I wanted to do some sort of vegetable to go with the kabobs, but I wasn't sure what I wanted to do. While Rick was packing and unpacking as part of the first weekend of his move, I was searching the internet for the perfect side. I wanted something that we could grill, too, and my old stand-by epicurious.com came through with a delicious zucchini side dish to pair with the kabobs. As always, I amended it a little bit and pared it down since the original recipe serves 8. We served it so that we each got 1/2 of a zucchini. The recipe below serves 4.
Grilled Zucchini with Garlic and Lemon Butter
2 zucchinis, halved length wise
1 clove of garlic, pressed
1/2 stick of butter
Juice of half a lemon
1 teaspoon lemon-pepper seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
3 cheese blend
Preheat grill (medium setting). Score cut side of zucchini halves diagonally about 1/4 inch deep at 1-inch apart. Melt butter with lemon juice, lemon-pepper seasoning, garlic, oregano, and basil in a small saucepan. Brush seasoned butter on cut side of zucchini. Place zucchini on the grill face down and grill for around 12 minutes. Flip zucchini over and sprinkle 3 cheese blend over the cut side. Close grill top and cook until the cheese is melted.Enjoy!