Grilled Zucchini Italian Style

This recipe makes an excellent appetizer. It is also a great way to use those fresh garden zucchini that seem to grow so quickly that you can't keep up with the harvest. Select a medium to large size zucchini for this dish.
  • 3 medium to large zucchini sliced lengthwise, 1/4 inch thick.
  • 1 small can tomato paste.
  • 3 small cans tomato sauce.
  • 2 cloves garlic, crushed and finely chopped.
  • 1/4 tsp. dried basil.
  • salt and pepper to taste.
  • dried oregano.
  • 1/2 lb. mozzarella cheese or other cheese of your choice, grated.

In a small pot, heat the tomato sauce, paste, garlic and basil over low heat to a simmer. Add the salt and pepper to taste. If you want to spice it up a bit, add a little chili powder.

When the coals are ready and covered with ash, place the zucchini slices across the grill and top each with a tablespoon of the sauce. Sprinkle a little dried oregano over the sauce and then top with the grated cheese. Allow some of the oregano to fall into the coals to produce smoke that will flavor the zucchini. Remove from the grill as soon as the cheese begins to melt and serve immediately. You may also cut these into segments to serve as appetizers.

These will not take long to cook on the grill. Allow about 5 minutes for a hot fire. Covering the grill will make the cheese melt faster, but don't allow too much of the cheese to drip into the coals as it will burn and impart a bitter flavor to the food.

  • Yields: 6 servings
  • Preparation Time: 20 minutes
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