Grilled Marinated Zucchini

Grilled Marinated Zucchini

During the Summer months this is one of my favorite ways to prepare zucchini or eggplant because once you throw this together they marinade quite quickly and are great for meal prep or quick snacks.   With the intense heat of the Summer I find myself snacking often or putting quick dishes together that require minimal prep in the moment.  

This isn’t exactly a recipe but more so a method that can be adapted to however many zucchini you have.  I prefer to use a mandoline to get them thinly and evenly sliced, but you can definitely use your knife to slice the zucchini as thin as possible.

These zucchini are perfect on a crostone, in salads, wraps or as a side for any protein dish.  I’m always amazed at how quickly the zucchini absorbs the marinade and is bursting with flavor!

Grilled Marinated Zucchini

Ingredients:

Zucchini

A handful of mint, chopped

A handful of parsley, chopped

Dried oregano

One garlic clove

Salt & pepper to taste

EVOO

A lemon wedge

Fresh chili, chopped (optional)

Method:

Thinly slice the zucchini on a mandoline or alternatively you can use a knife to thinly slice the zucchini as evenly as possible.

I live in a tiny apartment and using a stovetop cast iron grill I begin heating after the zucchini is sliced.  If you’re lucky enough to have an outdoor grill, follow your usual directions for getting the grill heated.

Drizzle some EVOO on the zucchini to just give it a nice coating so they don’t stick to the grill.  Carefully grill the zucchini for a few minutes on each side.  They should barely have grill marks, cook quickly and still have a crisp to them.  They shouldn’t be mushy at all.  

Place all the grilled zucchini in a bowl.  Add another drizzle of EVOO to coat all the zucchini, the chopped fresh mint, the chopped parsley, a pinch of dried organo, crushed or grated garlic with a microplane, salt and pepper to taste and stir to combine so that all the flavors meld together.  Add a squeeze of that lemon wedge, and the chili if using.  Let this sit for at least 15 minutes and you’re ready to add this to your snack plate, antipasto, or any salad or wrap.