Since posting yesterday's picture to my FaceBook profile, I've received two requests for zucchini sharing and three recipes. I heart you internet!
For me, the easiest way to deal with zucchini is on the grill. It's low fuss and in summer I tend to be grilling a meat for dinner anyway. Grilling zucchini plain totally works, but sometimes I want a little something more to it, which is when I throw together this marinade. Bonus: it works for every other vegetable I've throw at it so far (asparagus, broccoli, green beans) plus also makes a darn good salad dressing.
What I Do:
extra virgin olive oil
white pepper (feel free to substitute black)
(sorry there aren't real amounts here, but I tend to eyeball based on what I'm using it for)
- preheat your grill*
- mix approx equal parts of the oil and vinegar
- add salt and pepper in equal amounts and roughly twice as much of the tarragon. mix.
- halve the zucchini length-wise and add to the mix
- shake or stir to coat as needed, and let sit for 15 minutes
Grilling time varies. I find a medium sized zucchini (2x9 inches) times out pretty well with pork chops (1 inch or so thick), but you know your grill better than I do. Speaking of which:
*Yes, I use a propane grill. If it makes you feel better, I'm ready to admit the superiority of charcoal. Gas is just more practical on a night-to-night basis.