Weekend Cooking: Zucchini Overload
August 8th was national zucchini day, also known as Sneak Some Zucchini onto Your Neighbor’s Porch Day. Gardeners will understand this all too well! August is the time of year when we have zucchini overload. I only have a couple of plants this year and I still have more than enough for me and can give some away.
I’ve been grilling, frying, and cooking zucchini for a few weeks now. Even my parrots are eating zucchini. I have a zucchini recipes for bread, muffins, fritters, I grill them, steam them, fry them, fry the flowers, add and them to other dishes that call for vegetables.
Right about now I’m getting a little tired of them. But maybe you are not! So today I offer my simple, easy recipe for grilled zucchini.
Grilled Zucchini
Ingredients
• Young Zucchinis (about 6 to 7 inches or 15-18 cm long)
• Extra Virgin Olive Oil
• Garlic Pepper Seasoning
Preparation
Cut zucchini lengthwise into slices about ¼ inch thick (½ cm).
Brush olive oil on both sides and season with garlic pepper.
Let sit for a few minutes.
Grill on medium-high heat turning after 3 minutes. Grill other side for another 2 to 3 minutes.
A Meal or a Side Dish
Grilled zucchini make a perfect side dish, or add some couscous or rice, maybe a few other grilled veggies, and you have a tasty vegetarian meal.
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Under My Apple Tree 
We’re having zucchini and yellow squash for dinner tonight, straight from the garden. Usually I just do a simple sauté, but I’ll definitely be trying out your recipe. Sounds delicious!
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It really is a wonderful vegetable. I used to shred it and freeze in ziplok bags for winter baking. Love zucchini bread 🙂
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I loved grilled zucchini too. I’ve been making zucchini noodles with my spiralizer this summer. It’s an easy way to use up all that squash!
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