Let the garden bounty begin...

Zucchini zucchini zucchini! That’s what we will be saying soon enough.

Right now, the gardens have just started producing beautiful and tasty vegetables, like zucchini, but soon, our bounty will overflow, our eyes will keep finding more of these lucious squash, but you’ll say, “no more!!!” No, please don’t think that way. . . think, “how else can I use these wonderful vegetables?”

“Let’s grill them”, I say! Try this simple and tasty recipe for your bountiful supply of zucchini. Listen, we all love zucchini bread, but come on. . . they are delicious as a side dish!!


Chef Sherry Schie

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Grilled Zucchini

3 medium zucchini, trimmed, sliced diagonal ½ inch

2 medium yellow squash, trimmed, sliced diagonal ½ inch thick

1/2 cup (1 stick) butter

1 tablespoons lemon juice

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

2 teaspoons fresh thyme

2 teaspoons fresh parsley

¼ teaspoon lemon zest

¼ teaspoon fresh cracked pepper

¼ teaspoon kosher or sea salt


Preheat grill to medium heat. Melt butter with lemon juice, balsamic vinegar, garlic powder, thyme, parsley, lemon zest, pepper, and salt in heavy small saucepan. Brush butter mixture on zucchini.

Place zucchini on hot grill and cook until charred and just beginning to soften, about 4 minutes. Turn slices over and brush again with the butter mixture. Sprinkle cheese on top of each piece of squash. Cook another 3 to 4 minutes or until tender. Remove from heat and place on platter, alternating with yellow squash, then green zucchini.

Garnish with fresh herbs or edible flowers if desired. Serves 4-5 guests