I love this side dish. It's as addictive as french fries and there is no comparing the fat and carbs.
- zucchinis - 3 small or 2 medium
- kosher salt -
- olive oil - 2 Tbsp extra virgin
- balsamic vinegar - 1 Tbsp
- garlic - 1 clove (or 1 frozen cube) minced
- dried thyme - 1/2 tsp
- black pepper - 1/2 tsp freshly ground
- lemon zest - 2 tsp
Trim ends off zucchini and cut into quarters, lengthwise. take a spoon and hold upside down, run along the core to remove the seeds from center. Spread zucchini cut side up, on a baking sheet lined with paper towels. Sprinkle with ½ tsp salt and let sit for 10 minutes, blot with paper towel to dry.
Preheat grill to medium. Combine all remaining ingredients except for lemon zest and toss zucchini in mixture to coat. Set zucchini on grill to cook, flipping occasionally until cooked but not too soft, about 8 minutes. Remove from grill and sprinkle with lemon zest and any extra vinaigrette.
This recipe originally appeared in Mishpacha Magazine.
Food Preparation for picture by Chanie Nayman
Food and Prop Styling by Amit Farber
Photography by Daniel Lailah