Your first zucchini of the season delights, as does your second, but by the fourth or fifth, you wonder why so many people have planted so much of a vegetable that is mild (almost bland) in flavor, soft in texture, and moist to the point of being watery. Russ Faulk knows why.
Russ is the head designer at Kalamazoo Outdoor Gourmet and, as such, is responsible for some of the most stylish grills on the planet. He has also devised one of the world’s most ingenious ways to grill zucchini. He slices it paper-thin on a mandoline (a necessary tool for this recipe unless you have mad knife skills), then accordions the slices on bamboo skewers. (This recipe was inspired by his stunning cookbook, Food + Fire.) This turns the notoriously limp vegetable into a series of crisp burnt edges. The result looks cool as all get-out. Add a lemon herb butter, and you may just find yourself planting extra zucchini next summer.
