Grilled Zucchini

For summer, this is my new go to for zucchini. 

The flavors were so spot on for a summer dish.  It could easily go with anything else you are preparing!

As Always,

ENJOY!

INGREDIENTS

16oz. zucchini, quartered lengthwise

olive oil 

salt 

pepper

1 1/2 oz. sundried tomatoes, chopped

a handful of basil leaves, torn into pieces

    Trim ends and quarter zucchini lengthwise.  Toss with olive oil and place over hot grill. 

     I used my cast iron grill on the stove, cooking the zucchini spears in two batches.  Adding olive oil to the pan gives a smoky flavor to the zucchini as it cooks.  Turn the zucchini every few minutes so that all sides are cooked.  

    While the zucchini is cooking, chop the sundried tomatoes, tear the basil into pieces, and add to a large serving bowl.  Add some olive oil and salt and pepper.

     When the zucchini is done cooking, add to the serving bowl and toss with the toppings and dressing. Serve.