Grilled Zucchini with Lemon-Balsamic Vinaigrette

Ingredients:

• 3 small or 2 medium zucchini (about 1 pound)


• Kosher salt


• 2 Tbsp plus 1 tsp J. Olive Co. Tuscan Herb olive oil


• 1 Tbsp J. Olive Co. Sicilian Lemon balsamic


• 1/2 tsp chopped fresh thyme


• 1/2 tsp finely grated lemon zest


• Freshly ground black pepper


• 3 Tbsp freshly grated Parmigiano Reggiano

Directions:

1. Wash the zucchini well to remove any grit and dry them with paper towels.


2. Trim off the ends and quarter the zucchini lengthwise.


3. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain.


4. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels.


5. Sprinkle with kosher salt (about 1/2 tsp per 1 lb of zucchini) and set aside for 10 min.


6. Blot the quarters dry with the paper towels.


7. Heat a gas grill to medium high or prepare a medium-hot charcoal fire. I


8. n a small bowl, whisk 2 Tbsp of oil, balsamic, thyme, lemon zest, 1/4 tsp. salt, and 1/8 tsp pepper.


9. Toss the zucchini with the remaining 1 tsp olive oil.


10. Set the zucchini cut side down on the grill and cook (if using a gas grill, keep the lid closed), flipping occasionally, until it browns and softens but doesn’t turn mushy, 6 to 8 min.


11. Cut the zucchini into 3-inch pieces and put in a medium bowl.


12. Whisk the vinaigrette again and drizzle over the zucchini.


13. Sprinkle on the Parmigiano, toss well, adjust the seasonings to taste, and serve immediately.