We had a large, more like giant, zucchini in the garden. I sliced it and it wasn’t seedy in the middle so I decided to grill them up for dinner. Â These Grilled Zucchini Stacks can be a side, main dish, light lunch, or appetizer.
Grilled Zucchini Stacks
Makes 4 servings, or 2 main dinner portions if not serving with anything
1 large zucchini or smaller ones to make 12- 3/4″ slices
4 large tomatoes
1 large red onion
10-12 basil leaves
1/4c unhulled sesame seeds
1/4c raw shelled hemp seeds
1/4c ground flax seed
1TBSP granulated garlic
sea salt (added about 1tsp)
Preheat grill to medium. Slice zucchini into 12 slices approximately 3/4″ thick. Slice onion into 12 thin slices. Slice each tomato into 3 sections, or 3 slices per. Arrange zucchini slices on a cookie sheet or plate, top each with an onion slice and a tomato slice. Place zucchini on the grill. I grilled my large slices for 10 minutes on high and another 5-10 minutes on low. You will want to cook them until tender but not mushy. While zucchini is cooking in a small food processor chop together sesame seeds, hemp seeds, flax seeds, garlic, and salt. When zucchini is done you can plate them without stacking and top each with a little of the garlic seed mixture and some shredded basil. To make stacks add a little of the garlic seed mixture to the first zucchini layer and top with another zucchini layer, more of the seed mixture and continue until you have 3 layers. Top with a little shredded basil. Enjoy!
