I love zucchini. It may very well be my favorite vegetable. I’ve had it tons of ways and have yet to try a prep style I haven’t loved. Some are a little more work than others, though. Stuffed Zucchini and Zucchini Noodles (aka Zoodles) are fab, but I don’t always (usually) have the kind of time (or desire) to make them. So with our garden starting to produce some produce, I started searching for ideas to make zucchini in a way that’s fast but still firm and flavorful. Here is the result of that research – hands down the easiest way we’ve found to cook zucchini.
WHAT YOU NEED
- Olive Oil
- Sea Salt
WHAT YOU DO
- Clean… and pat dry.
- Cut… trim ends, and cut length-wise (plus cut particularly long pieces into smaller portions if desired).
- Coat… in olive oil either by drizzling, tossing, spraying, or a combination of these methods (I spray so I don’t have to deal with the mess of a bunch of oil all over my hands.)
- Sprinkle… with sea salt (as little or as much as you’d like, but I tend to use it sparingly myself).
- Grill… on high until tender, flipping once midway (it usually takes about 6 minutes total, though larger zucs may need a bit more time.)
That’s it! If you’re not a huge zucchini lover, you could try adding more seasoning (hello, garlic!) or even serving it with a dressing or dipping sauce. I just had last night’s leftovers with a side of ranch and can honestly say this will totally satisfy my fried zucchini cravings (I’m looking at you, Maggiano’s!) without the hassle, expense, carbs, and calories!