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Grilled zucchini with garlic and olive oil

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Ingredients for 4 servings:

  • 2 m.-large zucchini
  • 3 garlic cloves
  • 5 tbsp olive oil
  • n. B. herbal salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Wash the zucchini and trim off the stem ends. Cut the zucchini lengthwise into 0.5 cm thick slices and arrange them in a sealable bowl (preferably a shallow lunch box), sprinkling a little herb salt over each layer. Peel the garlic, slice it thinly, and add it to the zucchini. Add the olive oil, close the bowl, and shake well. Let it sit for at least 1 hour. Then remove the zucchini with tongs (without the garlic) and brown them on both sides on the grill or in a pan. We always serve this as a side dish with barbecues. It’s also great prepared and served cold as an antipasti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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