The Husband and I have committed to eating out less overall. We enjoy going, but the expense of taking two growing boys out for a meal a couple of times a week is too much.
To make up for it, we started planning more fun weekend nights-in. Sometimes just for us and sometimes with friends.
Last night we hosted Hot Wing Night In with friends.
I grilled wings and breasts, had a bunch of hot sauces available and fresh watermelon margaritas. It was a fantastic evening!
The night before I made a homemade mango hot sauce in varying degrees of heat.
Mango Sunrise was a mild, Mango Sunset was medium, and Mango Hell was hot. They came out fantastic! I want to change a few things before I officially share the recipe, but basically, it was onion, mango, lime and a variety of peppers including red bell, orange bell, serrano, and habanero. So simple and so delicious!
I used a simple rub on the wings that help crisp up the skin and grilled them for about 45 minutes.
I’m thinking everyone liked them considering we only had one left at the end of the night. ONE. I ate it this afternoon with my lunch.
In my opinion, though, the wings weren’t the star of the show. It was the grilled zucchini.
I decided to make these after seeing the three zucchini I had in the fridge. A few nights earlier I made them with dinner for the family. The 13-Year-Old and I loved them! The Husband and 7-Year-Old not so much. I think it’s a texture thing.
Anyway, I thought they would go great with the wings and give people something a little lighter to much on. The idea is super simple and a great way to use all those extra zucchinis in the garden.
Oh! And they are great at room temperature. I don’t have the biggest grill, so I made the zucchini before the chicken. It took up the whole thing!
I will definitely be making zucchini this way more regularly.
Yield 6 servings
A super simple grilled zucchini idea that would make a great addition at your next BBQ.
- 3 large zucchini
- olive oil cooking spray
- kosher salt
- black pepper
- garlic powder
Heat the grill over medium-high heat.
Cut the zucchini into 1/2 thick slices. Spray with the olive oil and sprinkle with the salt, pepper and garlic powder. Flip and repeat.
Grill the zucchini for 5 minutes, flip and grill for 4-5 more.
Layer on a platter and serve.
- The key for these is the thickness. Too thin and they get mushy fast. Too thick and they don’t often enough in the middle.
- Don’t fiddle with them once they are on the grill. Set a time for 5 minutes then flip and set again. Trust it. 🙂
Serving Size ~8 slices
Amount Per Serving
% Daily Value
Total Fat 1 g
Trans Fat 1 g
Total Carbohydrates 4 g
Dietary Fiber 1 g
Sugars 2 g
Protein 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.