July 10, 2016
Dinner, Side Dishes, Dairy,
Cheese, Feta, Vegetables, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Summer, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Zucchini, Kosher Dairy more
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"Our local Farmer Market give out free recipes...this one sounds yummy."
Slice zucchini in into rounds about 1/2 inch thick.
Toss zucchini in with olive oil, salt, and pepper in a large bowl until coasted
Grill zucchini over medium-high heat. Cook first side for 5-6 minutes then flip over and cook second side for another 3-5 minutes.
While cooking zucchini, prepare balsamic-honey syrup: Combine balsamic vinegar, honey, pepper, and red pepper flakes (if desired) in a small pot. Bring to a boil then lower to a simmer, stirring often. Reduce by 1/2-3/4 to make a thick syrup. Remove from heat.
Arrange grilled zucchini on a plate, sprinkle with cheese, drizzle with balsamic-honey syrup and serve warm.
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