Grilled zucchini can be so-so or one of the highlights of the meal. Sometimes it tastes soggy or dry, so it can definitely be a hit-or-miss veggie. We try to make it a highlight with this recipe.
4 medium zucchini, cut into 3/4 inch rounds.
1/4 c. Italian dressing
1 t. oregano
2 red peppers, cut into chunks
1/4 c. grated parmesan cheese
Wet wooden kabob skewers for 30 minutes in water. Remove from water and then thread with zucchini and peppers in alternating order. Place kabobs on foil-lined platter and top with dressing and oregano.
Grill, turning once, for about 10 minutes (or longer if you like zucchini very soft). Remove from heat and sprinkle with parmesan cheese. This looks so nice on a plate next to our flank steak.