Tuesday, June 12, 2012

Grilled Zucchini with Sea Salt

This is a "Duh" Recipe.

I liked if.  If you like zucchini you will too. If you don't like zucchini, don't bother.

Grilled Zucchini with Sea Salt

For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.

Yield: Serves 4 (serving size: about 4 slices)

2 teaspoons extra-virgin olive oil
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
2 medium zucchini, cut diagonally into 1/2-inch-thick slices

1. Preheat grill pan over medium-high heat. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.

Nutritional Information 
Calories: 36; Fat: 2.4g; Saturated fat: 0.4g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 0.3g; Protein: 1.2g; Carbohydrate: 3.4g; Fiber: 1.1g; Cholesterol: 0.0mg; Iron: 0.4mg; Sodium: 130mg; Calcium: 15mg

Cooking Light SEPTEMBER 2011

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