grilled zucchini

Most of my grilled vegetable posts have been recipes made with a variety of mixed vegetables.  And, when I usually grill zucchini, I have sliced the vegetable into circles to accompany the other vegetables in the dish–following the rule that equal sized ingredients cook evenly.

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Recently, I have been grilling strips of zucchini with great success.  I would have to say that the most difficult part of this recipe comes when slicing the zucchini into even portions.  Using a mandoline cutting tool is the best method, though ribbons of zucchini would burn on the grill.  It is important to have just the right strip size of the zucchini, about 1/4 inch thick.

This past week, I seasoned the zucchini with olive oil, dill weed, salt, pepper, parsley flakes and a mixed herb blend.  I prepare the zucchini in a bowl and then add to the grill already seasoned.

This is a perfect quick side dish to accompany any barbecue dinner.

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One Comment Add yours

  1. the perfect summer meal, barbecue chicken and grilled zucchini. looks delicious.

    Like

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