Homemade is Better—Grilled Zuchinni

I’m sure I’ve mentioned before that we, like many others, planted a garden this year.  Well, now in August, the garden is starting to give back.  We’ve had so many colossal zucchini’s, and my zucchini recipes are somewhat limited, so I guess we’re working on more recipes.  The only recipes in my repertoire are Ratatouille and zucchini noodles, where you slice the whole zucchini in half and then use a vegetable peeler to get thin strips.  I might need to make it for my kids; none of us have ever tried it.  Ratatouille, on the other hand, I’ve made half a dozen times; it’s so good!  In an attempt to just get more zucchini in our bodies, I decided to let the flavour of it shine!  One thing I will say about our zucchini is that we let it get too big.  The skin was thicker and woodier the bigger it got, so I’m starting to watch them for their size.  But now we have an abundance of this vegetable!

Zucchini, while not a superfood, is still good for you.  In 100gr of the stuff, you get 17 calories, almost 30% of your daily intake of vitamin A, plus iron, calcium, vitamin B-6, magnesium, and potassium.  It is considered part of the squash family, and, like its relatives, tastes great when cooked.  This recipe is simple, and while I used my grill for it, but your oven would also work.  You want high heat for a short period, so 450F in your oven, maybe 5 minutes.  There are two ways you make this recipe.  I’m going to give you the coin cut way, but you can also cut off the top and bottom ½ inch, then slice them into ¼” – ½” slices longways.

Let’s get to it, though!

Grilled Zucchini

Ingredients:

1 -2 zucchini – washed
½ cup olive oil
1 tbsp Kosher Salt

Directions:
  • After you’ve cleaned your zucchini, turn your grill on to high.
  • Slice the zucchini into ½” coins; if you want to be fancy, cut them on an angle.
  • Grab your pastry brush (if you have one, otherwise just use your hands) and coat both sides of the zucchini with the oil
  • Using only half the salt, season one side and take them to your grill.
  • Place the salted side on the grill, and salt the side showing. You could also do it all at the same time if you’re going to grill right away.
  • Grill for 3 minutes on the first side, then carefully turn over. They should be darker, and you should see some excellent grill marks.
  • Grill the other side for another 3 minutes. Check the largest one to see if it is slightly softer from its raw state.  You don’t want to overcook them, unless that how you prefer to eat your zucchini.
  • If the outside is a bit soft, remove them and enjoy with dinner!
  • Bon appetite!
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