grilled zucchini

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zucchini grilled vegetables

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This recipe is so easy it’s sort of embarrassing to call it a recipe, but since it’s how we eat 90% of our zucchini (yes, it’s that good), I figured I should put it in here! It’s great an as appetizer, in sandwiches, alongside soups, on toast, or for lunch alongside an avocado toast with balsamic vinaigrette and pickled red onions. See the suggestion below for the zucchini strips rolled around soft goat cheese.

several small or medium zucchinis (use more than you think you could possibly eat)
olive oil
sea salt or kosher salt

Heat a grill to very hot. Slice the zucchini lengthwise, into planks a little less than ¼” thick. Toss them with olive oil and salt. Turn the grill down to medium, and grill them about 3 minutes on each side, until they have grill marks and are nice and tender. Eat them right away or else eat them later at room temperature. Try not to eat them all right as they come off the grill, or the rest of your family will be annoyed.

You can also roll the hot zucchini slices around little gobs of soft goat cheese for fancy appetizers. Then you’ll really be in trouble if you eat them all by yourself!