As we head further into Zucchini season, we’re going to have to come up with many more fresh angles on how to cook this soon to be ubiquitous vegetable. My beautiful and talented wife came up with this great and easy way of making this super convenient and healthy ingredient far more kid and adult friendly. As they often do, garlic and balsamic bring a complex sweetness to this dish. The other trick is moderate heat on the grill (again, this is my wife’s trick. Me? I usually blast it). Too hot and they’ll scorch. Just right and they soften and sweeten, yet still get a nice toasty-tasty char. We eat these straight, toss them with pasta, top pizzas with them, and put them on panini. My kids (okay, one kid. namely Violet) love these. (Desmond took them off his plate on sight and set them down on the table so they wouldn’t sully the rest of his meal)
6 or so zucchini sliced lengthwise
a tablespoon or so of olive oil
a couple tablespoons balsamic
a couple cloves garlic, chopped
salt
pepper
toss it all up and grill over gentle medium heat, about 8 minutes a side. You want them tender and a bit charred.
—Hugh
These sound really good. I do something like this for barbques because I don’t eat meat. i cut a zuchinni length wise into quarters marinate and grill. Then i stuff them into hot dog buns, its a great vegan dog!
Yum, sounds good! But we’re first planting our summer veggies here in Chicago.
What is the recommended thickness of the slices?
After grilling my zuchinni – I toss with olive oil, lemon juice, fresh mint, and brined black olives or kalamatas. My kids love it!