I fully intended to finish my A to Z blogging and damn it I will despite having almost been without my computer for two weeks!!!! First it was an incredibly nasty virus - the one you know is really bad when your IT god says OMG! every few minutes and then again six hours later announces that he will come back tomorrow to finish it...then the next day...and finally Sunday night. Then I find out the internet is down because of the Assiniboine River flooding has damaged some fiber optic cables...now it is Thursday night and FINALLY it is back on line. It has been a long haul and after the first signs of withdrawal I didn't think I would make it but I have and I'm back!!
Did you miss me?
Anyway, I am going to keep this one simple. Zucchini is one of those wonderful, innocuous vegetables that you either love or hate. I really love it. I like it raw and chopped up into a salad or sliced lengthwise and on the grill.
Zucchini - any size but keep them all roughly the same size
Italian salad dressing
Cut zucchini into 3/4 inch thick rings and place in a non-metal bowl.
Pour some Italian salad dressing on top.
Add 1 or two cloves of crushed garlic, depending on how much zucchini you are preparing.
Add about 1 tsp grated ginger.
Mix and let sit overnight in fridge.
Thread onto skewers from skin to skin. You need to make sure you go through the skins or they will fall off the skewers.
Cook on barbeque or under a broiler until tender for about 10 - 15 minutes.
Shake some parmesan cheese lightly on top and serve.