Admin Posted July 18, 2022 Report Share Posted July 18, 2022 I have gone absolutely wild using my grill this season. I have already used it more this summer than I have in the past three years. I know nothing about grilling, but I am learning fast with various forms of experimentation. Week before last I grilled cauliflower steaks. This week I’m grilling zucchini. There is absolutely nothing to this, and I find that thicker slices keep the zucchini from going limp as it often does on the grill if the slices are too thin. Make dinner easy on yourself by doing as much as you possibly can outdoors. Keep that kitchen cool!Grilled Zucchini1 to 2 Melissa’s organic zucchini, sliced diagonally ½” thick¼ c. your favorite Italian salad dressing½ t. dried parsley½ t. dried basilFew gratings freshly ground black pepperGarlic saltSlice zucchini and allow to drain on a paper towel-lined plate for 15 to 30 minutes while you are preparing the grill. In a medium to large bowl, whisk together Italian dressing, parsley, basil, and pepper. Place drained zucchini into the dressing tossing to coat. Place it on the grill at medium/high heat and close the cover. Grill for 2 to 3 minutes per side. Remove to a plate and sprinkle with garlic salt. Serve immediately. View the full article Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.