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Grilled Mediterranean Zucchini
Alyssa

Grilled Mediterranean Zucchini with Herbed Morton Coarse Sea Salt for easy entertaining

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 large zucchinis
  • 1 tablespoon olive oil
  • 1 large garlic clove minced
  • 1/2 teaspoon black pepper
  • 2 teaspoons Morton Coarse Sea Salt
  • 4-5 sprigs fresh oregano plus more for garnish
  • 6-8 large basil leaves plus more for garnish
  • 1 teaspoon lemon zest
  • 1/4 cup goat cheese crumbles
  • 2 tablespoons roughly chopped walnuts
  • roasted cherry tomatoes optional for serving*
  • lemon slices optional for serving

Method
 

  1. Prepare the zucchini by slicing each squash in half lengthwise
  2. Mix together the olive oil, minced garlic, and black pepper in a small bowl
  3. Lightly brush the olive oil mixture over both sides of the zucchinis
  4. Prep the herbs for the herbed sea salt by stripping the oregano leaves from the stems
  5. Finely mince the basil leaves and oregano until you have roughly 2 tablespoons of finely chopped herbs
  6. In a small bowl, stir together the herbs, lemon zest, and Morton Coarse Sea Salt
  7. When ready to eat, heat the grill to ~450°F
  8. Place the zucchinis cut side down over medium-high flame and cook covered for 5-6 minutes
  9. Flip the zucchini over and grill the outside for another 3-5 minutes until the zucchini halves are soft and give when pricked with a fork
  10. Place the cooked zucchini on a serving tray, cut side up
  11. Generously sprinkle the herbed sea salt over top of the zucchini followed by the goat cheese crumbles, chopped walnuts, and roasted cherry tomatoes, if using
  12. Garnish with lemon slices and additional herbs before serving

Notes

*To make the roasted cherry tomatoes, toss 1 cup cherry tomatoes with 1 teaspoon olive oil, a pinch of Morton Coarse Sea Salt and black pepper. Roast for 10 minutes in the oven at 425°F or until tomatoes burst.