Why Grilled Zucchini?
Zucchini is the one vegetable that I hated as a child. The only way I can remember being given them, was boiled in unsalted water- making them watery flavourless mush.
However, if prepared correctly zucchini are delicious.
For me, the best way to cook them is on a dry, very hot grill pan until they are tender and have thin black char marks. It is only after they are cooked they I ever season them.
The trick to this, is that if they are cooked on a dry heat with no oil or seasoning the zucchini slightly dehydrate making them perfect to suck up any flavours, such as lemon juice, chilli, garlic and herbs.
This recipe is simple and a long time favourite. I cook these zucchinis to add to salads, pasta, in sandwiches or eaten as part of an antipasto.
They can last in the fridge for up to 2 weeks making them a great addition to nearly every meal.
500g or 6 small zucchini, sliced lengthwise
2 garlic glove, minced
1 lemons, juiced
3 tablespoons extra virgin olive oil
1 teaspoon dried chilli flakes
3/4 cup roughly chopped mint leaves
3/4 cup torn basil leaves
Place a dry griddle pan on a medium heat. In the meantime in a bowl whisk together the lemon juice, garlic, chilli, olive oil and plenty of salt and pepper.
When the griddle is slightly smoky, turn the heat to high and lay down the zucchini slices. Continue to cook on each side for 2 minutes or until black char lines appear.
Once cooked on both sides add the hot zucchini to the dressing and toss to coat. When all zucchini are cooked and in the dressing leave them to marinate and cool. Once cool add the fresh herbs and serve.
Serves 4 as an accompaniment to grilled meat or fish