Is everyone just drowning in zucchini? Like tons and tons of zucchini? I’m not.

I guess my seeds didn’t take. Or they were taken by a squirrel. Which is actually highly probable!

But My sister-in-law Natalie’s did take, and because she has more zucchini than they can handle, she has been kind enough to share.

I don’t know what variety this is, but it is absolutely beautiful with all of its veregated striped and beautiful ridges. Each slice looks like a flower.

I thought that this pretty and simple recipe might be a fresh way for you to use up your end of the summer zucchini. It is also a great side dish to bring to any BBQs you might be going to this weekend.

By the way- my best wishes to try and enjoy yourself over this last long weekend of summer before every last drop of the “normal schedule” returns on Tuesday. I know I will! Tune back in on Tuesday for a shift into fall and back to school ☺

To make this zucchini, this is what you do:

Preheat a grill to medium-low.

Combine the marinade ingredients and stir to combine. Season with Kosher salt and set aside.

Drizzle the zucchini slices with the 2 teaspoons of olive oil and sprinkle them lightly with kosher salt. Place them on the grill with the largest pieces over the hottest part of the grill.

Watch them carefully so they don’t burn, flipping them just as they start to soften and get good char marks on them.

Continue to cook them until they have the marks on the other side as well.
When they are cooked to tender on both sides, remove them from the grill and place them on a serving platter.

Spoon the marinade over the top of the zucchini and serve immediately or chill up to several hours before serving.