I’m obsessed with our new BBQ and am looking for any reason to grill nowadays. This has never been where I do my end of the work for dinners. Kyle mans the BBQ and he likes it that way (at least that’s what I think) but I have convinced him to let me give it a whirl here and there. I was craving zucchini so I searched and found this yummy recipe from Bon Appetit.
The recipe calls for 8 whole zucchinis but it was just for the two of us so I edited it down to 2. Halved and halved then scored on the cut surface.Now, to make the butter baste — I was surprised at the ingredients they mixed, maybe because I’ve never done this before, but needless to say I was intrigued. In the pot: butter, lemon juice, garlic powder, curry poweder and dried oregano.
Meanwhile, I realized I did the full recipe or butter baste–rookie move–but decided to pour into a container to put in the fridge and use again (mom’s advice).
Pulled these off the BBQ and they are perfection. We were too hungry for me to style this shot — it was a quick snap and then scarf down situation. They were just as good as they look! Throwing this recipe in my ‘go-to’ folder.