4 medium zucchini, quartered lengthwise
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
oil-soaked paper towels for grill grate (I use regular vegetable oil)
Parmesan cheese for serving

1. Scrape any debris off your grill grate and heat it on high until it's super hot, 450-500 deg.

2. While the grill is heating, combine the zucchini, olive oil, salt, and pepper in a zip-top bag, seal (leave the air in the bag), and gently turn and shake to evenly coat the zucchini.

3. Using long tongs, wipe the hot grill grate with the oil-soaked paper towels. Use the tongs to immediately place the zucchini cross-wise to the grate bars on the grill. Grill for about 3 minutes on the first side, or until you have some nice char marks. Turn the zucchini over and grill another 3 minutes.

4. Serve with Parmesan cheese, if desired.

Note: Left-over zucchini is delicious mixed in with salads or in chicken wraps.
 
 
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