green

Grilled zucchini

From the garden, on the grate, while the meat rests. Thick planks so they do not collapse.

12 min · When the meat comes off. Same rest window as asparagus.

Ingredients

• medium zucchini, ½-inch planks lengthwise3
• oil2 tbsp
• kosher salt1 tsp
• chopped thyme, or 1 tsp dried2 tsp
• lemon1

Method

1. 1

   Planks, not coins — coins fall through. Oil, salt, thyme on both faces.

2. 2

   Hot grate 3 minutes, turn, 2 more. They should take marks and still have fight.

3. 3

   Lemon. If they slump, they went too long. Garden zucchini is wetter — salt them 10 minutes and pat dry first.

• Yellow squash is the same cook. Mix them if that is what came in from the yard.