Grilled Zucchini With Dill and Oregano

This is about as simple as summer zucchini gets: a sprinkle of dried herbs, a drizzle of oil and 10 minutes on the grill. It's an easy side for any cookout.

Serves 2 · 12 minutes

Ingredients

• 1 medium zucchini
• ⅛ teaspoon dried dill
• ⅛ teaspoon dried oregano
• ⅛ teaspoon ground black pepper
• 1 teaspoon extra-virgin olive oil

Instructions

1. Halve the zucchini lengthwise and cut it into pieces about 2 inches long.
2. Dust the cut sides lightly with the dill, oregano and pepper, then drizzle with the olive oil.
3. Heat an oiled grill hotplate or griddle to medium-low.
4. Cook the zucchini skin side down for about 4 minutes, turn it cut side down for 3 minutes, then finish skin side down for a final 3 minutes.

Adapted from CookLime.