In Season: Zucchini

It’s a curse and a blessing: too much zucchini. Friends are doing anything to get rid of it – in fact, my kitchen is overflowing with zucchini and I don’t even have a zucchini plant in my garden.

We’re also entering full-on tomato season. My kitchen bowl is filling with cherry and grape tomatoes and farmers’ markets are abundant with the fresh tasty mini-tomatoes that pop with juicy goodness in one bite.

So, to kill two garden gifts with one stone, here’s a tasty recipe. This grilled zucchini and tomato salad, adapted from one of my favorite cooking websites, the kitchn, is easy to make and you can use any herbs that are flourishing in your own garden. You can serve four people with this recipe.

You’ll need:

• 1 large zucchini
• 1 pint of grape or cherry tomatoes
• a handful of fresh herbs (i.e. chives, sage, basil, summer savory, oregano)
• extra virgin olive oil
• 1 tsp balsamic vinegar
• 1/2 tsp of sea salt (the flaky kind if you have it)
• ground black pepper
• 1 tbsp Parmesan cheese

Heat your grill or grill pan to medium-hot. Cut your zucchini into four quarters and brush the fruit with olive oil. Pop the zucchini on the grill for 5 minutes (it might have to be a bit more or less depending on how thick it is), flipping it once. Make sure it’s hot and juicy but not soft and squishy. No one likes mealy zucchini, right?

Mince your herbs and cut the tomatoes in half while the zucchini is cooking. Once the zucchini is finished, cut it up into bite-sized pieces. Combine everything together in a bowl. Add your olive oil, balsamic, salt, pepper and cheese and toss and add more as you wish. It’s delicious with some fresh fish or chicken – and some corn on the cob. Bon appétit!