It’s a slow week. This is one of the quickest, cheapest, simplest, most fool-proof recipes I know. It’s great for vegetarians, it takes about 15 minutes start-to-finish, it’s great for summer, it works for both casual and fancy dinners. Just make it. NOW.
- Olive oil
- Kosher salt
- Fresh ground pepper
- Wash your zucchini. Chop the ends off and slice them into fourths, like so:
- Put the zucchini on a plate. Liberally season with kosher salt and black pepper. Drizzle in olive oil. Use your hands if necessary to “toss” all ingredients.
- Light your grill. Cook the zucchini, turning occasionally. When crispy enough for your liking, serve immediately.