It's zucchini season! We've been getting zucchini in our produce box for the past several weeks. At the farmers' market, tables have been piled high with wonderful varieties of summer squash. Tempting as they've been, I've had to refrain from buying squash at the market because for some reason - fans that we are - we haven't managed to use the few in our produce box before the next delivery rolled around and we got more.
Several days ago, determined to use the zucchini we had before it was too late and with no particular dish in mind, I simply sliced them and threw them on the grill pan. I don't know why I didn't do this sooner. I could eat grilled zucchini every night! In fact, I can't think of a better way to eat zucchini than grilled. I'm looking forward to Saturday, when hopefully the farmers' market will be well-stocked with summer squash and I'll finally have an excuse to buy some.
2 medium zucchini, washed and ends removed
1 tablespoon olive oil
freshly ground black pepper
Preheat grill pan (or grill) over medium heat. Slice zucchini lengthwise about 1/8-inch thick. (You may slice them thinner, but they will cook much more quickly and may not hold up well enough to be cooked on the grate of an actual grill.)
In a large bowl, toss the sliced zucchini with olive oil, a few pinches of salt, and several grinds of pepper. Grill over medium heat for about 4-5 minutes per side(until well marked and tender, but not mushy).
Try them as a side, on panini or pizza, or in a salad.
Here, the zucchini are served in a salad with romaine, leftover Caesar dressing, chicken, tomatoes, and Parmesan.