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!
1. Place cut zucchini in a large bowl, coat evenly with olive oil, za'atar, salt and pepper to taste.
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.
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!