Tuesday, June 22, 2010

Grilled Zucchini.

So Zucchini is kind of this flavorless green veggie, right? Boring stuff. But much like tofu, it takes on the flavor of whatever you marinate it with or cook it with. So when I saw zucchini 3/$1.00 at a farmer’s market, I was like oh yeahhh.

zucchini (It doesn’t matter how much since you can grill in batches. I used two large zucchinis.)
your favorite Italian dressing, up to 1 small bottle
salt and pepper, to taste


1. Cut your zucchini into thick slices.

2. Marinate zucchini with Italian dressing(use it to your discretion, you want the zucchini to be covered but not necessarily saturated) in a bowl. Add fresh salt and pepper, but not too much. Cover and refrigerate for 30 minutes to 2 days.

Marinating for two days definitely gave the zucchini a very strong dressing flavor, sometimes too strong. One day is probably your best bet.

3. Before grilling, add a touch more salt and pepper. Cook on medium heat, turning the zucchini a quarter turn after two minutes, flipping after another two minutes, and quarter turning two minutes after that, until cooked. There should be grill marks on your zucchini before you turn it, because they indicate doneness(new word of the day) and awesomeness.

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