This was a side dish that worked really well with some grilled albacore tuna steaks. For the fish, I made a quick topping of kalamata olives, green olives, cherry tomatoes, red onion, olive oil, lemon juice and feta cheese. So, it was a Mediterranean kind of a thing (one of my favorite kinds of things).

The zucchini grilled while the fish rested. I think the scores in the zucchini are to let the buttery goodness soak in. This recipe is easily halved or even quartered. I did the later with 2 tbsp butter, 1/2 tbsp lemon, 1/4 tsp each of the spices and a pinch of curry. Oh and yes — there was cheese!

Grilled Zucchini with Garlic and Lemon Butter Baste
recipe adapted from Bon Appétit magazine
8 medium zucchini (about 2 1/2 pounds), trimmed, halved lengthwise
1/2 cup (1 stick) butter
2 tbsp fresh lemon juice
1 tsp lemon-pepper seasoning
1 tsp . . . → Read More: Summer Side Dish: Grilled Zucchini with Garlic and Lemon Butter Baste