Summer Zucchini
My relationship with summer and zucchini is always a tasty one. For reasons unknown, zucchini invokes pleasant feelings that I somehow associate with summer: bright, sunny and carefree. So when I had extra zucchini in my fridge, I knew I had to make it the star—rather than one of the many ingredients—of a dish.
My Summer Zucchini starts by bringing together the refreshing flavors of freshly minced garlic, squeezed lemon juice and rosemary into a dressing that will coat the zucchini. I cut my zucchini into disks to make it easier to eat (and to resemble the shape of the mighty sun!) It takes no time to make as it requires just two minutes on each side on a grill pan.
I like snacking on my Summer Zucchini on its own, but it should also go well with pasta. You may also choose to add other grilled vegetables of your choice—just not too much, as zucchini is the star—or rather, the summer sunshine—of this dish.
- 3 cloves minced garlic
- 2 tablespoons extra virgin olive oil
- Juice of ½ lemon
- 1 ½ tsp rosemary
- ½ tsp salt
- ¼ tsp pepper
- 1 zucchini, sliced into disks
- Whisk together the garlic, olive oil, lemon juice, rosemary, salt and pepper. Adjust the seasoning as desired.
- Toss in the slices of zucchini. Make sure to coat each piece with the dressing.
- Grease a grill pan with a bit of oil.
- Grill the zucchini for two minutes on each side.
- Serve warm.
As with many other food bloggers out there, I am no chef. I come with no culinary training whatsoever, and so it’s not at all surprising that my kitchen adventures are punctuated by frequent mishaps and blunders. Yet, there are recipes that I seem to make much better than others. And so, after years of prodding from family and friends, here I am, sharing the little that I know.
Why “gourmand,” you ask? Simply because I like making and eating good food. I can eat a lot, too—so there you go!