Many of us are used to zucchini and squash blends and may have never enjoyed zucchini on its own. While these two winter vegetables have a similar texture when cooked, they actually taste quite different. Zucchini has a mild flavor that is very distinctive. It's available in both yellow and green varieties and is similar in appearance to a cucumber. Zucchini is full of folate and vitamin A, and is hearty enough to grow year-round.
Grilled zucchini can be used to create delicious and attractive side dishes, especially when a blend of yellow and green varieties are used. Wash and peel your zucchini before grilling. Cut large sections into cubes, or slice thinner zucchini in half for more thorough cooking. Brush with olive oil, then wrap in foil before placing on the grill. Allow the zucchini to cook for 20 minutes, then test with a fork to examine the texture. If it can be easily pierced with a fork, it's tender enough to eat [source: Peaslee]. Add salt or pepper to season, or serve with traditional yogurt- or garlic-based dips.