I have gone absolutely wild using my grill this season. I have
already used it more this summer than I have in the past three years. I know
nothing about grilling, but I am learning fast with various forms of
experimentation. Week before last I grilled cauliflower
steaks. This week I’m grilling zucchini. There is absolutely nothing to
this, and I find that thicker slices keep the zucchini from going limp as it
often does on the grill if the slices are too thin. Make dinner easy on
yourself by doing as much as you possibly can outdoors. Keep that kitchen cool!
Grilled Zucchini
1 to 2 Melissa’s organic
zucchini, sliced diagonally ½” thick
¼ c. your favorite Italian salad dressing
½ t. dried parsley
½ t. dried basil
Few gratings freshly ground black pepper
Garlic salt
Slice zucchini and allow to drain on a paper towel-lined plate for 15 to 30
minutes while you are preparing the grill. In a medium to large bowl, whisk
together Italian dressing, parsley, basil, and pepper. Place drained zucchini
into the dressing tossing to coat. Place it on the grill at medium/high heat
and close the cover. Grill for 2 to 3 minutes per side. Remove to a plate and
sprinkle with garlic salt. Serve immediately.
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Just what I needed! I have 2 decent size zucchini sitting on my counter and was wondering what to do with them. This sounds easy and perfect.
ReplyDeleteI would be 100% willing to try this. I've been slowly making myself like zucchini. With the seasonings involved here, I'm pretty sure I would like this!
ReplyDeleteLook at those beautiful grill marks! Looks like you are a pretty accomplished grill master to me. The thicker slices makes a lot of sense, and I would probably throw a big handful of cheese on top and take away from the healthiness of it - lol!
ReplyDelete