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.

Recipe and image courtesy of Fine Cooking

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