Grilled Zucchini with Sea Salt

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon sea salt 
• 2 teaspoons olive oil extra virgin extra-virgin
• 2 medium zucchini 

Equipment

• food processor
• bowl
• frying pan
• grill
• grill pan

Directions

1. Preheat grill pan over medium-high heat.
2. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
3. PARMIGIANO-CRUMBED: Prepare base recipe. Chop 1 1/2 ounces ciabatta bread.
4. Place bread and 1/2 teaspoon thyme in a food processor; pulse 10 times.
5. Heat a skillet over medium-high heat.
6. Add 2 teaspoons olive oil.
7. Add bread mixture; cook 5 minutes, stirring frequently.
8. Combine zucchini, bread mixture, and 2 tablespoons grated fresh Parmigiano-Reggiano.
9. Serves 4 CALORIES 94; FAT 9g (sat 2g); SODIUM 241mg
10. CAPRESE "SALSA": Prepare base recipe.
11. Combine 1/3 cup diced tomato, 2 ounces sliced fresh mozzarella cheese, 3 tablespoons chopped fresh basil, and 1 minced garlic clove in a bowl.
12. Add 1 tablespoon extra-virgin olive oil and 1 teaspoon red wine vinegar to tomato mixture; stir gently. Divide zucchini evenly among 4 plates. Top zucchini evenly with tomato mixture.
13. Serves 4 CALORIES 106; FAT 1g (sat 3g); SODIUM 246mg
14. MINT GREMOLATA: Prepare base recipe.
15. Combine 1/4 cup finely chopped fresh flat-leaf parsley, 1/4 cup finely chopped fresh mint, 1 1/2 tablespoons grated lemon rind, 1 tablespoon olive oil, and 2 minced garlic cloves. Divide zucchini evenly among 4 plates; top evenly with gremolata.
16. Serves 4 CALORIES 72; FAT 9g (sat 8g); SODIUM 133mg