My dear friend Jennie suggested that I share a snippet of my mantle on the blog for a little October inspiration...
And yes, that is a real bear claw peeking in the corner...a marital decorating compromise. The coveted, bow-hunter's once-in-a-lifetime score mounted Big Horn Sheep, whose eyes tracked my every move, didn't make the cut into the house. He hangs in our friend Cory's home, because his wife Mel, is down with that. She's a good wife.
Grilled Zucchini - so good that non-zucchini lover's become converts!
Also, in honor of Jennie, the sweet gal who professed to not care for zucchini but was gracious to offer to try "just one bite" of my grilled zucchini and then surprised herself by being shocked that she did in fact like zucchini after all! (She had never had them prepared like this before.) I am so proud of her for taking a little taste. She cracked me up as she watched me slicing up multiple zucchini for a meal for just the two of us and politely suggested, after they were cut, that I shouldn't make any for her as she was not a fan. Yet after a little taste, she couldn't believe they were really good and then returned for seconds and then thirds!
The recipe is as follows...
(I'm a little embarrassed to share as it is a simple little recipe but if I can turn even one more non-zucchini-lover out there into a fan, then so be it! Here goes...)
Slice a few zucchini into non-circles (I think they are most often referred to as julienned slices. They look more like little 2x4 rectangles but those are not the dimensions.)
Put into grill pan.
Drizzle with a little olive oil. Sometimes I add a little pat of butter for color and extra goodness.
Cook on high heat, stirring frequently to sear zucchini until it is slightly soft but still holds it's shape.
Sprinkle with Kosher salt, freshly grated pepper and seasoning. My favorite is Demarle's Herbes de Provence that contains a hint of lavender, shallots, lemon peel, chilies, garlic, onion and dried tomatoes. I've also used just a bit of garlic and dill which is lovely as well. The kids love this when I sprinkle the grilled zucchini with freshly grated Parmesan.
And here is the finished product, flanking the smoked salmon fettuccine recipe that was shared earlier.
