Ingredients
2 medium zucchini, sliced into thick strips
1 tbsp. extra-virgin olive oil
1/2 tsp. lemon zest
1/4 tsp. crushed red pepper flakes, plus more for garnish
Kosher salt
Freshly ground black pepper
4 basil leaves, torn into medium pieces
Preparation
Step 1Preheat grill on medium-high. In a large bowl, toss zucchini with oil, lemon zest, and red pepper flakes. Season with salt and pepper.Step 2Once grill is hot, carefully use tongs to rub an oiled paper towel over grates.Step 3Using tongs, place zucchini on grill. Cover and cook, 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more.Step 4When zucchini is tender, remove from heat and garnish with basil and more red pepper flakes.
Go For Smaller Zucchinis The smaller the zucchinis, the smaller the seeds. Big seeds are less than desirable, so try to pick smaller zucchinis when you can. If they’re especially small, you can halve them lengthwise. Easy prep, short cook time, and especially flavorful. Major win! Keep The Slices Thick Zucchini gets very tender once cooked, so for easy flipping and to avoid overcooking, we prefer zucchini sliced at least 1/2" thick. A medium zucchini is usually good for 4 to 5 slices. Go Crazy On The Seasonings Grilled zucchini is a blank canvas—you don’t have to stop at salt and pepper! We’re keeping it simple with some crushed red chili flakes and lemon zest, but don’t be afraid to get wild with your favorite flavors. Add some crunch with toasted nuts or seeds, load them up with chopped or torn herbs, or add some pops of bright flavor with capers or citrus juice. The more, the merrier! You can also serve it up with a drizzle of dressing, like our homemade ranch or green creamy dressing. Serve It ASAP Zucchini tends to get a little mushy as it sits. If you’re preparing a big meal on the grill, save the zucchini for last. (Perhaps while your grilled steak is resting.) As soon as it’s off the grill, season and serve! Made it? Let us know how it went in the comment section below!
