At this time of year, you might just be tempted to scream, “Zucchini, zucchini, zucchini! Too much zucchini!!” Here’s a very simple trick that I learned from experiments in pizza-making. To make zucchini disappear quickly, try:
2-3 cloves garlic
4-6 tablespoons olive oil
1/8 tsp. red pepper flakes
Slice the garlic. Add to a small skillet with oil and red pepper flakes. Cook over medium-low until the garlic just begins to brown. (If you allow it to brown, it will have an entirely different flavor, and you don’t want this.) Pull the oil off the burner and cool briefly.
Wash the zucchini. Chop off the ends. (If it’s prickly, peel partially with a potato peeler.) With a sharp knife, slice lengthwise into thin planks. Brush on both sides with the oil and sprinkle with salt and pepper. Grill, on both sides, until tender.
That’s it! It’s so simple but makes for irresistable zucchini. Try this oil on any other vegetable that you want to grill.