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Cut off both ends of your zucchini and slice it in half across the middle of the bar, then slice each half into in wide strips (about ¼ inch thick) the length of the zucchini. If there is any zucchini remaining on the end, slice those circles off as well and save them for grilling (they make great crispy “chips”).
Lay the zucchini across the grill and BBQ until soft, flip and do the same on side two. Plate up and add a sprinkle of rosemary infused salt and drizzle with lavender balsamic vinegar.