This one is so simple. Maybe the easiest side dish ever… Simple Grilled Zucchini made indoors or out. And I will share the secret for avoiding the “mush!”
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Vegan-Paleo-Keto-Whole30 and Not Mushy!
The beauty of this recipe, besides the simplicity, is that it fits almost any eating plan. But I know some people avoid zucchini because it’s high water content can result in a somewhat ‘mushy’ texture. Well here’s how you take out the mush factor:
1. After slicing, let is sit, salted for at least ten minutes
2. Cook it dry
3. High heat baby!
What to Serve it With…
This dish is so simple it goes with just about any main course. I love serving it with my Argentinian Beef Kabobs with Chimichurri Sauce!
The Recipe: Grilled Zucchini
You will need Sea salt (<—my fave)
The easiest side dish ever:)
- 4 zucchinis sliced long, ¼ inch thick
- 2 T Olive Oil optional
- Sea salt to taste
- Freshly ground pepper to taste
Preheat grill to 425 degrees, if using a grill pan on the cooktop, high on heat for 2 minutes before cooking zucchini
Cut ends of zucchini off and slice into long pieces a (¼ inch thick).
Sprinkle with a generous amount of sea salt and let sit for 10 minutes
Press with a paper towel to remove excess water
Place on hot grill or grill pan cook each side for 2 minutes.
After cooking, if desired brush lightly with olive oil sprinkle with pepper. Serve.
MAY I PLEASE ASK A FAVOR?
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