I love this time of year. My little backyard garden struggles with consistency with the exception of the zucchini. I can never give any away, either others have more than they can handle or they don’t like it. Woe is them! Not like zucchini??! Zucchini is one of those veggies that has to be cooked properly-as in don’t cook it until it’s mush. Generally the small tender ones are best, before the seeds get big. This is a matter of preference because the following recipe is better when using the larger ones. I like these about 4 inches in diameter. If using smaller ones, slice lengthwise  1/4-1/2 inch, large ones I love to slice rounds, same thickness.

Grilled Zucchini

Preheat grill to high

Slice zucchini 1/4-1/2 inch thick (1 huge or 3 little zucchini’-serving will be about 2-3 slices/person)

whisk together :

1/3 cup Olive Oil, 1/3 cup lemon juice, 1/3 cup honey, 1 TBS freshly grated ginger, 1 TBS soy sauce

dip each slice gently, let excess drip, then place on hot grill. BEWARE the FLAME! Oil will catch fire! Keep grill open and grill about 2 minutes each side. They should be just slightly soft, not impossible to pick up, with beautiful grill marks.

Absolutely delicious! Leftovers make a tasty cold snack too.