…’cause no kidding, that was THE LARGEST zucchini I’ve ever found in a box.

I made TWO batches of the Zucchini Bread with Fig and Pecans and still had two pounds of uncut zucchini left over. I find these over-circumferenced left overs to be a bit of a personal challenge; mostly because I don’t truly LOVE zucchini. I dared myself to make something that I want to eat.

We’ve had enough sweet with the bread, so let’s go for savory this time…

Take the mammoth green thing and slice it:

 

Spread it out on a cookie sheet, drizzle it generously with olive oil, and sprinkle it with kosher salt, black pepper, and onion powder.

(for as watery as zucchini is, I was shocked at how well it sucks the oil up like a sponge. This made it great for grilling, because the oils seeped out in the heat and prevented any sticking…)

While that sits, heat the grill to medium heat (around 300º-400º), and mix up a baste in a small bowl. You’ll need about 3 Tablespoons of olive oil, and a generous pinch of salt and pepper.

Move on over to the grill and lay your zucchini (oiled side down) on the heated grill.

Before closing the lid, baste the top sides with your olive oil mixture

Then close the lid and grill for 4-5 minutes.

While they’re grilling, chop up half a red pepper, mince three cloves of garlic and throw them in the basting dish, soaking up the remaining oil and seasoning.

Go back the the grill and flip your zucchini with a wide, metal spatula.

Scoop a spoonful of the pepper and garlic mix on top

and close the lid for another 5 minutes. This softens the pepper and garlic, but still keeps the flavor fresh as on bruschetta.

While you’re waiting, slice up some fresh mozzarella… it’s getting good now.

After 5 minutes, the zucchini should be crisping at the skin and nicely heated, but still sturdy enough to remove with a spatula. Move them on a serving tray and immediately top with the mozzarella.

For serving, I drizzled a bit more olive oil and sea salt on the top.

It was actually pretty tasty! I totally ate this! I feel like Popeye the Sailor Man.

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Trial and Error Notes:

• I also tried this with a variety of vinegars (white, balsamic, and rice) to see if they improved the taste. I’ve got to say, “nope.” Zucchini is such a delicate flavor and the red pepper gives enough sweet. The vinegar totally overpowered the balance. Stick with olive oil and salt.
• Because these zucchini slices were so large, the seedy centers got soggier than I’d have liked for formal serving. If you have the option, choose a zucchini with a little less girth.
• If your zucchini centers are a bit sturdier, I’d recommend closing the grill for another minute with the mozzarella on. I wanted a little more melt, so the textures would blend more evenly, with the red pepper still providing a crunch.

Ingredients by list:

• 2 pounds zucchini
• 4-5 Tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon onion powder
• ½ red pepper, chopped into ¼” cubes
• 3 minced garlic cloves
• fresh mozzarella cheese, chopped into ½” cubes
• olive oil and sea salt for garnish

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