Whoa. I've been eating a lot of zucchini lately. Tonight I was craving some garlic bread and this totally did the gluten-free trick. The original recipe is from Allrecipes.com but I made some adjustments by substituting olive oil for butter and leaving 1 tbsp of parsley out.Serves 4
3 zucchini
3 tablespoons of extra virgin olive oil
2 cloves garlic, minced
1/2 cup parmesan (I used a Superstore blue menu light version and it was delish)
Black pepper to taste.
Preheat grill to medium heat. I used a grill pan on my stovetop as it was chilly tonight.
Cut the zucchini crosswise in the middle. Slice each half into 3 sections, making 6 slices per zucchini.
In a bowl mix the olive oil and garlic. Brush the mixture over both sides of each zucchini slice. Sprinkle each slice with Parmesan cheese, and place the slices, cheese side up, on the grill. I sprinkled a little pepper over them at this point.
Grill the zucchini until the underside has grill marks, it is cooked through and the cheese has melted. This took about 8-minutes.
