Grillers have a love-hate relationship with zucchini, the quintessential summer vegetable. While we adore its fresh flavor and abundance, we dread its tendency to turn soggy when grilled. Fortunately, Russ Faulk, the chief designer at Kalamazoo Outdoor Gourmet and author of “Food + Fire,” has developed a brilliant technique to keep zucchini crispy on the grill. He slices it thinly on a mandolin and threads the strips onto skewers to cook over a blazing fire. As the edges char and crisp up, the zucchini transforms into the vegetable equivalent of smoky burnt ends. To take this concept to the next level, I suggest seasoning the zucchini with a classic barbecue rub of your choice and brushing it with spiced butter. This way, you can enjoy the best of both worlds – the flavors of a classic barbecue and the freshness of summer vegetables.
INGREDIENTS
Yield:
6 servings
Vegetable oil, for the grill grates
8tablespoons (1 stick) unsalted butter or extra-virgin olive oil
1garlic clove, minced
3tablespoons barbecue rub or spice mix
1teaspoon finely grated lemon zest
6medium-small zucchini (6 ounces each)
Kosher salt
PREPARATION
Step 1
Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
Step 2
Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
Step 3
Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant ⅛-inch thick. You can also use a chef’s knife to cut slices lengthwise just shy of ⅛-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it’s too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
Step 4
Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
Step 5
Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.
