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Grilled Zucchini

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Ingredients
  

  • 3 large zucchini, cut lengthwise into ½-inch planks
  • Extra-virgin olive oil, as needed
  • Coarse salt and freshly ground black pepper, to taste
  • 1 cup fresh ricotta, optional
  • Fresh basil leaves, or other tender herbs, such as dill, mint or oregano, chopped
  • Capers and lemon, for garnish, optional

Instructions
 

  • Prepare the grill for direct grilling and heat over high.
  • Working on a large baking sheet, brush the zucchini all over with oil and season generously with salt and pepper.
  • Once the grill is heated, add the zucchini to the grates in an even layer, leaving about 1-inch between to avoid crowding.
  • Cook, uncovered, until grill-marked and crisp-tender; 3 to 4 minutes per side which tenderizes the zucchini in just the amount of time it takes to develop grill marks.
  • In a small bowl, stir the ricotta, if using, with a couple tablespoons of water until extra creamy; season with salt and pepper.
  • Spread the ricotta mixture on a platter, then top with the grilled zucchini, piling it organically to gain some height.
  • Though you need no garnish, you can top with fresh herbs, capers, a flurry of lemon zest and a squeeze of lemon juice if you are feeling fancy.
  • Drizzle with olive oil and serve warm or at room temperature.

Notes

Try serving the grilled zucchini on a bed of spinach or rocket sprinkled with crumbled feta cheese; the saltiness is so good with the courgettes (as zucchini is know in England and France); drizzle with olive oil, grated zest of lemon and some toasted pine nuts; serve hot or cold.