Grilled zucchini is one of the great food joys of summer.
Serve this healthy side with grilled chicken, fish or shrimp or as part of a vegetarian summer meal.
This recipe is easily doubled or tripled if you have a bumper crop of zucchini.
Cook, stirring often, until the garlic is softened and light golden, 3 to 4 minutes.
Remove from heat; let cool for 5 minutes.
Preheat grill to very high (at least 500F).
Oil the grill grates, using tongs to hold an oil-soaked paper towel.
Flip the zucchini so they are cut-side up; spoon the panko mixture evenly on top.
Grill, covered, until the topping is golden brown in spots, 2 to 3 minutes.
Carefully transfer to a serving platter.
Serve with lemon wedges.
If the zucchini is waxed, peel it.
For larger zucchinis, remove the tough and bitter skin and trim away the seeds.
The main reason is overcookingthe longer zucchini cooks, the mushier it gets.
Also, if the slices are too thin, they will cook too fast.
Store the grilled zucchini in an airtight container in the fridge for 1 to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
