Whether or not you have a plethora of zucchini growing in your garden, grilling it is one of the tastiest ways to eat zucchini. One thing I love about cooking and eating vegetables is making them different ways – raw, roasted, grilled, sautéed, or steamed (which I rarely do). One vegetable two or three different ways feels like two or three vegetables instead of the same boring one. Pretty cool, huh?
Grilling is a true summer treat even though plenty of people do it year round. Our grill sits on our deck which is enveloped by just enough trees to give us privacy but still let the sunshine in. I love the light at the end of the day between four and eight o’clock. It’s a relaxing peaceful light. Grilling dinner is a great excuse to be outside and bask in that light while being serenaded by birds, all making the chore of cooking hardly a chore at all.
To keep the zucchini from falling between the slats of the grill, I slice it length wise like the shape of a fish fillet. There’s no need to marinade the zucchini ahead of time. It can be sliced and ready to go in minutes.
One tendency with vegetables is to cook them too long as if we are worried about killing something in the vegetable as we do with meat. When it comes to vegetables, my rule of thumb is don’t overcook unless you like the resulting mushy texture. I like to cook them for less time then longer if need be. You can never undercook a vegetable, but you can easily over cook it. Grilled zucchini tastes great with some pesto drizzled over top or simply some slivered fresh basil with a little extra olive oil. What’s your favorite way to eat zucchini?
Easy Grilled Zucchini
2 large zucchini – green or yellow
2 tablespoons olive oil
1 teaspoon herbs de provence or italian seasoning
1 clove garlic minced
Coarse sea salt
Heat grill to 400 degrees. Cut ends off zucchini and slice lengthwise into strips about 1/4 inch thick. Place on a platter, plate or in a ziploc bag. Pour oil over zucchini and sprinkle with herbs, salt and pepper. Cook for 3-5 minutes on each side until tender with prominent grill marks on each side. Garnish with fresh slivered basil or pesto.