Grilled zucchini is one of the biggest culinary joys of summer. In this recipe, the crunchy, brightly colored breadcrumbs offset the sweet, soft zucchini in the most delicious way. Fresh summer food. This recipe can be easily prepared for a company if you have a huge crop of zucchini.
50 ml olive oil
2 garlic cloves, chopped
¼ tsp red pepper
½ cups breadcrumbs
60 gramme parmesan cheese, grated
1 ½ tsp fresh thyme leaves or 1 teaspoon dried thyme, minced
1 tsp lemon peel
¼ tsp salt
2 large zucchini, cut lengthwise
- Combine oil, garlic and crushed red pepper in a small skillet over low heat. Cook, stirring frequently, until the garlic is soft and golden, 3 to 4 minutes. Remove from fire; let cool for 5 minutes. Stir in breadcrumbs, parmesan, thyme, lemon zest and salt.
- Preheat the grill (or oven) to a very high level (at least 250°C). Grease the grill grate using tongs with paper towels. Place the zucchini, cut sides, on the oiled wire racks; grill, cook until tender and crispy, about 5 minutes per side. Flip the zucchini so that they are cut side up; add the sauce evenly on top. Cook until golden brown, 2 to 3 minutes.