Grilled Zucchini
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.