Zucchini is one of those fruits (yes fruits) that seems to just multiply in my garden.
Unlike tomatoes, you can’t just cut them up with some good olive oil and kosher salt and call it a thang.
They need a little love (but not too much).
I don’t really have time to make zucchini fritters, bread, or cookies. Plus, during the summer the only hot thing I want to be near is the grill. Agreed?
This is the way that I usually cook zucchini since it is the easiest and doesn’t require many ingredients. It would literally be the perfect side for anything, and easy to cook for a group especially if you already have the grill on.
(Or you could just wait until they get about 6 inches in diameter and carve them like pumpkins like we used to do when we lived on the commune.)
- 3-4 zucchinis (skinnier and less seeds are better), cut lengthwise
- 2-3 Tbsp olive oil
- zest and juice of one lemon
- 1 tsp oregano (fresh or dried)
- 1/2 tsp fresh thyme
- 1/4 tsp red pepper flakes
- 1/2 tsp fresh ground black pepper
- 1/2 tsp kosher salt
- 1/2 cup fresh grated parmesan
- In a shallow pan, whisk together olive oil and lemon juice. Add herbs and combine.
- Place zucchini in mixture cut side down.
- Let marinade for 20-30 mins.
- Heat grill to high heat about 400-500 degrees.
- Place zucchini on grill cut side down, cook with grill covered for 3-4 minutes depending on how thick your zucchini is.
- After 3-4 minutes, turn zucchini (there should be nice grill marks), and cook one minute on other side.
- Remove from grill and cover with grated parmesan cheese. Season with salt and pepper if necessary. Zucchini shouldn’t be too soft, but still have some bite to it. Enjoy immediately.