J – This could have been so easy … but, no.
This is a delicious, simple side dish, perfect for any grilling day. I have done it many times. What happened?! How did it get complicated? Was it the “baby” zucchini I so proudly brought from the farmer’s market? The new grill? The super-hot weather?
Likely, none of these.
Actually, I got caught up in the process of cooking, rather than paying attention to the outcome. We all do this. Right?
Instead of staying aware of the delicate, small zucchini and how overcooking was quite possible without attention, I let the veggies “take care of themselves.”
Result: Flavorful, but really mushy zucchini. Oops.
| Grilled Zucchini with Parmesan Reggiano |
- 5 small, young zucchini
- Generous drizzle of canola oil
- ¼ cup Parmesan Reggiano, grated finely
- Salt and pepper to taste
- Heat grill to medium high. Medium, direct heat for a charcoal grill will work best.
- Cut zucchini into ¼ inch slices, lengthwise
- Drizzle with oil. Add salt and pepper. Mix well.
- Place on grill, cut side down. Turn zucchini over when grill marks appear.
- Add parmesan to flat, front side and cover grill. Cook until cheese melts.
- Do not overcook. When done, remove and serve immediately.
- Enjoy!
Remember, squash has a bunch of water in it. It needs to be cooked quickly over high heat. When the grill marks show on one side, it is almost done. Turn it over and add the cheese immediately. Cover and melt the cheese for less than a minute.
This is a wonderful dish. Enjoy!