1 pound zucchini
2 tablespoons olive oil
2 tablespoons minced garlic
Zest from 1 lemon
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and black pepper to taste
¼ teaspoon crushed red pepper flakes (optional)
Remove the ends from the zucchini and slice them lengthwise into halves or thirds.
In a small bowl, whisk together the olive oil, garlic, lemon zest and juice, vinegar and spices. Place the zucchini in a large dish or on a rimmed sheet pan and pour the marinade over the zucchini. Let sit for 30 minutes or more, stirring occasionally.
Preheat grill to medium-high heat. Grill the zucchini slices for 3 to 4 minutes on each side, basting with any remaining marinade when flipping. Serve warm.
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