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For a blend of Mediterranean flavors, pair your zucchini into strips with a marinade made from olive oil, fresh rosemary and minced garlic. Leave to rest for a few hours before grilling them for a few minutes on each side. Serve as a side dish or wrap them around pasta for a more original presentation.

Cut the zucchini in half. Insert a wooden skewer in the center of each half. Place the zucchini halves on a board. Begin slicing at an angle from the top, gently swirling to create spirals. Drizzle with olive oil. Mix grated parmesan, breadcrumbs and thyme in a bowl. Sprinkle this mixture on all sides of the spirals to coat them evenly. Grill the spirals on the barbecue grill, turning them regularly, for about 15 minutes. Serve with a mixture of cottage cheese seasoned with salt, pepper and chopped chives.

This recipe makes it possible to prepare the zucchini a bit like a ravioli. We come to sear it for a few moments on the barbecue to give it a good grilled taste. In a bowl, mix 200 g of ricotta with the lemon juice, a pinch of salt and pepper. Trim the ends of 2 courgettes and slice them lengthwise into thin strips. Take two strips of zucchini, cross them to form a cross. In the center, place a spoonful of ricotta filling. Brush lightly with olive oil. Grill the zucchini packets for 3 to 4 minutes on each side and it’s ready!

Split the zucchini in half lengthwise, then cut each half into 4 pieces. Then take all the sections and cut them in half. Coat each part of zucchini on both sides with olive oil. Sprinkle the zucchini evenly with the ras-el-hanout spice mix. Place the zucchini pieces on the barbecue grill. Don’t forget to turn them from time to time for even cooking. Grill the zucchinis until they become slightly tender and show nice dark grilled marks.

Prepare the zucchini by placing each on a piece of aluminum foil. Brush them with olive oil, add a pinch of salt, pepper and chopped garlic on top. Wrap each zucchini in aluminum foil and arrange them in the embers of the barbecue. Place a few embers on top of the packets to cover them. Let the zucchini cook for about 20 to 25 minutes until tender. Add some lemon zest and juice. Serve the zucchini in their aluminum packaging and sprinkle them with zaatar or Provencal herbs.


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