Slice zucchini into thin ribbons using a knife or mandoline. Drizzle generously with olive oil.
Char zucchini until well marked on both sides, about 3-4 minutes a side. Season.
Pack into super clean glass jars while still hot and cover with a little olive oil if you prefer to keep them for longer.
Variations
mixed veg – I sometimes cook red capsicum (bell peppers) and halved baby eggplant with the zucchini and toss them all together before serving.
post-grill marinade – lovely if warm zucchini are tossed in a dressing of 1-2 tablespoons each good quality balsamic and extra virgin olive oil + a crushed clove of garlic. Just don’t forget to fish the garlic out before serving.
don’t have a BBQ? Try zucchini ‘coins’ – if you don’t have a char grill pan or BBQ, cut the zucchini into round coins and cook over a medium heat in a saucepan with plenty of olive oil until super soft and buttery.
Usage Suggestions
as a side dish – just drizzle with olive oil and a squeeze of lemon and tear over some mint leaves. So good!
on sandwiches – team up with grilled peppers and your favourite cheese for a killer veggie ‘sanga’ (that’s Aussie for sandwich)
veggie ‘noodles’ – pile charred zucchini on a plate and top with your favourite pasta sauce. Especially great with ragus.
smoky ratatouille – combine with roast eggplant and charred peppers and simmer in tomato puree or passata until you have a lovely thick veggie ‘stew’.
on pizza – great with lashings of mozzarella and fresh mint once it comes out of the oven.
Prepare Ahead?
Absolutely. Takes about 30 minutes. I like to make up a big batch to have on hand for quick meals during the week.
Storage Best Practices
Pack into glass jars and cover with olive oil. Will keep in the fridge for a few weeks, longer if using sterilised jars (hot from the dishwasher).
Can be frozen for up to 12 months.
Waste Avoidance Strategy
zucchini – will keep for 2 weeks or so in a plastic bag in the fridge. For longer storage best to cook and store under oil as per the recipe.
Problem Solving Guide
zucchini sticking to the BBQ – sounds like you need more oil!
crunchy in the middle but charred on the outside – either your temperature is too high, or more likely, the zucchini aren’t cut thinly enough. You could pop them in the oven to roast until they’re tender if you like.
too bland? – add in a little more salt. And next time try using smaller, fresher zucchini.
Add to my Old Favourite Recipes
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