Dangerous Marinated Zucchini

It’s way too easy to eat a ton of this delicious zucchini! Leftovers? Hah, not in my kitchen. But the leftovers keep a few days in the fridge and are great for sandwiches, chopped into scrambled eggs, or just as a tasty cool side.

Farmer Jenni

Ingredients

Marinade

1/4 cup Apple Cider Vinegar or Lemon Juice
2 TBSP Water
1/4 tsp Salt
1-4 Cloves Garlic to taste, crushed and roughly chopped
2 TBSP Olive Oil, or your favorite salad oil
1 TBSP Soy Sauce/Tamari, optional
Ground Black Pepper to taste, optional
1 tsp Toasted Sesame Oil optional

Zucchini

2 medium Zucchini
Fresh basil or parsley chopped

Directions

1) Combine all Marinade ingredients and let them meld while
2) Slice zucchini lengthwise into 1/4 inch planks. To make this easier, slice a bit off one side of the zucchini, then place the now flat side, down flat and steady on the cutting board.
3) Give the marinade another mix and combine zucchini and marinade in a plastic bag, baking dish, or even a deep plate. Maneuver zucchini until each side is coated. Let marinade 5 minutes-1hour while you prep your grill or pan, and maybe the rest of the meal.
4) Cook zucchini on a medium grill, or in a cast iron pan, just until tender with a hint of char. Sprinkle your chopped herbs on top. Let cool just a bit, then enjoy!