If you’re firing up the grill anyway, why not toss on a few thick slices of zucchini too? Grilled Zucchini is quick and easy and is a healthy summertime option when it is readily available. During the off season, Aldi’s is our favorite supermarket to buy zucchini. They carry it year round and it is always fresh. When zucchini is growing in season it tastes best from the local farm stand where they grow it right there. There are a variety of ways to slice it and for added interest, we like to change it up from time to time. It makes our children think they’re getting something different to eat.
salt and pepper
grill (gas or charcoal)
Preheat your gas grill on high. Make sure the grill has recently been cleaned with a grill brush. The grate of the grill should be well oiled so that the mushrooms will not stick to it. This can be done by dabbing the oil on a paper towel and rubbing the oil onto the grate using tongs. Caution should be used because the oil is flammable.
Rinse and pat the zucchini dry with a paper towel. Cut off both ends and throw them away. Cut the zucchini lengthwise into 1/4-inch-thick planks or slice them across in round slices. Put the zucchini pieces in a large bowl and toss them with the garlic and olive oil until covered, and sprinkle with salt and pepper. Grill the zucchini over direct heat until they’re well browned, 5 minutes per side.
Enjoy Grilled Zucchini!
You might also like to try pistachio crusted salmon.