Lisa's Grilled Zucchini
The extra-virgin olive oil from Countess Lisa-Contini Bonacossi's estate is a favorite of mine and an important element in Lisa 's great cooking. She has an easy going style, changing recipes according to what's in the garden and larder, and is hard to pin down about quantities. Lisa slices her zucchini with an electric meat slicer. I use the 3-mm. blade of my food processor to slice by hand, not with the machine.
Can be prepared in 45 minutes or less.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
Italian
Food Processor
Appetizer
Side
Vegetarian
Quick & Easy
Wheat/Gluten-Free
Backyard BBQ
Zucchini
Grill
Grill/Barbecue
Vegan
Pescatarian
Paleo
Dairy Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- freshly ground black pepper to taste
- fine sea salt to taste
- 4 medium zucchini (about 1 1/2 pounds total), trimmed
- 1 to 2 garlic cloves, minced
- 2 tablespoons chopped fresh flat-leafed parsley leaves
- 3 to 4 tablespoons extra-virgin olive oil
- Carbohydrate 5 g(2%)
- Fat 8 g(13%)
- Fiber 1 g(6%)
- Protein 2 g(3%)
- Saturated Fat 1 g(6%)
- Sodium 328 mg(14%)
- Calories 94
Preparation Slice zucchini lengthwise 1/8 inch thick with a mandoline or other hand-held slicing device. Heat a lightly oiled well seasoned cast-iron ridged grill pan over moderately high heat until hot and grill zucchini slices in batches until grill marks appear, 2 to 3 minutes on each side. Arrange zucchini slices as grilled in one layer on a platter and sprinkle with garlic and parsley. Season zucchini with salt and pepper and drizzle with oil.
