Zucchini is one of our favorite summer vegetables. It can be used raw in a salad, stir fried, steamed, and grilled. One of my favorite dishes as a child was zucchini stuffed. Noni used to make it and I make it for special occasions. Noni spent a lot more time in the kitchen than today’s cooks, it’s not a quick and easy recipe. So, I’ve shared Chef-K’s quicker, easier Grilled Zucchini Recipe below.
In summer, I’m always looking for fast, easy recipes with little cleanup. So when I grill meat, I’ll slice zucchini length-wise drizzle with olive oil and place on the grill just at the end. I make plenty extra for the next day. Then, I can make a grilled zucchini sandwich with a little pesto and goat cheese. Yummy!
Super Tip: Grilled Zucchini is another example of a simple ingredient to prepare without a recipe. After you gain some experience with local and seasonal vegetables, cooking will become fast, easy and delicious. You will no longer depend on recipes.
– Laurie Zerga
Founder, Chef-K Inc.
Grilled Zucchini Recipe
Serves up to 4
This pesto is based on Laurie Zerga’s family recipe in the traditional Genoa style.
Ingredients
- 4 medium zucchini
- 1 Tbsp olive oil
- Salt and pepper to taste (start with 1/8 tsp of each)
Instructions
- Prepare a charcoal grill or turn grill to high
- Wash and dry the zucchini
- Cut off and discard the ends. Slice the zucchini length wise.
- brush grill with olive oil
- Place zucchini on the grill, flat side down and grill for 4-6 minutes on each side.
- Salt and pepper to taste and serve immediately.
Kitchen Tools
- Cutting board
- Knife
- Grill
Shopping List
Pantry
- 1 Tbsp olive oil
Salt and pepper to taste (start with 1/8 tsp of each)
Produce
- 4 medium zucchini
