A summer favorite! Cook it alongside your meat and the zucchini soaks up some of the great meat juice.

Ingredients:

Zucchini

Olive oil

Sea salt

1. Cut smaller zucchinis in half lengthwise and quarter large zucchinis. Remove any seeds that look mature enough to plant. Brush with olive oil and sprinkle with sea salt.

2. Grill zucchini for twenty minutes, turning once.

(Note: the brown thing in the picture is steak, not a magical new cow-summer squash hybrid. I’m working on a hybrid, though. So far the cow just eats the zucchini.)