Friday, July 21, 2017

Grilled Zucchini with Za’atar

Summer means it’s time for bumper crops of seasonal vegetables – zucchini, tomatoes, you name it!

Here’s a quick and tasty recipe to help use an overflow of zucchini. This recipe can be made on an outdoor grill, indoor panini-style grill, a stove top grill pan, or broiled in the oven. The cooking method is entirely up to you.

This is an excellent accompaniment for grilled meat, poultry or fish. Add a salad and pilaf to round-out the meal!  
Grilled zucchini with za'atar, ready to serve

Grilled Zucchini with Za’atar
Serves 4 


2 to 3 medium-sized zucchini, washed and cut on a diagonal about ½ inch thick

2 to 4 Tbsp. za'atar, or to taste (Note: Za'atar can be purchased in Middle Eastern stores - or homemade)

2 or 3 tablespoons olive oil, depending on the amount of zucchini you use

Salt and pepper, to taste

Garnish options: chopped parsley, crumbled Feta, diced tomatoes

Diagonally cut zucchini
1. Place cut zucchini in a large bowl, coat evenly with olive oil, za’atar, salt and pepper to taste.
Zucchini coated with olive oil, za'atar, salt and pepper
2. Select your method of cooking. Grill/cook/broil for about 6 to 8 minutes in all, turning halfway through, or until zucchini is browned and tender.
Zucchini cooking in a stove-top grill pan
NOTE: If grilling outdoors, cook on medium-low heat. If cooking in a stovetop grill pan, use medium heat. If using a panini-style grill, there’s no need to turn the zucchini, as it cooks the food on both sides at once!

Garnish as desired.

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