Simple BBQ Zucchini
"Too easy. Fresh zucchini from the garden. The big ones that you forgot to pick in time. The kids will eat them and come back for seconds. Remember that the flavoids in zucchini are water soluble but not oil soluble. That means they lose there delicate flavour if boiled. Always cook zucchini in oil to retain the flavour."
- Ready In:
- 10mins
- Ingredients:
- 3
- Serves:
-
2-4
ingredients
directions
- Trim the ends from the zucchini and slice into 2cm rounds.
- Cook over medium heat on the hotplate of the BBQ in some Olive Oil. Cook each side until the flesh starts to go brown evenly. Use tongs to turn often so as to avoid burning.
- Whilst cooking, sprinkle with crushed rock salt.
- Serve on a warm plate so that the zucchinis will not cool too quickly.
- Tell the kids to be careful of the first few bites as the inside flesh may be very hot.
- Get the next lot cooking as soon as the first plate hits the table. Who said zucchini was bitter or bland.
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RECIPE SUBMITTED BY
I was raised with Polish parents and learnt how to cook with balanced flavours and using different textures.
Meals need to be balanced so that each food tastes great on its own as well as with the other foods on the plate.
Colour, flavour, texture, odour and presentation are all important.
The meal must have appeal before the cooking starts and must seduce the diner all the way to the last morsel.
My family will always devour my Sweet & Sour Grated Hot Beetroot, my Crumbed Rissoles, my Sweet & Sour Carrots and Peas.
My pet peeve is chewy steak, over cooked meat and under cooked chicken.
My quirks are that I must use small containers to separate my ingredients even though I will mix them together in the first step.
