Serve as an accompaniment to many meat dishes or as a simple entrée with a squeeze of lemon juice, sprinkled with chopped fresh mint.
This recipe forms a part of the Grilled Snapper and Zucchini with Mint Raita recipe.
1kg-1.6kg (8-12) zucchini
30ml (2 tbsp) olive oil
flaky sea salt and freshly ground black pepper
- Preheat barbecue flat plate, or grill plate on indoor stove tops, to medium-hot.
- Slice zucchini in half lengthwise. Brush zucchini with oil and sprinkle with salt and pepper.
- Place zucchini onto preheated flat plate and grill for 4-5 minutes on each side till zucchini is fork tender and cut side is dappled with brown.
- Serve hot, warm or cold.