Grilled Zucchini

There are really only a couple steps. First, mix up the simple marinade (see below for optional flavors.) Then, cut the zucchini. Your first instinct might be to cut thick slices of the zucchini. I’ve tried this, and don’t care for the texture this yields. When grilled, zucchini slices tend to get to soft and “floppy.”

I prefer to cut lengthwise into quarters. Cutting in quarters seems to give more structure to a spear, mainly due to the skin. For a smaller zucchini, cutting in half will suffice.

Pour the marinade over the zucchini and let it sit to absorb the flavors. I recommend at least 30 minutes marinating time, but a couple of hours works, too. Very handy when you’re preparing in advance.

Then, place the zucchini on a preheated grill. Use medium to high heat to crisp up the edges. Each “side” will need about 4-5 minutes. Note: Be sure to monitor this. Every grill has areas that are a little hotter than others, so you might end up moving the pieces around to control the cooking time. You also might have to turn some pieces faster than others.

That’s it! You’re done.

Remove from heat and serve! Have it with your pork tenderloin or Chinese chicken skewers.

I keep it basic with just olive oil and garlic, but you can certainly add more spices to change up the taste. Here are a few ideas:

Zucchini is full of vitamins and minerals including folate, riboflavin, manganese and Vitamin C. Low in calories and high in fiber, zucchini seems to work with pretty much any diet!

Is Zucchini a vegetable or a fruit? The answer is: Yes. First, Zucchini is a type of squash and in a culinary context, it’s treated as a vegetable. However, botanically speaking, zucchinis are fruit, a type of botanical berry that comes from the zucchini flower. ( Wikipedia)

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