While camping in my good pals back yard this summer (don’t laugh till you see the pics) he picked what may be the most gigantic zucchini I’ve ever cooked.
This recipe is simple and tasty without too many calories. In fact, it’s pretty much Bikini Competition friendly though, I didn’t weigh it out so I can’t give you exact quantities/cals this time – sorry, I was a hungry bear!
I am recommending spray seasonings as they are far easier to NOT overdose on unlike bottled varieties. The application is also far more simple in a large recipe setting.
1 gigantic zucchini or a few medium sized friends.
6 small tomatoes diced or sliced
2 tbsp fresh oregano
2 tbsp shredded parmesano reggiano or Vegan Parma
Balsamic vinegar (spray type if you have it)
Braggs liquid aminos (spray type if you have it)
Himalayan sea salt
Hot chilli flakes
Slice zucchini into 1.5-2″ “steaks”. Place in large bowl tossing with a few pinches of sea salt and chilli flakes. Allow to sit for at least one hour to draw out some of the water in the vegetable. You will notice there will be a pool of water at the bottom of the plate/bowl you have rested them in.
Fire up the BBQ and let warm on high for 5 minutes. Reduce to medium heat.
Place “steaks” on BBQ and allow to cook for 8-10 minutes per side, rotating at approx. the 2.5 minute mark – as you would a steak to get the perfect grill marks.
Spritz each side with one quick shot of Braggs while cooking.
Remove from heat once grilled.
Top first with parmesan / vegan parma , then tomato, then oregano and a spritz of balsamic to each one to top.
Serve warm with freshly ground pepper if desired.
I plated this with a marinated pickled beet salad, my killer breaded cauliflower and a couple of Field Roast Apple Sage links.
The large zuc I am holding in the picture will serve 4 adults at least. If you reduce this recipe to a couple mediums this will serve 2 with no side dish.