End of Summer/Fall Zucchini

Photo: Randy Graham, Valley Vegetarian

You have tried every which way to use up the zucchini in your garden but still have some left that the neighbors won’t even take! I offer this recipe as a means of making sure you use it all; to make sure nothing goes to waste from your garden. It’s also tasty, easy to make, and nutritious. Try it. You’ll be glad you did and your neighbors will be grateful. Here’s what you do:

Ingredients
2 large zucchini (sliced into ¼-inch rounds)
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
¼ teaspoon red pepper flakes (crushed)
½ teaspoon lemon zest
Salt and fresh ground black pepper (to taste)
¼ cup balsamic vinegar

Directions:
Preheat grill on high (about 550 degrees).

In a large bowl, toss zucchini with olive oil, garlic powder, pepper flakes, and lemon zest. Season with salt and pepper.

Using tongs, place zucchini on grill. Cover and cook for three minutes. Carefully flip zucchini rounds and continue cooking on high, covered, for three minutes more. Remove from grill and place in serving bowl. Add balsamic vinegar and carefully toss to coat. Serve warm.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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