Grilled Marinated Zucchini

Grilled Marinated Zucchini

Zucchini is one of my family’s favorite recipes.  We grill it, we add it to pasta but the best way to bring out the flavor and sweetness of zucchini is to grill then marinate it.  I’ve recently found a much easier way to grill thinly sliced vegetables like zucchini and eggplant – I use my panini grill.  I’ve turned this unitasker into a multitasker and it does a better job in half the time.

Ingredients

4 Lg Zucchini *

½ tsp Kosher Salt or ¼ tsp Table Salt

1 TBS Olive Oil

2 TBS Verde Marinade (see below)

Verde Marinade (Makes ½ C of marinade)

1 TBS fresh squeezed lemon juice

1 TBS white wine vinegar (do not substitute any other kind)

1 cloves of peeled and chopped garlic

1/2 tsp of oregano

1 TBS of grated aged Parmesan or Locatelli Romano cheese

1/4 C Extra Virgin Olive Oil (use the best you can afford)

1 TBS of fresh parsley or 1 tsp of dried parsley

Clean and trim off the ends of the zucchini. Cut them into 1/8 inch slices. I use a mandolin or you can use a food processor.

Place the zucchini in a large bowl with the salt and olive oil. Let marinate for 10 minutes.

While the zucchini are marinating heat your gas grill to medium or your Panini grill to high. While you are waiting for the grill to heat, make the marinate.

Place all of the marinate ingredients into a blender and blend on high until a thick emulsion forms.  The marinate will be thick and green from the parsley.

Grill the zucchini until they are tender and have good grill marks. Place the cooked zucchini in a bowl and toss with 2 tablespoons of the Verde Marinate. You will have marinade left over. Put it in a clean sealed vessel and store in the refrigerator.  It can also be used to marinate meat.  Store the marinated zucchini in the refrigerator for at least 2 hours or overnight. Serve at room temperature.

* You can substitute the thin Asian eggplants for the zucchini.

To print a copy of this recipe go to Grilled Marinated Zucchini