Summer Zucchini, Massaged and Minted

How prosperous the humble zucchini plant? One day nothing but a slim finger, the next day a zucchini as thick as your arm. Such was the find today, hidden amongst the plate-sized leaves, behind the flowering promise of more zucchini’s to come.

Zucchini, in summer, must be cut into 6cm chunks, sliced into wedges about 1/2 cm wide, and massaged lovingly with olive oil.

Once on the grill, forget about them, do other stuff, prepare the rest of the meal. This part can’t be rushed. Patience will ensure their zebra-crossed brands are a delight for the eye, the smoky char-grill adds depth to their flavour.

Then sprinkle them liberally with chopped mint and lemon juice. Or vinegar. I use lemon juice because I avoid sulfites, even the natural ones found in all vinegars, but I used to use apple cider vinegar, and it was gorgeous. We have one of those heavy ghisa grill plates which we heat over the gas burner on the kitchen stove.

But tomorrow is Saturday, so it will be the Barbeque. We ate the lot today with pork chops, a yukka-and-apple mash and quick sauteed Tuscan Black Cabbage. Well Satisfied.

If you’ve never made these, do! Let me know, rate the recipe as they do, and go massage that Paleomantic love all around your social media. Don’t be shy! Thanks. Love ya.

Summer Zucchini, Massaged and Minted

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Summer Zucchini must be massaged with olive oil, char-grilled and sprinkled with fresh mint and lemon.

Paleomantic: Paleomantic

Recipe type: Vegetables, Salads and Sides

This fits: Paleo, Whole 30, Auto-Immune Protocol

Serves: For 2

Ingredients

• A big zucchini
• Olive Oil
• Salt
• Fresh Mint Leaves
• Juice of ½ a lemon

Instructions

1. Place a ghisa grill plate onto a medium heat.
2. Place two or three tablespoons of Olive Oil on a plate, and add some freshly ground salt.
3. Cut the ends off the zucchini, and then cut into 6cm chunks.
4. Stand the chunks up, and slice off a very thin edge, both sides. See note.
5. Then slice into wedges about ½ wide, or just a bit thicker. If they're too thin they'll break into mush when you try to flip them.
6. Massage the chunks well with the olive oil. Enjoy it.
7. Place the wedges on the hot grill plate. Then do other stuff.
8. Squeeze the ½ lemon. Finely chop the mint.
9. When the zucchini's are well-branded, flip them over. The second side usually doesn't take so long.
10. When down, place a layer onto a serving (a dish is actually better, so you don't spill the juices all over the floor as I usually do.) Sprinkle lemon juice (or vinegar) and the chopped mint over before adding another later.
11. Allow the zucchini to rest for a while before eating, if you can, so that all the flavours assimilate.
12. Paleomantic!

Notes

Don't throw out the sliced zucchini edges! If you're Paleo, you're probably poor. Pop them into your bits-n-bobs vegetable container for chopping up later and using for your Paleomantic Breakfast All Star One Pan Combo.

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