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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