Grilled Zucchini With Basil And Parmesean

1. 1

   Wash zucchini and pat dry. Cut off both ends, then slice horizontally in half. Place in a rectangular casserole dish and drizzle olive oil over, then use a brush to coat the oil evenly over the zucchini.

2. 2

   Pile the basil leaves on top of each other with the largest leaf on the bottom. Roll them up in a tight horizontal roll, then begin to slice at one end in very thin sections. Set strips aside.

3. 3

   Grill zucchini over hot coals or a gas BBQ, turning to ensure even cooking. (Watch carefully so they don't overcook, which will make them mushy.)

4. 4

   Return them to the same casserole dish when done, laying the zucchini side by side. Slice across the zucchini in the dish with a very sharp knife to produce bite-sized chunks.

5. 5

   Top with chiffonade basil, grated Parmesean cheese, salt and pepper to taste. Turn to mix evenly and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.