Posted by: scootrah | September 23, 2014

Easy and Delicious Grilled Zucchini

Seems like there is so much end-of-summer produce this year, and I’ve gotten several phone calls from friends in the past couple weeks trying to give their excess garden goodies away. Corn, tomatoes, basil, cabbage, onions and of course – zucchini! Did you know that even though we treat zucchini as a vegetable in a culinary context, it’s classified botanically as a fruit because the squash we eat is really the ovary of the zucchini flower? But whether it’s a fruit or vegetable, the fact is there are only so many variations on zucchini bread. But now you’ll have another option –

This quick idea can be an appetizer, side dish or even a meal, and comes via my friend EJ, whose husband John makes this for her on a regular basis this time of year. John is an amazing cook – he’s really thoughtful about the way he puts his food together and the result is clean, really flavorful and always delicious. The only negative comment I can come up with regarding the food he cooks is that I don’t get invited to dinner enough to eat it!

Start by choosing a few smaller zucchini – 8″ to 10″ in length and around 1.5″ across. Wash them well to remove any garden dirt…

garden zucchini

…now cut them lengthwise into slices 1/8″ to 1/4″ thick…

zucchini

…sprinkle them on both sides with some salt, then put into a colander to drain for about 15 minutes…

zucchini

…now rinse the salt from the slices, and pat both sides to dry…

zucchini

…brush both sides of the zucchini slices with olive oil (or canola oil), and place on your grill – medium heat will work best…

zucchini

…if you’ve got a lid on your grill, you can close it while they cook. After about 10 minutes, turn them over and cook an additional 5-10 minutes until just cooked through…

IMG_7989

 

…remove from the grill and sprinkle with a little garlic salt, fresh ground black pepper and grated parmesan cheese and you’re ready to eat!

grilled zucchini with Parmesan cheese

I don’t think it can get any easier than that – you could mix it up by trying different spices to sprinkle on like a little cayenne or maybe some Italian seasoning, or try topping with a little fresh goat cheese and chopped basil -YUM. Let me know what your personal favorite change-ups to this are – I always love hearing from you!

Cook on and stay tuned – lots of delicious fall cooking ideas coming up and some blue ribbon winning recipes from the 2014 Washington State Fair!

 

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