Living at the Jersey Shore, The Garden State in the summer has perks. We’re not called the Garden State for nothing. According to NJ’s official web page, New Jersey is home to more than 9,071 farmers, covering 715,057 acres of farmland.
Roadside veggie and fruit stands are plentiful. Nearly every rural road has at least one or more aged wooden stands filled with make shift shelves that are covered with baskets full of fresh produce.
The locals know where to find them, but out of towners’ are often surprised and make emergency stops to get it on the action.
Sweet corn, pretty Jersey tomatoes, plump blue berries, sweet and juicy peaches, squash, and zucchini are some of my summer favorites and I take full advantage of the season.
I think zucchini is my favorite summer veggie. Learn more about zucchini here and here. While I have my go-to recipe for zucchini, I’m always looking for different recipes to infuse my zucchini with new flavors.
My pet recipe is quick and simple:
- 2 zucchini (Medium size)
- 2 vidalia onions or red onions (personal preference)
- 2 tsps. fresh ground black pepper
- Dash of crushed red peppers
- Dash of Lowry’s season salt (I only use this when I’m cooking for my family)
- 1 Tbs. olive oil (estimate… I’ve gotta learn to measure!)
Thoroughly wash and dry zucchini. Cut the ends off. Cut zucchini in half and then slice. I prefer mine sliced in half, but you can cut whole slices. Toss on to a sheet of aluminum foil. Half onion and then slice. Put the onions in with zucchini, add dry seasoning, and olive oil. Fold foil so juices don’t leak out.
Place foil pocket on a grill at medium temperature. Cook for about 20 minutes.
This is cooking at its easiest. There’s no excuse to not eat healthy.
Zucchini is safely tucked away in the foil.
Finished result…. Yummy! This is great over brown rice, quinoa, or alone.
Two days ago, I found a different recipe on Pinterest, compliments of thepioneerwoman.com. The zucchini is delicious, but has a complete different flavor.
Seriously, that’s what I love most about fresh veggies. I can eat say, zucchini for dinner five consecutive days, but each night, the zucchini can be cooked different and infused with a unique flavor. I never get tired of zucchini, but I’m not asking my family if they are tired of it. I may not like the answer. Lol!
Anyways, I tried the Grilled Zucchini with Lemon Salt recipe. As one of my friends would say,
Lol! All you need is zucchini, lemon, black pepper, kosher salt, and olive oil. For specific instructions and details, click here.
Here they are cooking nicely on the grill. The anticipation was killing me. Lol!
Mmmm…. If you’re eating this at home, consider this finger food,
because using a knife takes too dag on long! 🙂
Give it a try; you might like it.
Do you have quick summer recipe? Please share!
Thanks for visiting and enjoy your day!