“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Recipes selected by SCCC instructors can easily be prepared at home. Today, instructor David J. Wixted presents the third of three simple recipes suitable for fire in the great outdoors, Grilled Zucchini.
Tomatoes, onions and peppers are no strangers to summer cookouts.
David J. Wixted hopes more people invite zucchini to their parties. Sliced and marinated pieces of the green-skinned member of the squash family are flavorful additions to gas grills.
Cutting and marinating are the simple parts of the recipe. The vegetables requires vigilance, because the slices will cook quickly.
“You don’t want to overcook them because you don’t want them to turn to mush,” Wixted said. “You’ll actually see the zucchini start to turn to mush if you overcook them. It’s just keeping an eye on them.”
Wixted said sliced vegetables also give people a different look for their picnic plates. Most vegetables designated for heat treatment are in chunks and on skewers.
“You’ve got a 15-minute prep time and about 10 minutes in cooking time. In a half-hour, you’re eating,” Wixted said. “I’ll always hit them with Parmesan cheese at the end.”
1 medium zucchini
Garlic powder, to taste
Onion powder, to taste
Thyme, to taste
Black pepper, to taste
Sea salt, to taste
2 to 3 tablespoons olive oil
Parmesan cheese, to taste
-Preheat grill. Slice zucchini in 1⁄2-inch slices, on a bias. In a plastic bag, mix all ingredients except Parmesan cheese.
- Place sliced zucchini in bag. Shake zucchini to coat evenly.
- Grill zucchini about 3 to 4 minutes per side. You have to turn zucchini or they will burn.
- Remove from grill and sprinkle with Parmesan cheese.
- Serve immediately. Serves 2 to 3.