Grilled Zucchini

Simple and good. This is our favourite way to use up the small baby zucchini you invariably see in the supermarket these days – whatever happened to the big ones our mothers grated up into zucchini loaf? Are they a purely homegrown phenomenon?

Grilled Zucchini

2 baby zucchini (the ones that are 8″ to 12″ long, and about 2″ in diameter)
1 tsp olive oil
salt and freshly ground pepper

Cut the ends off the zucchini and cut lengthwise into quarters (or, if you’re going to put them on a sandwich later, you can cut them in 1/4″ thick lengthwise slices). Drizzle the olive oil over top, and add some salt and pepper. Grill for about five minutes, but not until they’re mushy.