HOW TO GRILL ZUCCHINI

INSTRUCTIONS

1. Cut zucchini into slices, making sure the slices are the same thickness. I like to use a mandoline slicer to slice the zucchini in evenly-thick slices on the diagonal so there is more surface area to touch the grill.
2. Combine salad dressing with garlic powder and dried herbs of your choice, if using. (I like this both with and without the extra flavorings. This is one place where fresh herbs are not better.)
3. Put zucchini slices into Ziploc bag, pour in marinade and let zucchini marinate in the fridge 4 hours or longer, even as long as all day if desired.
4. When you’re ready to cook, drain zucchini into a colander placed in the sink. (Use a bowl to catch the marinade so it doesn’t go down the drain and discard marinade.)
5. To cook zucchini, preheat grill to medium-high. (You can only hold your hand there for 3-4 seconds.) You can spray the grill with non-stick spray if desired, but the marinade has plenty of oil so you may not need it.
6. Place zucchini on grill diagonally to the grill grates, keeping a spray bottle handy for taming any flames that shoot up from the oil in the marinade.
7. After 3 or 4 minutes, check for grill marks, and when you see them rotate zucchini going the opposite direction. Cook 3 or 4 more minutes after you’ve rotated.
8. Turn zucchini to second side and cook a few minutes more, or until zucchini is starting to soften, with the outside slightly charred and browned.
9. Season with salt and fresh ground black pepper and serve hot.