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.
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.