When the garden overfloweth, it’s time to heat up the grilleth for a turneth on the coals-eth and a dish of Grilled Zucchini.
Zucchini are the David Copperfields of the vegetable kingdom.
One minute you’re grazing your garden for something to pluck for dinner only to gaze upon 3-inch still-room-to-grow zucchini when BOOM! With a slight of mother nature’s hand that cute little mini squash has suddenly turned into a 4-pound gargantuan with enough flesh for 324 loaves of zucchini bread or 41 stuffed zucchini boats.
That’s veggie magic folks.
Or it’s just one snack for a dog with a penchant for poaching whatever is closest to the edge of the kitchen counter.
It can really go either way. At least Chewy makes healthy choices when he counter surfs.
This year while my garden is biting the big one and has apparently put it’s hypothetical green thumb back in its pocket, I’ve had to resort to visiting my friendly neighbor’s garden for harvest where a plethora of cucumber, tomatoes and even an artichoke grow.
But the dominatrix of the garden is the zucchini. Did you know the best way to plant cucumbers is three plants grouped as one? Well, my friend Sherrie heeded that same advice for her zucchini plant and SHAZAM! That plant found it’s steroid brethren and is producing enough offspring for my nice friend to be more than willing to share.
And now I’m sharing with you, in more ways than one.
First off, is my go-to Grilled Zucchini recipe, a standard at Casa del Larsen and a dish I can eat for breakfast (with eggs), lunch (with pasta or as the base of a sandwich on sliced sourdough that makes me beyond happy) or dinner (as a side to pretty much anything that’s put into my mouth.)
- 2 large or 4 medium zucchini
- Extra virgin olive oil
- 1 ½ teaspoons oregano
- kosher salt and freshly ground black pepper
- Juice of ½ lemon plus lemon zest
- 3 ounces goat cheese
- ¼ cup toasted pine nuts
- ⅛ cup parsley leaves
- Prepare a grill on high heat. Slice zucchini into thin strips lengthwise. Place in a shallow dish and coat with olive oil then sprinkle with oregano, kosher salt and black pepper on both sides. Allow to sit for about 10 minutes or until grill is hot.
- Grill zucchini for 2-3 minutes on each side, or until zucchini softens and grill marks appear. Remove to a platter, dress with a drizzle of more olive oil and a generous squeeze of lemon juice then top with goat cheese, pine nuts, lemon zest and parsley leaves and serve warm or at room temperature.
Who can say “no” to pinenuts and goat cheese? Together. I am certainly not strong enough.
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