Summer gardens bring an abundance of zucchini, and one of the most delicious ways to enjoy zucchini is to grill them. You can grill them plain, with just oil and some sea salt, or you can dress them up with Italian dressing. Zucchini can also be stuffed with a variety of stuffings or sliced with onions and grilled in foil.
Instructions
1. Select and wash zucchini. Set it on paper towels to dry. Zucchini that will be grilled directly on the grill is best when uniform in diameter. Zucchini that is larger in one end than the other is best when cut up and grilled in foil.
2. Remove both ends of the zucchini by slicing off the stem and the bottom with a sharp knife. Cut the zucchini in half lengthwise or if the zucchini has a large diameter (more than one inch), slice the zucchini into rounded pieces 1/2 to 5/8 inches thick.
3. Brush the zucchini using a basting brush with a mixture of olive oil, crushed garlic and sea salt. Alternately, you can marinate the zucchini for up to four hours in Italian salad dressing.
4. Set your grill to medium high heat. The grill is ready when you can hold your hand over the grill for no more than three to four seconds. Spray the grates with oil.
5. Place the zucchini on the grill. Check for grill marks by lifting the zucchini with tongs after four minutes. Turn the zucchini a quarter turn and grill for three more minutes. Turn the zucchini over and repeat this cooking process on the other side.
6. Remove the zucchini from the grill when the outside is slightly charred and the zucchini has softened yet keeps its shape. Zucchini is overdone if it falls apart or has become completely softened. Adjust seasoning by adding more salt and pepper if needed. Serve hot.
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