This is my Meze #2 to add to the list of
Meze dishes I'm doing for the blog. Since it's Wednesday Humpday, the day I post something simple and celebratory - HERE YA GO! Yes, I consider this celebratory; this method makes me want to cook zucchini and (for me) THAT'S A CELEBRATION!
I wasn't a big zucchini fan until I learned this super simple thin-sliced and grilled method. The result is fresh, flavorful, and NOT soft-slimy (what I generally don't like about Zucchini).
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| Sliced Zucchini |
To see this step-by-step process JUMP...
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| Slicing Zucchini on a Mandoline |
I have my beloved mandoline and I use it all the time. Just remember to keep your fingers away from the blade. They come with a guide that works great for round objects, but for oblong, you just gotta BE CAREFUL!!!
Once the zucchini is sliced all you have to do is simply brush a bit of olive oil on each side...
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| Brushing with Olive Oil |
I always start with one layer and sprinkle some salt and cracked pepper on the top side, then I add layers that allow the bottom side of the next layer to make contact with the top side of the lower layer and in the process collecting the oil and seasoning from the lower layer - PHEW, RUN ON SENTENCE but SUPER SIMPLE!
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| Almost done brushing with olive oil |
When ready I simply use some tongs and lay them out on a heated grill. Sear each side quickly with grill marks - literally maybe only a minute (or less) on each side, depending on the heat of your grill.
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| This slices of Zucchini GRILL FAST! |
When done grilling I pile them up on a plate and offer a wonderful and simple vegetable side-dish to the meal...
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| Zucchini ready to serve |
Normally I'd say embellish, but there's something so clean and simple about this!
Seriously, once you try this, you may never go back to cooking Zucchini any other way! I know I haven't!
