Zucchini, zucchini everywhere. They are available in all the farm stands, and if you aren’t growing them you probably have a neighbour who wants to give some away! Grilled zucchini in olive oil are in the deli section of every supermarket in Italy. We lived on these when we were there.
• ¼ cup or less Sunshine Coast Olive Oil Co. Robust Extra Virgin Olive Oil
• ½ cup Sunshine Coast Olive Oil Co. Herbes de Provence Oil
• 4 zucchini sliced thinly and lengthwise (I used my mandolin set at level 2)
After you have sliced your zucchini, place the pieces on a rack to ‘air out’. I use my baking cooling racks. Sprinkle LIGHTLY with salt, and let the zucchini ‘sweat’ for 30-60 minutes. Pat the zucchini dry. Heat your BBQ to medium. Brush robust oil on both sides of each zucchini piece, and grill the pieces 1-2 minutes per side, until the zucchini has grill marks but isn’t too charred. Cover with Herbes de Provence oil and marinate a few hours in the fridge.