Zucchini is growing abundantly this year. I have a rendezvous with a fat bumblebee every morning in my garden….and it pollinates my flowers 🙂 I can tell you this, my zucchini is very happy with their friend and so am I!
Many fruit and vegetables need to be pollinated in order to produce fruit, and zucchini is one of them. Just like humans and animals, reproduction needs to take place for certain fruits and vegetables to be “born.” My bumblebee friends is the mediator in this case, it helps transfer “the goods” from the male flower to the female and tada…..the zucchini baby will grow! Ok, enough about zucchini reproduction, lets move on to this great summer recipe. This grilled zucchini is wonderful on sandwiches or as a side and lasts in the fridge for up to one week.
Fire up that grill before you start!
Grilled Balsamic Zucchini
- 3 lbs zucchini washed and cut into long vertical slices
- 3 tbsp olive oil
- 1 tbsp salt
- 1 tsp ground pepper
- 2 tsp paprika
- 2 tbsp balsamic vinegar
Place zucchini slices on a baking sheet. Drizzle generously with olive oil and season with the salt, pepper, and paprika. Turn the slices and repeat on the other side. Turn grill down to medium/low and places zucchini on the grates. Grill about 3 minutes on each side taking care not to burn the zucchini which can happen easily. The zucchini will be tender but not mushy, and have nice grill marks and slight char on edges when done. Remove to a serving plate and drizzle with the balsamic vinegar while zucchini is still hot.
Enjoy and happy official summer ( as of yesterday!)