Zucchini can appear to be a boring vegetable, but how untrue that is! It depends all on how it is being prepared. If just cut into chunks and left to its own devices to be steamed, yes, it is the dish that mostly does not get eaten… Soggy, tasteless and a bit bland it can be. But oh, give it the right attention, cut it the way it wants to be cut, forget the steaming for a moment, and the zucchini’s true magic reveals itself.
I made this zucchini salad just recently as a side dish together with a French potato salad and greens beans – and it was gone within seconds. No kidding! Even the children at the table who usually do not ask for zucchini wanted more. For this salad the zucchini is grilled, which is a refreshening variation and brings out its nutty flavor that mostly stays hidden.
There is just something about simplicity. It is not the amount of fancy ingredients that make good food. (And that doesn’t mean I do not sit transported to other worlds if I eat, for example, amazing green asparagus in almond wasabi crust – as I once did in a Japanese restaurant in New York. That was 8 years ago and I am still thinking of it….) But let’s be honest, most of us have ordinary lives, with children that want to be fed, (just not with vegetables…). We have busy lives and big hearts that long for nurturing, delicious food. Well, this is for you.
For 4 people
Preparation time: 40 minutes
4 medium size zucchini
3 tablespoons of olive oil
1 teaspoon of salt
1/2 teaspoon of black pepper
1 big clove of garlic, squeezed
1 1/2 tablespoons of lemon juice
Carefully slice each zucchini lengthwise in thin slices. A different way to cut it can make all the difference!
Turn the grill on.
Add the squeezed garlic, the salt and the pepper to the olive oil. Brush the zucchini slices with the olive oil. And then, put them on the grill! It will only take a few minutes for each side. Make sure to not burn them, as they grill quite fast.
Take the slices off the grill, arrange on a platter and sprinkle with lemon juice. Sprinkle some more salt and pepper on it over the platter. Serve warm.