This recipe for Grilled Zucchini is one of my favorites for several reasons. First, it’s a good way to use up the prolific zucchini of August. Second, it’s mighty easy to make. And third, it’s delicious. Let’s not forget reason number four though –zucchini and summer squash are a healthy side dish for any meal.
- Trim off the top end of the zucchini, then cut in half
- Cut each half lengthwise into ½-inch thick strips
- Place zucchini in a large bowl with olive oil and salt
- Grill each side for 3-6 minutes, until zucchini is tender with pretty grill marks on each side
It’s been almost a week since my older son’s team captured the Colorado State Baseball Championships in a stunning comeback. They were one strike away from losing the entire title –down by 4 runs in the final inning with 2 outs and 2 strikes against them and the pulled a win out of their collective hats.
We’re now taking a much needed break from baseball. It was a lot of fun and we were lucky to be surrounded by the absolutely amazing families of the little guys on the team. Thanks to all of the team families who ate the many test batches of goodies that I forced on you during the tournament!
I’m happy to let you all know that at 7:30pm (PST) I’ll be doing a book signing at theAvid Reader in Davis, California tonight. I grew up in Davis, it is my hometown and a lovely place. Hope you can join us if you’re in the area.
If you can’t make that event, I’ll be doing another signing on Saturday, August 7th from 12-3pm (PST) at the Davis Lutheran Church (Fellowship Hall) with the Celiac Sprue Association. Hope to see you there!