This is yet another way to prepare garden zucchini in a yummy way, and it's a bit healthier than the recipe below. If I jotted down the recipe when I mixed the marinade, I can't find it now. It's a simple marinade, though, so here goes.
Balsamic vinegar
minced garlic
minced onion
chopped green onion tops
freshly ground black pepper
lemon juice
some extra virgin olive oil
salt
sugar
and I may have also splashed in a bit of white cooking wine
All to taste.
Wash zucchini (do not peel) and slice in lengthwise pieces of about 1/4 " thickness. Marinate in the refrigerator for a few hours or overnight and then grill, uncovered, until char marks appear. Flip, and grill the other side. If it is not yet crisp-tender, grill, covered, for several more minutes.
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