Monday, August 22, 2005

Block Island Zucchini Recipe

For many years I catered houseboat trips at Lake Powell, so I'm not shy about cooking for a crowd. In fact, one thing I love to do is what I call "creative cooking", which means taking whatever ingredients are available and seeing what I can make out of it that will be unusal and tasty. This is especially fun when there is an appreciative crowd to cheer me on, that is if the dish turns out, which it usually, but not always, does. 

This dish is something I made in a burst of "creative cooking" energy when I was at Block Island in early August. It turned out to be delicious, even though some of the ingredients I used there were a little strange. I refined the recipe at home and came up with the version below. If you have fresh basil or oregano, please substitute it for the dried but use twice as much and be sure it is very finely chopped.


Block Island Zucchini
(4 servings, recipe created by Kalyn)

3-4 medium green or yellow zucchini
(about 8-10 inches long)
1/4 cup extra virgin olive oil (or less)
1/8 cup red wine vinegar
1 T Spike Seasoning
1 T Johnny's Great Caesar Garlic Seasoning
2 tsp. dried basil
1 tsp. dried oregano
1/2 cup or more fresh grated parmesan cheese

Wash zucchini, cut off ends, and cut each lengthwise into 3 pieces. You should have pieces nearly 1/2 inch wide. Place zucchini pieces in glass casserole dish.

Mix olive oil, vinegar, Spike, Johnny's Garlic Seasoning, basil and oregano. (This will be the consistency of a runny paste.) Using a pastry brush, brush some of the mixture on each side of zucchini pieces and let sit 30 minutes to 1 hour. You can stack up the zucchini if you need to, but be sure the marinade mixture is coating both sides.


Preheat grill to medium high. Put zucchini on grill and cook about 5 minutes on each side, until it is barely starting to soften. It should not be mushy. While zucchini cooks, scrape marinade mixture out of glass casserole dish and save. When zucchini is done, cut crosswise to make strips about 3/8 inch wide. Toss with 1-2 T. of reserved marinade and parmesan cheese and serve warm.



South Beach Suggestions:
This is a perfect side dish for any phase of the South Beach Diet. I think it would taste great with Sauteed Scallops with Garlic, Janet's Mustard Chicken, Parmesan Chicken, Very Greek Grilled Chicken, or Sauteed Chicken Cutlets with Capers and Sage.


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3 comments:

Anonymous said...

This sounds very good. I have used the Johnny's Garlic seasoning to make salad dressing and it was great.
Jenny

Margot said...

It sounds really good. I will try it soon, thank you for sharing.

Kalyn said...

Margot, hope you like it. I need to remember this in the summer when I have lots of zucchini.

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