Can You Love a Vegetable? YES!
I Think I Love You.
OK, I know that sounds weird, but hear me out.
Zucchini is high in anti-oxidants and vitamin C. It’s anti-inflammatory properties can help improve heart health. It’s a good source of potassium and energizing B vitamins. Plus, it’s low in calories and carbohydrates. In case you aren’t impressed yet, add to it that you can magically turn zucchini into spaghetti noodles (elevatespc.com blog, July 30, 2018) or slice it up, brush it with a marinade and toss the slices on the grill - that‘s todays recipe.
Are you with me?
NOW do you understand why I love it?
Fun zucch facts – in Europe the zucchini is called a courgette, and has been around for 10,000 years. It’s considered a summer squash. According to the Guinness Book of World Records, the heaviest zucchini weighed in at 64 lbs, 8 oz (think small human) in 1990 and was grown by a gentleman in the UK.
This recipe is simple and quick. With about 10 minutes of prep time, and 7 to 10 minutes of cooking time, you can have it on the table in under 30 minutes. Plus, although this particular recipe makes 4 servings, you can easily double it for a bigger crowd or to have leftovers for tomorrow.
Here’s the recipe –
For the marinade-
1 TBLSP balsamic vinegar
2 TBLSP extra-virgin olive oil
1 TBLSP freshly squeezed lemon juice
Zest of 1 lemon
2 cloves of garlic, minced
½ tsp sea salt
Pinch of red pepper flakes
½ tsp dried oregano
For the Zucchini-
3 zucchini - cut each one lengthwise into 4 planks of roughly equal thickness
2 TBLSP chopped fresh basil (for garnish)
• Pre-heat a grill to medium-low and lightly oil the grate.
• In a small bowl, combine the marinade ingredients.
• Brush both sides of the zucchini with the marinade.
• Cook the zucchini on one side for 3 to 4 minutes, or until lightly browned.
Turn and cook for 3 minutes more.
• Transfer to a platter and drizzle with the remainder of the marinade.
• Garnish with the chopped basil and serve.
Fire up the grill and give this amazing vegetable a try. (In advance,”you’re welcome!)
A special thanks to Experience Life magazine (July/August 2018) for this recipe.