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-Submitted by Robin


8 medium size zucchini, straight as you can find
Light olive oil
Fresh basil chopped 
3-4 Fresh garlic cloves chopped
Fresh chives snipped
Fresh oregano chopped
Sea salt and fresh ground pepper 

Wash and cut ends off zucchini. Using a mandolin, make 3/16” slices lengthwise. 
Put in a bowl and after mixing together ingredients for marinade, brush each side of each slice of zucchini. Layer in a deep dish. When grill is ready, using a grill mat start putting your zucchini on grill cook until tender and has grill marks. Do not cover grill when cooking. 
Remove back to deep dish container. Cover to keep warm. Can be served as a side or cook thin spaghetti til al dente. Reserving some of pasta water. While pasta is cooking, sauté 3-5 chopped cloves of garlic in about 1/4 cup of olive oil til just brown. Watch closely, can burn easily. Drain pasta and return to pot. Add oil and garlic and some reserved pasta water. Mix and dish up with zucchini on top. Add fresh grated percorino Romano cheese and serve. Bon Appetite!