1

Infuse your olive oil with a delicious garlic-flavor by pressing fresh garlic into about 1 cup of olive oil. I like to make my garlic-oil mixture early, so there is time to really bring out the flavor. You can use this garlic-infused olive oil for all kinds of things, like sautéing veggies or making popcorn. If you only have dried garlic on hand, just skip this step and add the granulated garlic with the other dried seasonings in Step 3.

2

Next, slice your zucchini into spears and top with the garlic-infused olive oil.

3

Sprinkle on a blend of Italian seasoning, salt and pepper. No need to stress about measuring this part—I never do! I just combine a pinch of the herbs along with salt and pepper in a small bowl for mixing. Then sprinkle it over the cut zucchini and toss to coat evenly on a Chinet Classic® platter.

4

Preheat the grill and set to medium heat. Transfer the seasoned zucchini spears to the grill using tongs. Let cook for 2-3 minutes per side. If you prefer a firmer texture, grill for the shorter amount of time. This zucchini cooks up fast and is best served warm, so cook up any other meat or veggies first and save the zucchini for last.