I used to not like zucchini. But the other night, I ate an entire zucchini and wanted more. With vegetables, it’s all about where you get them and how you cook them. Out-of-season and over-steamed, it’s easy to say “pass.” Farm fresh and on the grill? Yes please!
I haven’t been grilling as much as I’d like to this year, but the other night made up for it. In addition to some killer beef kebabs, we made what was hands down the best zucchini I’ve ever tasted. A recipe inspired by weeknight laziness, it was also the easiest to make. The zucchini itself is from my farm share, and was tasty enough to eat raw in a salad. But cooked over charcoal, it was charred, soft, sweet, and flavorful. If you have a charcoal grill, you must try cooking your summer squash this way! The same method can be used with a propane grill, but you will miss out on the distinct smokey flavor.
Grilled Zucchini Halves
makes 4 servings
• 4 small zucchini
• olive oil
1. Heat the charcoal grill to about 400˚F.
2. Cut off the tops of the zucchini and halve lengthwise.
3. Rub the zucchini halves with olive oil (top and bottom) and salt.
4. Place zucchini cut side down on grates.
5. Cook until zucchini begins to char, approximately 8 minutes (the actual time will depend on your grill and the size of the zucchini).
6. Flip the zucchini and continue to cook until soft, about another 7-8 minutes. Remove from the grill and eat warm.