If you’re growing zucchini in your garden this year, chances are that you’re starting to get quick a stockpile of zucchini right about now! I know we are! Chris has been coming in from the garden with a giant armload of over-sized zucchini almost every night. We always laugh, but in past years I’ve always felt a little overwhelmed with all of this squash because I just didn’t have enough quick and easy ideas for what to do with it all! I was determined this year to conquer this mountain of zucchini though and I think I’ve come up with some really great recipes so far! This one was so simple to throw together but really kind of addictively delicious. I know addictively is not a word, but you know what I mean. 🙂
Here’s what you’ll need to make this recipe:
2-3 large-ish zucchini from the garden
About 1 Tbsp chopped fresh oregano (or about 1/2 as much dried oregano!)
2 cloves of garlic, finely chopped
2 Tbsp white vinegar
3 Tbsp lemon juice
1/2 cup extra virgin olive oil
Salt and pepper
Start by picking some zucchini from your garden or by picking some up at the farmer’s market. This is how ours looks straight out of the garden, covered in thistle fluff, dried zucchini blossoms, and a little bit of dirt. Make sure you give them a good cleaning before you get started! 🙂
In a medium bowl, combine all your ingredients except for the zucchini, to create your marinade.
The oregano I used was straight from the garden too! I picked a couple of little tomatoes while I was out there, just for fun, but they really have nothing to do with this recipe. 🙂
Slice your zucchini into rounds, about 1/4″ thick. I like to try to slice them on the diagonal so it creates more surface area for those beautiful grill marks on each piece!
Place your zucchini slices in a large flat dish, something like a 9×13″ glass baking dish and then pour the marinade over everything. Turn your zucchini slices over a few times to ensure even coating of each piece.
Let them marinate in the fridge for at least 4 hours, covered in plastic wrap. You can let them sit all day though if you want to do them early in the morning.
When it’s time for dinner, fire up the grill and grill your zucchini slices over medium-high heat for about 6-8 minutes per side. You can also do these inside on a grill pan if that’s more convenient, but it definitely helps to have a really powerful range hood if you choose to make these indoors! (I just treated myself to this grill pan and it’s fantastic!) These can get pretty smoky, but that’s part of what makes them so delicious! Serve them hot right away, or let them cool down a bit and serve them at room temperature. These are great the next day in a salad, with pasta or even in a Mediterranean-style sandwich so make sure you make extra!
This is such a simple recipe but it’s surprisingly elegant and delicious so a platter of these would make a great side dish if you’re doing any entertaining on your patio this weekend!
Do you have any favorite zucchini recipes that you like to make every summer? I’m definitely going to need a few more good ones if I’m going to keep up with the zucchini in our garden this year!
More Summer Recipes
- S’mores Dessert Pizza
- Magical Disappearing Taco Dip
- 3 Ingredient Crab Dip
- Mexican Fiesta Pasta Salad
- Sugared Lime Mini Cupcakes
- Healthy No-Bake Chocolate Cookies
- Chipotle Cheese Ball
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