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Ready for the grill.

Ready for the grill.

In three years, we’ve gotten maybe three squash from our plants. Mostly because the squash vine borer destroyed it before it produced fruit, other times it was lack of pollination.

So when our first zucchini was ready to pick this year, we were thrilled. We went away for the weekend, and it went from almost ready to a monster in two days.

We just sliced it up and threw it on the grill for a quick, delicious side.

Here’s the recipe:

  • Slice the zucchini into rounds, about a half-inch or so thick. Brush each side with (or toss in) olive oil and sprinkle with salt and pepper. I also sliced half an onion to go with it.
  • Put it on a grill pan (ours has slots in it) and cook for about three or four minutes per side, more if you like it softer. Once it was done, I grated some fresh parmesan cheese on top.

It was delicious and we will keep this recipe on hand for the future.

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