Lemony Grilled Zucchini
Is there anything more delightful than gorgeous grilled veggies during the summer?
Answer: no. There is nothing!
This recipe is living proof that sometimes seasonal and simple is the only way to go. We have seasonal zucchini sliced lengthwise for optimal charring on the grill or grill pan, if you prefer. The key to ensuring perfectly cooked yet not slimy or soggy zucchini in the slightest is actually tossing the zucchini straight on your heat source sans seasonings or oil.
Once the zucchini gets kissed with beautiful grill marks, I season them simply with good olive oil, lemon zest and juice, red pepper flakes for a hint of heat, salt, pepper and a sprinkling of fresh parsley for something fresh.
And that’s it, folks. Simple, straightforward and perfect in every way.
Lemony Grilled Zucchini
Ingredients
4 zucchini, sliced lengthwise in about 1/4 inch thick slices
2 tablespoons extra virgin olive oil
Zest and juice of one lemon
Kosher salt and pepper to taste
Good pinch of red pepper flakes (optional, yet highly recommended)
2 tablespoons fresh parsley, chopped
Directions
In a measuring cup or small bowl, whisk together olive oil, lemon zest and juice, and red pepper flakes. Season with salt and pepper and set aside. Heat a grill or grill pan over medium high heat. Cook zucchini for about 2 minutes a side until zucchini is tender and has nice grill marks.
Remove from grill and immediately top with lemon and olive oil mixture. Toss zucchini in dressing to ensure it’s evenly coated. Top with fresh parsley and serve warm.
