Grilled Zucchini with Lots of Herbs

This is our new favorite thing to do with zucchini. Adapted from Vegetables Unleashed by José Andrés, this is barely a recipe, really more an approach — one that you could apply to just to many a vegetable. The za’atar brings something special. We reviewed Vegetables Unleashed in August 2020.

Serves 4.

Ingredients

4 medium zucchini, sliced lengthwise into 1/2-inch-thick planks

2 or 3 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1 tablespoon za’atar

A big handful of fresh herbs, such as dill, thyme, basil, mint, tarragon, parsley and/or fennel fronds.

Instructions

1. Heat up an outdoor gas grill or light a charcoal grill, or preheat a grill pan on top of the stove.

2. Place the sliced zucchini in a shallow bowl, drizzle on the olive oil and salt and gently toss the zucchini to coat. When the grill or grill pan is nice and hot, lay the zucchini slices across the grates (or ridges) and cook for 2 to 3 minutes (you can rotate them 45 degrees midway through for nice crosshatches), until lightly charred, then flip and repeat.

3. Arrange the zucchini on a platter or four individual plates. Sprinkle with the za’atar and finish with the herbs.