- 2 medium zucchini (about 1 lb total)
- 4 oz. Parmesan cheese (or grated)
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. each salt and freshly ground pepper
- Juice of 1/2 lemon
Pre-heat grill to medium (375°F). Wash and dry zucchini. Trim ends off at a diagonal. Slice crosswise, on the diagonal, about 1/2- to 3/4-inch thick (you’ll have thick, oblong slices of squash).
Using a vegetable peeler, shave wide ribbons from the block of Parmesan cheese to measure 1/3 cup. Set aside. (Alternatively, use grated Parmesan.)
In a medium bowl, gently toss zucchini with olive oil, salt and pepper to coat. Place zucchini slices directly on the preheated girl or on a vegetable-grilling rack. Grill for 10 to 12 minutes., turning once after about 6 minutes. The squash should be lightly charred and cooked through, but still firm. Remove zucchini slices to a serving plate. Squeeze half a lemon over the slices, then top with Parmesan ribbons. Serve warm. Serves 4.
Adapted from Kroger recipe mail out.