FC Grilled Zucchini with Lemon Balsamic Vinaigrette

Makes 4

as a side dish

1 lb {454 g}

zucchini (approx 3 small or 2 medium)

kosher salt

1 tsp {4.5 g}

extra virgin olive oil

2 TBL {27 g}

extra virgin olive oil

1 TBL {16 g}

balsamic vinegar

1/2 tsp {0.4 g}

chopped fresh thyme

1/2 tsp {1.0 g}

finely grated lemon zest

Freshly ground pepper

3 TBL {19 g}

freshly grated Parmigiano Reggiano

Wash zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s alright if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with kosher salt (about 1/2 tsp. per 1 lb. of zucchini) and set aside for 10 min. Blot the quarters dry with the paper towels.

Heat a gas grill to medium high. In a small bowl, make the vinaigrette, whisk 2 TBS. of olive oil, vinegar, thyme, lemon zest, 1/4 tsp. salt, and 1/8 tsp. pepper.

Toss the zucchini with the remaining 1 tsp. olive oil. Set the zucchini cut side down on the grill and cook (if using a gas grill, keep the lid closed), flipping occasionally, until it browns and softens but doesn’t turn mushy, 6-8 minutes. cut the zucchini into 3-inch pieces and put in a medium bowl. Whisk the vinaigrette again and drizzle over the zucchini. Sprinkle on the Parmigiano, toss well, adjust the seasonings to taste, and serve immediately.

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