Grilled Zucchini with Yummy Lemon Salt
The mixture of salt and lemon zest on grilled zucchini is a game changer! It’s so bright and fresh. Dovetailing Tip: While preparing the zucchini for todays meal shred one med zucchini for Chocolate Zucchini Cake, day 3, and thinly slice 2 more zucchinis for Zucchini Ribbon Pasta, day 5.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 60
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 60
6 medium zucchini
1/4 cup olive oil
kosher salt and freshly ground pepper
grated zest of 3 lemon (about 3 tablespoons), plus juice of 2 lemons
Directions:
Lop off the tops and bottoms of the zucchini and quarter them lengthwise. Place in a very large resealable plastic bag (or two regular-size bags). Drizzle in the olive oil, then add 1 teaspoon salt,1 teaspoon pepper, 1 tablespoon lemon zest and the lemon juice. Seal the bag and smoosh everything around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
Preheat a grill to medium. Grill the zucchini, turning, until nice and tender, being careful not to burn it, 12 to 15 minutes. Remove the zucchini to a plate as it gets done.
Pile up the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon salt on top. Use a knife to chop the salt and zest together until it becomes lemon salt. Add more salt if it needs it. Sprinkle the lemon salt over the grilled zucchini.
Source: foodnetwork.com
Preheat a grill to medium. Grill the zucchini, turning, until nice and tender, being careful not to burn it, 12 to 15 minutes. Remove the zucchini to a plate as it gets done.
Pile up the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon salt on top. Use a knife to chop the salt and zest together until it becomes lemon salt. Add more salt if it needs it. Sprinkle the lemon salt over the grilled zucchini.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
