I absolutely love zucchini and believe that it should be eaten year round for no other reason than its YUMMY. I know, so sophisticated. I’m sure that later this year I will be writing more about how to preserve zuchinni so that you’re not having to buy them from the grocery store all year.
For today though, I am embracing the start of BBQ season with zucchini!
I love baked beans, corn, garlic breads, salads, basically all summer foods. Last year I even did a summer foods series that I am sure I will expand on this year. Maybe even with this post. So bummer alert, my husband hugely disappointed me by choosing to cook the steaks in cast iron instead of the grill. How am I kidding though, it was amazing. So I had to slightly change my places for this post today. All in all, this grilled zucchini turns out about the same weather its grilled or cooked in the oven.
Why doesn’t it matter how it is cooked?
Well that’s simple. The zucchini is wrapped in tin foil like those hobo meals that everyone loves! You just slice them up, cover in butter or olive oil and season to your taste. My favorite is with fresh garlic, roasting herbs (rosemary, sage, and thyme) with either Italian or Za’atar seasoning. When my husband made it this time, be added bacon and that was super yummy as well!
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