Equipment
* optional
Ingredients
Vegetables
- 4 zucchini, whole
Seasoning & Dressing
- 45 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 4 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat your grill or grill pan to medium-high heat (approximately 200°C/400°F). Clean the grates well.
Trim the ends of the zucchini. Slice them lengthwise into flat planks approximately 1cm (0.4 inches) thick. If the zucchini are very large, you can slice them into diagonal rounds instead.
Brush both sides of the zucchini slices with about 30ml of the olive oil and sprinkle evenly with salt and optional black pepper.
Place the zucchini on the hot grill. Cook for 3-4 minutes per side without moving them, until distinct grill marks appear and the vegetable is tender-crisp.
Transfer the grilled zucchini to a serving platter. While still warm, drizzle with the remaining 15ml of olive oil and the fresh lemon juice. Taste and add a pinch more salt if needed.
Chef's Notes
- Do not salt the zucchini too far in advance (more than 10 minutes) before grilling, as salt draws out moisture which prevents caramelization.
- For cleaner grill marks, place the zucchini at a 45-degree angle to the grates and do not move them until you are ready to flip.
- If you want to add an herb element without breaking the 5-ingredient limit, toss whole woody herbs like rosemary or thyme directly onto the coals (if using charcoal) to smoke the vegetables.
- Choose small to medium zucchini for this recipe; large zucchini tend to have cottony centers and large seeds that don't grill as well.
Storage
Refrigerator: 3 days — Best served warm or at room temperature. Texture softens significantly after refrigeration.
Reheating: Briefly warm in a pan or microwave, or eat cold as a salad component.
