Fresh, seasonal, and crisp, this grilled zucchini recipe will be a summer staple for years to come. This recipe can be whipped up in less than 15 minutes, but make it a few hours ahead and let the zucchini marinate if you have the extra time! In a glass bowl whisk together four tablespoons of extra virgin olive oil with ¼ cup chopped shallots, two cloves of minced garlic, two tablespoons each of chopped fresh rosemary and parsley, a pinch of salt and a pinch of pepper. Cut a large squash into thick round slices and brush the slices with the herb sauce. Grill the zucchini until charred on both sides. Drizzle with more herb sauce before serving.
This site offers information designed for educational purposes only. The information on this Website is not intended to be comprehensive, nor does it constitute advice or our recommendation in any way. We attempt to ensure that the content is current and accurate but we do not guarantee its currency and accuracy. You should carry out your own research and/or seek your own advice before acting or relying on any of the information on this Website.