Grilled Zucchini

By Tod Dimmick, cookbook author and editor of www.tastingtimes.com

In some neighborhoods, this is the season when zucchini arrives faster than traffic on the Mass Pike during rush hour. Some people resort to leaving zucchini “gifts” in the back of unlocked cars and stuffed in mailboxes. But all that is needed is a little creativity. Here’s one somewhat approach. Grill these babies alongside those burgers.

Note: If you have time, marinate your zucchini an hour or more in advance for added flavor. Other summer squashes are also delicious with this method.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4-6

3 TB olive oil
3 TB balsamic vinegar
1 TB minced garlic
2 – 3 medium –sized zucchini (about 10” long)
1/2 tsp Italian seasoning
Salt and coarse black pepper

Preheat the grill (to “Medium” if it’s a gas grill). Mix the olive oil, balsamic vinegar, and garlic. Rinse the squash, cut off the ends, and cut into long flat slices about 1/2” thick. Arrange a layer of slices in a baking dish. Spoon the oil mixture over that layer, sprinkle with Italian seasoning, salt, pepper, and then top with another layer of squash, and dress those slices. Continue until the squash is all seasoned.

Arrange in a single layer on the grill and cook for 8-10 minutes, turning once and driz-zling with any remaining marinade. The Zucchini is done when it’s soft and a fork easily penetrates.

Grilled Zucchini is a beautiful thing on the summer dinner table.