Calabacín a la parrilla

Ingredientes

• 2-3 medium zucchini
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 2-3 cloves garlic, (minced)
• 1-2 tablespoons basil, (chopped)
• 1 teaspoon dried oregano
• 1/2 lemon, (juiced)
• 1/4 Parmesan cheese
• 1 teaspoon red pepper flakes, (optional)

Preparación

1. 1

   Clean the grill grates thoroughly and lightly oil them to prevent the zucchini from sticking. Dip a folded paper towel in cooking oil, then use tongs to rub it across the grates.

2. 2

   Preheat the grill to medium-high (around 375-400°F). If you're using a charcoal grill, light the coals evenly and wait until they glow.

3. 3

   Wash the zucchini under cold running water. Pat it dry with a paper towel or a clean kitchen towel.

4. 4

   Place the zucchini on a cutting board. Trim the stems and bottoms. Cut the zucchini in half crosswise. Stand each half upright on a cutting board and cut it in half lengthwise.

5. 5

   Repeat this process with the other half of the zucchini. Add to a large plate or baking tray.

6. 6

   Whisk together olive oil, salt, black pepper, minced garlic, chopped basil, dried oregano, and lemon juice in a small bowl. Brush the zucchini with the olive oil mixture, coating both sides.

7. 7

   Place the zucchini slices on the preheated grates and cook for 3-4 minutes per side−at least until they are tender and have nice grill marks.

8. 8

   Take the zucchini off the grill and serve immediately. Garnish with additional chopped basil, Parmesan cheese, and red pepper flakes, if desired.