Ingredients
4 zucchini, cut in 4 lengthwise
A volume of 120 ml of grated parmesan
2 teaspoons Herbes de Provence (ideally organic)
1 pinch of fleur de sel and a turn of the pepper mill
Olive oil (if possible in spray)
Preparation
Instructions
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Preheat grill on medium-high. In a large bowl, toss zucchini with oil, red wine vinegar, parsley, basil, and garlic powder. Season with 1/4 teaspoon salt and black pepper, to taste.
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Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean.
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Using tongs, place zucchini on grill. Cover and cook, 2 to 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more
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When zucchini is tender, remove from heat, taste for salt and adjust as needed and eat right away.
