Grilled Zucchini

Cooking method

1. Step 1:

   

   Start by deciding how you'll slice the zucchini, and buy the right one to match. If you plan to cook it in rounds, go for a longer, slimmer zucchini — you'll get pretty coins you can pop into your mouth in one bite. If you'd rather grill long planks, buy a thicker zucchini instead, since it'll look better on the platter. Wash the zucchini and wipe it dry with a towel.

2. Step 2:

   

   Cut the clean zucchini into rounds or long planks about ¼ inch (0.5 to 0.7 cm) thick. Don't cut it too thick or it may not cook through, but don't go too thin either, or the pieces can lose their shape.

3. Step 3:

   

   Set the grill to heat up, and while it does, season the sliced zucchini with salt and pepper to taste. To help the seasoning stick, gently pat the pieces with your palm or fingers. Flip them over and season the other side the same way. Work quickly so the zucchini doesn't start to release its juices.

4. Step 4:

   

   Once the grill surface is good and hot, brush it with olive oil using a silicone brush, lay down the rounds or planks, and grill.

5. Step 5:

   

   Grill the zucchini for 2 to 3 minutes per side, until you get nice golden grill marks. Since every grill runs at a different heat and cooks a little differently, your timing may vary. The main thing is not to let them go soft — zucchini tastes best with a quick sear.

6. Step 6:

   

   Arrange the grilled zucchini on a plate or platter. They don't need much dressing up — a little fresh herb is plenty, and you can serve them just like that. But I like to serve them with a sauce of sour cream, garlic, and finely chopped dill, or to spoon a little sour cream and minced garlic into the center of each round and sprinkle dill on top. Give it a try — it's really delicious.