Zucchini season is coming! This fresh and tasty squash fits in any dish as the main star or as a supporting ingredient. It is nutritious, fit, and easy to cook. Let's bring it out to the pool and fire up the grill.


Today’s recipe, the grilled herb garlic zucchini, is a simple mixture of ingredients packed with the strong, buttery tang of garlic. Remember that you can cut open a clove of garlic and remove the germ at the center to make it easier to process without sacrificing any of the flavor. You can add yellow squash for a more unique squash combination.


Set the grill to medium heat and get prepping.


Ingredients
4 tablespoons of olive oil, divided

¼ cup minced shallot

2 cloves of garlic, chopped

2 tablespoons of rosemary, chopped

2 tablespoons of fresh parsley

Salt and pepper to taste

2-3 medium zucchini sliced to your preference. We recommend a 1” or 2” thickness.


Steps
1. Add 3 tablespoons of olive oil, the shallots, garlic, rosemary, and parsley into a bowl and whisk it all together, adding salt and pepper to taste. 


2. Brush the zucchini slices with one tablespoon of olive oil and season with salt and pepper.


3. Add the zucchini slices to the grill at medium heat in a single layer and cook until it’s lightly charred on both sides and beginning to soften.


Serve right off the grill, and drizzle the slices with the oil and herb mixture. Feel free to leave some of the mixture aside in case you want to add it to anything else.