The Zucchini Glut Continues…

These are zucchini, a French variety called Ronde de Nice. It’s my absolute favorite.

Oh, the glut of zucchini continues! I have one zucchini plant. As you can see from the photo, I pick them when they are pretty small. And still…there are way too many of them!!! Talk about prolific.

Inspired by this video by Jamie Oliver (filmed in less-than-ideal grilling weather), I switched up my usual zucchini grilling method. And, I have to say Jamie is right. Grill them dry, no oil at all, and they seem to take on more smokey, grilled notes. You dress them with oil after they are grilled, which gives you better options for oil. You can choose any number of delicious but fragile oils, such as walnut, hazelnut, almond, or fine extra virgin olive. As Jamie would say, “Brilliant!”

Grilled zucchini

There isn’t a recipe here. More a basic process:

  1. Slice the vegetables about ½” thick. Much thicker and they take too long to cook. Much thinner and they dry out.
  2. Grill over high heat with no oil until you get nice grill marks on both sides.
  3. Cut into bite-sized pieces.
  4. Dress with a tasty oil and season with salt and black pepper.
  5. Add other seasonings as desired. I tossed in some sliced grilled cherry peppers and some lemon thyme. Basil certainly is another great choice this time of year.
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Author: worldplatterblog

I blog about food, travel, and anything else tangentially related to food that piques my interest. I have a degree in Culinary Arts and in Operations Research (it's math). That means I'm pretty analytical and love science, but I also love art. Food is a strange place where science intersects art in continually changing ways. I love writing about all of it.

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