Summer means it’s time for bumper crops of seasonal
vegetables – zucchini, tomatoes, you name it!
vegetables – zucchini, tomatoes, you name it!
Here’s a quick and tasty recipe to help use an overflow of
zucchini. This recipe can be made on an outdoor grill, indoor panini-style grill, a stove top grill pan, or broiled in the oven. The cooking
method is entirely up to you.
This is an excellent accompaniment for grilled meat, poultry or fish. Add a salad and pilaf to round-out the meal!
zucchini. This recipe can be made on an outdoor grill, indoor panini-style grill, a stove top grill pan, or broiled in the oven. The cooking
method is entirely up to you.
This is an excellent accompaniment for grilled meat, poultry or fish. Add a salad and pilaf to round-out the meal!
 |
| Grilled zucchini with za’atar, ready to serve |
Grilled Zucchini with Za’atar
Serves 4
Ingredients:
2 to 3 medium-sized zucchini, washed and cut on a diagonal about ½ inch thick
2 to 4 Tbsp. za’atar, or to taste (Note: Za’atar can be purchased in Middle Eastern stores – or homemade)
2 or 3 tablespoons olive oil,
Salt and pepper, to taste
Garnish options:
chopped parsley, crumbled Feta, diced tomatoes
chopped parsley, crumbled Feta, diced tomatoes
Directions:
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| Diagonally cut zucchini |
1. Place cut zucchini in a large bowl, coat evenly with
olive oil, za’atar, salt and pepper to taste.
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| Zucchini coated with olive oil, za’atar, salt and pepper |
2. Select your method of cooking. Grill/cook/broil for about 6 to 8 minutes in all, turning halfway through, or until zucchini is browned and tender.
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| Zucchini cooking in a stove-top grill pan |
NOTE: If grilling outdoors, cook
on medium-low heat. If cooking in a stovetop grill pan, use medium heat. If
using a panini-style grill, there’s no need to turn the zucchini, as it cooks
the food on both sides at once!
Garnish as desired.
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