Grilled Zucchini With Basil And Parmesean

• 6 medium zucchini
• Extra virgin olive oil
• 8 fresh large basil leaves, gently rinsed, patted dry and removed from their stems
• Fresh grated Parmesean cheese
• Kosher salt
• Fresh ground pepper

1. Wash zucchini and pat dry. Cut off both ends, then slice horizontally in half. Place in a rectangular casserole dish and drizzle olive oil over, then use a brush to coat the oil evenly over the zucchini.
2. Pile the basil leaves on top of each other with the largest leaf on the bottom. Roll them up in a tight horizontal roll, then begin to slice at one end in very thin sections. Set strips aside.
3. Grill zucchini over hot coals or a gas BBQ, turning to ensure even cooking. (Watch carefully so they don't overcook, which will make them mushy.)
4. Return them to the same casserole dish when done, laying the zucchini side by side. Slice across the zucchini in the dish with a very sharp knife to produce bite-sized chunks.
5. Top with chiffonade basil, grated Parmesean cheese, salt and pepper to taste. Turn to mix evenly and serve.

zucchini, extra virgin olive oil, basil, parmesean cheese, kosher salt, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/grilled-zucchini-with-basil-and-parmesean-1204475 (may not work)