Ingredients
- 6 whole Zucchini (medium Sized)
- 1/4 cup Olive Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 3 whole Lemons, Zested
- 1 teaspoon Kosher Salt (additional)
- Extra Olive Oil For Brushing
Preparation
- Cut zucchini into spears and place them in a very large (or two regular sized) plastic zipper bag.
- Drizzle in olive oil, salt, pepper, 1 tablespoon lemon zest and the juice of two lemons.
- Seal the bag(s) and smush them around a bit so that the zucchini is coated.
- Set aside for 15 to 20 minutes to marinate.
- Grill the zucchini on all three sides until nice and tender, being careful not to burn them.
- Remove the zucchini to a plate as it gets done.
- Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top.
- Use a knife to chop the salt and zest together until it becomes…well, lemon salt!
- Add more salt if it needs it.
- Sprinkle the lemon salt over the plate of grilled zucchini and serve.
- Cut zucchini into spears and place them in a very large (or two regular sized) plastic zipper bag.
- Drizzle in olive oil, salt, pepper, 1 tablespoon lemon zest and the juice of two lemons.
- Seal the bag(s) and smush them around a bit so that the zucchini is coated.
- Set aside for 15 to 20 minutes to marinate.
- Grill the zucchini on all three sides until nice and tender, being careful not to burn them.
- Remove the zucchini to a plate as it gets done.
- Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top.
- Use a knife to chop the salt and zest together until it becomes…well, lemon salt!
- Add more salt if it needs it.
- Sprinkle the lemon salt over the plate of grilled zucchini and serve.
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