I sliced my zucchini a little thicker than the 1/4" called for in the recipe, and marinated it for about an hour in Ken's Steakhouse Zesty Italian dressing in a zip lock bag with the air squeezed out. I used the leftover marinade to baste the squash while it grilled. Spying my pot of fresh rosemary nearby on the deck, I snapped off a piece, laid it on the grill for thirty or forty seconds until it was nice and fragrant, and then crumbled the leaves over the grilled zucchini when it was done. A generous sprinkling of DiGiorno shredded Romano cheese, and this was the most delicious way to eat zucchini I've ever known! I might peel the zucchini next time, but I might forget in my haste to get it grilled and ready to eat. YUMM!
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I sliced my zucchini a little thicker than the 1/4" called for in the recipe, and marinated it...