- 2 small zucchini, cut into 1/2-inch slices
- 1 cup salsa
- 1/2 cup shredded Monterey Jack cheese
- Place zucchini on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Top with salsa. Fold foil around zucchini and seal tightly.
- Grill, covered, over medium heat for 25-30 minutes or until zucchini is crisp-tender. Open foil carefully to allow steam to escape. Transfer zucchini to a serving bowl; sprinkle with cheese. Yield: 4 servings.
Originally published as Salsa Zucchini in Simple & Delicious July/August 2007, p43
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Reviewed Sep. 11, 2009
"I actually cooked this in the skillet but next time I will cook it on the grill because I'm sure it will be even better that way. Great idea! Thanks!"