Aida's Scalloped Zucchini

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Olive oil
  • 2 pounds zucchini, ends trimmed and sliced into 1/4-inch thick coins
  • Salt
  • 4 (12 by 18-inch) pieces aluminum foil
  • 2 cups shredded aged Cheddar
  • 2 medium shallots, thinly sliced (about 1 cup)
  • 4 teaspoons minced garlic (from about 4 medium cloves)
  • Freshly ground black pepper
  • 4 teaspoons all-purpose flour
  • 16 thyme sprigs
Directions

Heat grill to 350 degrees F (medium heat) and oil well.

Place zucchini in a sieve set over a bowl, salt well, toss to coat, and set aside to let drain, at least 5 minutes.

When ready to cook, oil 1 piece of aluminum foil on 1 side. Sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over cheese (about 3 rows of 8 zucchini coins). Sprinkle 1/4 cup of the shallots and 1 teaspoon of garlic evenly over top, and season with salt and freshly ground black pepper. Top with another 1/4 cup cheese, sprinkle with 1 teaspoon all-purpose flour, and top with 4 sprigs of thyme. Enclose foil tightly to form a packet and repeat to make 4 packets.

Place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes total.


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    This recipe is featured in:

    Cookout Sides & Salads