pleennnnnntiful zucchini


Zucchini season is here and in full force! It’s this time of the year they keep growing and growing as we just can’t get enough of ‘em. An excellent source of Vitamin C, manganese, B Vitamins and antioxidants, zucchini can nutritionally hold its own. Studies are now even showing that nutrients found in zucchini can help keep insulin and blood sugar levels balanced, protecting against the onset of type 2 diabetes. Amazing.

One of my favorite things about summertime is grilling, but it definitely isn’t all about burgers. My famous grilled marinated zucchini is where it’s at! Every time I fire this up for company they ask me for the recipe, so I thought I’d share it with you too.

Grilled Spicy-Marinated Zucchini

  • 3 medium zucchini
  • 1/4 cup extra virgin olive oil
  • 2 tbsp. red wine vinegar
  • hot sauce
  • adobo seasoning (we like Frontier Organic Adobo Seasoning)
  • fresh ground black pepper
  • *NOTE: This recipe is also fabulous used with eggplant medallions as well.

Cut ends off zucchini, cut in half, then cut each quarter in half lengthwise. Pierce outer skin with a fork a few times per slice.

Toss zucchini slices in a bowl with oil and vinegar, sprinkle generously with adobo, ground pepper and hot sauce to taste. Make sure all sides are coated with marinade. Let sit at room temperature for 20 minutes, tossing every few minutes.

Place pieces on grill skin side up and cook for 3 minutes; turn and grill for another 3 minutes per side, until there are grill marks. Return zucchini to the marinade, toss and serve.

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