Grilled Zucchini with Garlic...

Zucchini are ubiquitous in the summer... In Ontario, it's prime season throughout the months of July to October. Such a versatile vegetable, they can be blanched, poached, roasted, grilled, stuffed, deep-fried, and even baked into bread and muffins. It is very common to batter and fry the flower blossoms that grow at the top of each vegetable in Italian and French cuisines. With zucchini, simple is best, like I found with this incredibly easy recipe with flavourful results!

Grilled Zucchini with Garlic
Makes 4 to 6 servings

3 medium zucchini
2 cloves garlic, minced
coarse salt and fresh ground pepper to taste
3 Tbsp. good extra virgin olive oil 

Beautiful green and yellow varieties of zucchini in Belleville's farmers market.

A wild fragrant garlic species grown in my parent's backyard.

Slice each zucchini with a mandolin into thin strips. Grill the zucchini until they are tender-crisp on both sides. Place in a bowl and add the garlic, seasoning and oil. Toss and serve.

This was an incredible side to serve with hamburgers to extend the flavours of summer!

Simply irresistible- the caramelized taste with aromatic garlic, slick fine olive oil and crunchy salt! TIP: Doing eggplants this way is delicious too, or serve a combination of both for variety! 

If you like zucchini, give Zucchini Fritters and Zucchini Bread a try. These recipes are delicious and the latter is perfect for sneaking in extra vegetables and a whole lotta yummy flavours for those picky eaters!