Grilled Zucchini

Yet another grilled veggie

This zucchini recipe is almost identical to our adventure with grilled Asparagus as noted in the next entry, so we won’t repeat most of it. We began grilling our zucchini around the same time. As you can imagine, we found the same olive oils and the same seasoning to evolve right along with it. The only difference being…they are different plants.

Thus…

Ingredients for grilled zucchini:

Several nice zucchini

California Lemon Extra Virgin Olive Oil (Napa Valley, Wine Country Kitchens) you can use regular olive oil…but at least try to find California Olive Oil.

Tutu’s Organic All Purpose Seasoning (Hawaiian company, Aloha Spice Company)…you can use McCormick Montreal Chicken seasoning if you’d like, it’s still good.

Directions

Cut the zucchini in half. Then cut each half in three slices. This is the thickness we like. Put on a plate or in a baking dish and coat with the oil. Sprinkle with the seasoning. Place on a medium heat grill, skin side down for about 1 minute until it gets grill marks. Rotate with tongs to the next side, repeat. Rotate to the third and final side. for another minute. Depending on the heat of the grill, you should have something slightly crisp, but not limp.

Like our asparagus recipe, we like the zucchini to be the last thing we cook so it’s done perfectly. If we’re serving this with beef or lamb, we let them rest while we cook the zucchini and it usually turns out perfect.

Good with anything. We serve this with chicken, beef (usually rib-eyes) and lamb.

For more details on the olive oil and the spices, see the next recipe on asparagus.