RECIPE
Zucchini came to America by way of Italian immigrants, so in the U.S., the summer squash is known by its Italian name — literally "little squash". Known as courgette in England, Austrailia and New Zealand and koosa in Arabic, zucchini has a firm yet porous flesh that absorbs the flavors of this simple marinade and stands up to grilling. You can use any variety, yellow, light green or dark green.
Colorful Yellow Zucchini |
Grilled Zucchini Salad is low calorie, low carb and high flavor. This dish goes great with any grilled meat, atop spiced
lentils, or alongside a Moroccan couscous with tagine.
YOU'LL NEED...
3-4 lbs. thin young zucchini
olive oil
black pepper, salt
garlic powder
a white brine cheese, either feta or Turkish
beyaz peynir
(optional)
a cast iron grilling surface (indoors), or a barbecue grill (outdoors)
gallon size Ziploc sealable bag or large plastic food container
1. WASH zucchini, rubbing the skin to get rid of grit.
2. SLICE zucchini lengthwise into ½ inch wide slices. Leave on skin.
3. MIX salt, black pepper, garlic powder and a generous amount of olive oil in Ziploc or food
container.
4. ADD sliced zucchini to oil and spices.
5. SHAKE bag/container so zucchini is thoroughly coated in mixture. LET sit for 5-10 minutes, no
longer.
6. HEAT grill on medium heat until drops of water sizzle on it.
7. CAREFULLY place the zucchini on the grill surface and cook on each side. Zucchini will sizzle and
medium-brown lines will form on the flesh.
8. REMOVE each done slice into a serving bowl.
9. SERVE unadorned or with crumbled feta or
beyaz peynir.