Grilled Asian Beef & Zucchini

Asian Beef & Grilled Giant Zucchini Slices

Asian Beef & Grilled Giant Zucchini Slices

Finding new ways to make very low-carb meals can sometimes be challenging. Sometimes I don’t want to go search out a recipe so I start throwing things together and hope for the best. Tonight I threw together a winner.

I went to the farm market to stock up on veggies and they had these huge yellow zucchinis for $1.69 each. Can’t pass up that kind of deal! But then I got home and thought, “Darn, I can’t make zucchini bread!” Well, I could make it, but I couldn’t eat it right now, so what’s the point? I’ve never bought a zucchini that size. In fact, I haven’t even seen one that big since my mom grew them in Alaska. I spent most of the afternoon trying to figure out what to do with it, and came down to deciding that it would probably be tasty if I grilled it with the meat I was already marinading.

That's a 12 inch ruler...

That’s a 12 inch ruler…

Yes, in fact, grilled zucchini is very yummy. The giant one had a very tough, un-edible skin, but all i did once I served it up was cut it in half and eat out the yummy goodness and leave the skin. There are also about 4 seeds in each one that reminded me of small pumpkin seeds. Don’t eat those either.

I cut slices about 1/2″ thick, brushed them with olive oil on both sides, and then seasoned with salt, pepper and garlic powder. I cheated a little because I wasn’t sure how long they’d take to cook through, so I put them in a covered fry pan on medium heat for about 10 min to start them cooking before transferring them to the grill to finish up. They turned out fantastic.

The Beef:

I do not suggest using chuck steak, which is what I had. I marinaded it all day and it was still on the tough side. Not as bad as if I hadn’t marinaded it, but it was still pretty tough. But the flavor was fantastic.

For the marinade:

  1. 1/2 cup soy sauce
  2. 3 pkts Splenda (the sweetener plus the soy sauce make a teriyaki flavor)
  3. 1 Tblsp minced garlic
  4. 1 tsp minced (from the tube) ginger

Place everything in a gallon size Ziploc, including the steaks (It was about 2lb meat) and mix it up well, then squeeze out as much air as possible. I left it in the fridge about 4 hours, then took it out for the last hour and half to bring the meat to room temp.

Cook on the grill to desired done-ness – we all like ours med-rare, which only takes about 5 min on each side over medium flame.

I cooked the zucchini right along side the meat.

Since I had also, while I was at the farm market, picked up a bag of marked-down mushrooms (they were a little ugly, but still firm and tasted fine) I sliced them up along with a sweet Walla Walla onion and fried them with a little olive oil. I took the leftover marinade from the bag and dumped it in with the mushrooms and onions and cooked it until it thickened, and then spooned some of that on top of each steak.

Other than the toughness of the meat, the meal was a real winner!

The rest of the zucchini I sliced up into those thick slices and wrapped up in stacks of 4 and froze them. Just enough for one serving each. And since I’m the only person in the house who likes zucchini, it’s all mine! *grin


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