Long strips of courgette are basted with a rosemary-olive oil mixture and cooked on the barbecue. Lovely as a starter or as a side dish with barbecued steaks or fish.
Wished I would have made more! The family loved it. Since we all don't like rosemary, I used a teaspoon of basil leaves. The kids would not have liked balsamic, so I sprinkled some grated Parmesan at the end. Will definitely make this again since I have more zucchini than I know what to do with. I would probably use only 1/2 teaspoon salt next time. - 30 Jul 2012 (Review from Allrecipes US | Canada)
My husband tried this recipe when his zucchini patch started to produce great quantities of squash. We wanted something that wasn't pan fried with cheese on top, like we always prepare it. This was fast, easy, healthy, and delicious. He didn't change a thing in the recipe. The flavor complemented the grilled pork we were eating. Since we always have the ingredients on hand, even the fresh rosemary, I saved it to my Recipe Box. We did use a good quality balsamic vinegar to ensure a great flavor. - 22 Jun 2012 (Review from Allrecipes US | Canada)
This turned out a bit sweet, I know the balsamic vinegar is sweet, but the zucchinis have enough natural sweetness that the combination was cloying. I think that just a bit of lemon juice with the olive oil would make a good difference. Makes a very pretty presentation. - 16 Jun 2012 (Review from Allrecipes US | Canada)