(Updated August 2008) Sometimes the simplest idea can really be a keeper, and when my friend Georgette made dinner for me a few years ago and used her stove-top grill pan to cook zucchini slices which she’d simply brushed with olive oil and seasoned with Greek seasoning, I loved it so much I bought my own stove-top grill pan and have been happily using it ever since. This recipe is long overdue for a photo, and it’s also perfect for the category of Easy South Beach Recipes, where I share recipes with five ingredients or less.
I used the round 8-ball zucchini when I made the zucchini in these photos, since those are producing like mad in my garden, but you can use zucchini slices of any shape. This can also be cooked on an outdoor grill.
Wash zucchini, trim ends, and cut into slices about 3/8 inch thick. Brush both sides with olive oil and sprinkle on Greek seasoning.
Preheat the grill pan so it’s very hot when you put the zucchini on, especially it you’re going for nice grill marks. Cook until zucchini is well browned, but still a tiny bit crisp, about 4 minutes per side.
Georgette’s Greek Zucchini
(Makes 2-4 servings, depending on how big your grill pan is, recipe created by Georgette)
2-4 medium sized zucchini
1-2 T olive oil to brush zucchini (since there are so few ingredients, use the best olive oil you have for this recipe)
2-3 tsp. Greek Seasoning (I like Penzeys.)
(If you don’t have Greek seasoning, Penzey’s lists salt, oregano, garlic, lemon peel, black pepper and marjoram as ingredients. Use whichever of those you have.)
Wash zucchini. Cut ends off and cut into slices about 3/8 inch thick. Even thickness is important but they don’t have to be perfect.
Heat stove top grill pan with ridges until it is quite hot. (You should only be able to hold your hand there for a few seconds.) While pan heats, brush zucchini with olive oil and sprinkle on Greek seasoning. Grill until both sides are nicely browned and zucchini is cooked but still a tiny bit crisp, about 8 minutes total. (Actual cooking time will depend on how hot your pan is and how many zucchini you’re cooking at once.) Serve hot.
This is also a good way to cook yellow squash, eggplant, or asparagus.