Use a substantial slice
Small to medium zucchini usually have a firmer center than oversized ones. Cut lengthwise slices about half an inch thick. A mandoline is unnecessary and may produce slices too thin for this method. Brush each surface rather than pouring oil over a full plate. If using a large zucchini with a very soft seed core, dice that section for a skillet and keep the grill pieces intact. Tear basil shortly before serving to avoid darkened cut edges.
The recipe
Serves 4
Ingredients
- 3 medium zucchini, about 1⅔ lb / 750 g
- 2 tbsp olive oil
- ½ tsp fine salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
- 12 basil leaves
- 1 tsp finely grated lemon zest
Method
- Wash and dry zucchini, remove the ends and cut lengthwise into ½-inch / 1 cm slices. Brush lightly with one and a half tablespoons oil and season with salt and pepper.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- Grill over medium direct heat for about 3–4 minutes per side, turning only once or twice. The slices should bend but not collapse. Remove thin end pieces sooner.
- Mix remaining oil with lemon juice and zest. Dress warm zucchini in a shallow dish and tear basil over it. Avoid a tall pile, which traps steam and quickly softens the browned surfaces.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
