Grilled Zucchini Fries

Preference: Parve
Difficulty: Easy
Occasion: Shabbat , Passover
Diet: Vegan , Gluten Free , Low Fat , Low Carb
Source: Family Table by Mishpacha Magazine

Recipe By Estee Kafra

I love this side dish. It’s as addictive as french fries and there is no comparing the fat and carbs at all.

Ingredients (8)

3 small or 2 medium zucchini
Haddar Kosher Salt

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Haddar Kosher Salt
2 tablespoons Bartenura Extra-Virgin Olive Oil

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Bartenura Extra-Virgin Olive Oil
1 tablespoon Tuscanini Balsamic Vinegar

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Tuscanini Balsamic Vinegar
1 clove garlic, minced, or 1 frozen cube
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 teaspoons lemon zest

Trim ends off zucchini and cut into quarters lengthwise.
Take a spoon and hold upside down, run along the core to remove the seeds from center.
Spread zucchini cut-side up on a baking sheet lined with paper towels.
Sprinkle with half a teaspoon of salt and let sit for 10 minutes. Blot with paper towel to dry.
Preheat grill to medium.
Combine all remaining ingredients except for lemon zest and toss zucchini in mixture to coat.
Set zucchini on grill to cook, flipping occasionally until cooked but not too soft, about eight minutes.
Remove from grill and sprinkle with lemon zest and any extra vinaigrette.