Jun 22, 2012
Makes 4 servings
Why Florida? In 1990 there was a feature in Gourmet magazine about cooking dinner in Florida. Must have been about low-cal eating for the diet-conscious retiree. That’s all I remember, except for this incredibly simple and delicious grilled zucchini.
1 large clove garlic, minced and mashed to a paste with 1/2 tsp | 2 mL kosher salt
2 Tbsp | 25 mL fresh lemon juice
1 tsp | 5 mL white wine vinegar
1/4 cup | 50 mL vegetable oil
freshly ground black pepper
2 zucchini (each about 11/2 inches | 4 cm in diameter), scrubbed
Whisk together the garlic paste, lemon juice, vinegar, oil, and pepper. Pour the mixture into a large baking dish. Halve the zucchini lengthwise and toss the pieces in the marinade, making sure they’re well-coated. Cover and refrigerate them overnight, turning the zucchini several times. Prepare your grill for medium heat. Grill the zucchini for 4–5 minutes, cut side down. Turn them, brush them with some marinade, and grill the other side for 4–5 more minutes, or until they’re just tender. Transfer them to a cutting board, slice them diagonally, and serve. This is a perfect dish to make while a large cut of meat is off the grill and resting.