This year we are growing two new (to us) varieties of zucchini compliments of Renee’s Garden. One is a dark green zucchini ‘Raven’ and the other is a pale green heirloom Italian zucchini ‘Ortolana di Faenza’. Both are delicious in their own way and are extremely tasty when grilled. Here’s a recipe we tried with great success:
4 small zucchinis – about 6-7 inches long, sliced in half lengthwise
¼ cup shredded fresh Parmesan cheese
1 batch of Lime Zest Garlic Marinade – recipe below
Preheat grill on high.
Wash, trim and dry zucchini. Slice smaller zucchini in half lengthwise. If using larger zucchini slice lengthwise in 3 or 4 pieces or about 3/8” to 1/2” slabs. Spread lightly with marinade and grill, turning frequently, about every 3-4 minutes. Brush with more marinade as needed. When close to done spread the Parmesan cheese on top of the zucchinis, close the grill and cook until the Parmesan melts and crusts. Total cooking time will depend on how hot your grill is and the thickness of the zucchini. This took us less than 20 minutes.
Lime Zest Garlic Marinade
1 tsp. minced garlic, 2-3 cloves
Zest from 1 lime, grated or finely minced
¼ cup fresh parsley, chopped
½ tsp. sugar
Juice of 1 lime
½ tsp. Dijon mustard
¼ cup organic olive oil
Salt and pepper to taste
Using a food processor combine the garlic, parsley, lime zest and sugar and process until mixture is smooth. Add lime juice and mustard and process again. Slowly add the olive oil, with motor running, and process until the oil is emulsified. Stir in salt and pepper to taste.