I prioritize eating seasonally and local as much as possible, and that means waiting until summer to enjoy these beauties. I am utterly delighted to see both green and yellow at my local farmer’s market or grocery store. I love them for everyday eating, but I’m always looking for a little different twist, which is how I came up with this spectacular dish. It’s easy, but a little bit different and incredibly delicious. This is a gorgeous side dish for a dinner party, but we enjoy it for a weeknight dinner paired with grilled salmon or my everyday roasted chicken. By the way, this method is equally brilliant with this fish. Produce provided by Melissa’s Produce.
Grilled Zucchini Planks with Ginger and Green Onion Dressing
- 6 zucchini
- Olive oil
- White wine vinegar
- Green onions
Trim zucchini and cut into even 1/8-inch planks, lengthwise. Toss in a bit of olive oil and sprinkle with salt and pepper. On a clean, oiled grill, grill zucchini for about 4 minutes a side, flipping once.
While they’re grilling, make a concoction with equal parts (a couple tablespoons each) olive oil and white wine vinegar, the juice of one lime, and a couple cloves of garlic, crushed. I also like a little bit of ginger, so I shred it, then pick it up and squeeze it into the concoction, discarding the leftover, and stir.
After removing zucchini from the grill, pour the concoction over and top with thinly sliced green onions.