces. I even found cosibar’s Chocolate Spice Rub for Ribeye Steaks, which gives you an excuse to grill chocolate. Here are a few others you might want to try.

Top row, left to right: Smoky Citrus Seasoning from patiodaddio, Smoky BBQ Sauce from ericalea, Thai Marinade from cilantrolime, aka Beth, and Jalapeno Tequila Lime Hot Sauce from paxye. Bottom left: Cilantro-Lime Chimichurri with Avocado from erinmcb33. Middle row, center to right: All-Purpose BBQ Seasoning from patiodaddio and Chimichurri Sauce from missinthekitchen. Bottom row, center to right: Kona Crusted Steak from julip1882 and Chicken Marinade from oneordinaryday.

 
Don’t forget one of our most popular marinades, the Firehall Steak Marinade (Works on Chicken, Too!) from themomdept. Many members have tried and loved it!

 
How about some appetizers, snacks, and sides to go along with your lovely entrees? Here are some options that—you guessed it—are also made on the grill. Hey, I’m serious about keeping you out of the kitchen! Unless, of course, your grill is in your kitchen. Then I would have failed miserably.

Left column, top to bottom: Grilled Salad from patiodaddio and Mexican Corn from daxphillips. Center column, top to bottom: Grilled Guacamole Salad from culinarysherpas, Grilled Cherry Tomato and Bread Skewers from steamykitchen, and Marinated Zucchini from Bindi. Right column, top to bottom: Grilled Loaded Potato Skins from Dana (The Homesteading Housewife) and Shiitake Mushroom Yakitori from fujimama.

 
 
Finally, this wouldn’t be a Tasty Kitchen post without rounding out the meal with dessert. Oh yes, I’m serious. Dessert on the grill? You betcha.

Clockwise from top left: Grilled Peaches with Ricotta Cheese and Balsamic Reduction from savorysweetlife, Grilled Pineapple with Toasted Coconut and Lime from HowSweetEats, and Grilled Strawberries with Gingersnap Meringue from cookincanuck.

 
And you thought I was kidding, too.

 
So what are your plans this upcoming weekend? Will you be putting the backyard grill to use like many of us? What’s your favorite thing to make on the grill? Do share, because as we all know, Fire plus Food equals Good. Very, very good.

 
Are you one of those fortunate souls with great-yielding gardens and have you found yourself wondering what to do with all that zucchini growing in your backyard? Or perhaps you’ve noticed the copious amounts of fresh-looking inexpensive zucchini in your grocery store and wished you could figure out new ways to use them in your meal plan. If so, then wonder no more because today, we’re all about the zukes!

Zucchini (or courgette in some parts of the world) is a wonderfully versatile … fruit. Yes, you heard it. You’re a fruit, zuke. Yes, I know people usually cook you like a vegetable, but (men, now would be a good time to avert your eyes and ears) since you are, botanically speaking, the ovary of the zucchini flower, that makes you a fruit. But don’t worry. You’re not alone. Maybe the tomato will give you the name of its therapist.

Since zukes are commonly prepared as a vegetable, I thought we’d start with some of the wonderful salads and side dishes we have here that feature the great zuke.

Top row, left to right: Zucchini Cakes from DetzelPretzel, aka Pastor Ryan, Shaved Zucchini Salad with Parmesan & Pine Nuts from The Noshery, and Stuffed Zucchini from italianfoodforever. Middle row, left to right: Zucchini and Corn with Basil from polwig, Greek Stuffed Zucchini with Kalamata Olives, Feta Cheese & Tomato Sauce from cookincanuck, and Zucchini Toss from italianfoodforever. Bottom row, left to right: Zucchini, Tomato & Gorgonzola Puff Pastry Tarts from cookincanuck, Glorified Zucchini Casserole from jlclawson, and Beautiful Baked Squash from Karenpie.

 
 
 
Zucchini can also make for a great main course, either in a supporting role or as the main attraction. It can be sliced into long strips and used as a low carb stand-in for pasta, or hollowed out and stuffed with all kinds of good things. It’s a great addition to pasta, quiches, omelets, and lasagna. You can throw it in your stir-fries or quick sautes with your favorite protein. It cooks in no time and so is a wonderful choice for those quick and easy meals.

Clockwise from top left: Polenta Lasagna from myrecessionkitchen, Zucchini Ribbon Risotto from whatsgabycooking, Lemon Pasta with Zucchini and Feta from Tracy (sugarcrafter), Pizza Stuffed Zucchini from golokitchen, Grilled Zucchini and Ham Pita Panini with Basil Hummus from Natalie (Perry’s Plate), Chicken Parmigiana with Zucchini Noodles from The Noshery, Zucchini Absorption Pasta from The Culinary Passport, and Zucchini Pie from Karenpie.

 
 
 
Zukes are also a great choice for snacks, and either fried or grilled. Since their taste is not overpowering, they pair well with the flavors you use to coat them. Kids who don’t normally like the green stuff may have a hard time resisting them when presented in the delicious ways you see below. And your guests’ eyes will light up when they see you bringing a platter of those grilled zucchini fries to a table, with freshly grated cheese on top.

Clockwise from top left: Fried Zucchini Strings from Renee Wise, Baked Zucchini Fries and Cheddar Fried Squash from jodiemo, Zucchini Fritters with Goat Cheese from A Cozy Kitchen, and Grilled Zucchini Fries from patiodaddio.

 
 
 
Of course, savory is not the only way to go with zukes. The most popular sweet use of zucchini is in bread. Quick breads, to be exact. As mentioned earlier, their taste is subtle, and so some folks may not even realize there’s a veg–—sorry, I meant fruit—in there. Throw some chocolate in, and that’s it. It’s officially irresistible.

Clockwise from top left: Gluten-Free Zucchini Bread with Dried Cherries and Sunflower Seeds from glutenfreegirl, Vegan Pumpkin Zucchini Bread from Jessica at Kohler Created, Chocolate, Chocolate Chip Zucchini Bread from cuttingedge, Orange Pecan Zucchini Bread for Doorsteps Everywhere from Food for My Family, Chocolate Zucchini Bread from oneordinaryday, and Zucchini Bread with Cream Cheese-Sour Cream Frosting from whiteonricecouple.

 
 
 
It was only a matter of time before zukes made their way from bread to other baked goods. Cookies, cupcakes, cakes, they’ve all managed to welcome the zuke, identity crisis and all, with open arms.

Clockwise from top left: Zucchini Swirl Bundt Cake from europegirl87, Dark Chocolate Zucchini Cake from Tracy (sugarcrafter), Zucchini Cupcakes from manda2177, Almost Healthy Chocolate Zucchini Nut Muffins from ontheroadjanet, Chocolate Zucchini Fudge Cake from manda2177, Pineapple Zucchini Sheet Cake with Cream Cheese Frosting from lindainmo, Chocolate Chip Zucchini Mini-Muffins (Gluten Free) from elanaspantry, and Chocolate Chip Zucchini Cookies from thewaspyredhead.

 
 
 
And there you have it, a tribute to the great zuke! (That sounds like it needs a red cape and bullet-reflecting wrist bands, doesn’t it?) We showed you 36 different ways to use zucchini, from savory to sweet, which is only a small portion of what you’ll find here at Tasty Kitchen.

 
How about you? What’s your favorite way to enjoy the great zuke?

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