much or as little as you want), cut into spears (you want them to all be about
the same size and thickness so that they cook evenly)
love garlic salt, seasoned salt, and onion powder or sometimes we will use
crushed garlic and sea salt, but really, anything goes!)
1. Put zucchini spears into large bowl. Drizzle with olive oil.
Sprinkle seasonings on top and mix with hands until all spears are coated.
2. Spray grill with nonstick cooking spray. Grill zucchini over medium-high heat
for just a couple of minutes (about 5), then turn over and grill for about 3
3. The zucchini is done when the outside is slightly charred and the
zucchini is softened, but it still keeps its shape.
Recipe courtesy of Six Sisters
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Raising an Olympian: Kerri Walsh-Jennings