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Author Notes: It's summer in the Southern Hemisphere, and that means one thing (at least when it comes to the kitchen) - zucchini, zucchini and more zucchini! Here's one of my latest favorite ways we've been cooking it up. —Jill Haapaniemi
- 2 teaspoons apple cider vinegar
- 1 tablespoon tablespoon lemon juice
- 2 teaspoons maple syrup
- 1/3 cup olive oil, plus more for drizzling
- 1 clove garlic, minced
- 1 teaspoon salt, divided
- 1/4 teaspoon fresh cracked pepper
- 1 zucchini, cut into 1/4-inch rounds
- 1/2 cup freekeh, cooked
- 1/3 cup whole milk ricotta
- Handful fresh dill, roughly chopped
- Good pinch za'atar
- Make the dressing: in a small bowl, whisk vinegar, lemon juice, maple syrup, and olive oil with garlic, 1/2 teaspoon salt, and pepper until well combined. Set aside.
- Lay a clean tea towel on your bench or table and place zucchini slices on top in a single layer; sprinkle zucchini slices with 1/4 teaspoon of salt; flip slices over and salt the other side with another 1/4 teaspoon salt. Top slices with another clean tea towel. Allow zucchini to rest and release some of its moisture, at least ten minutes.
- Meanwhile, fire up the grill. If you're cooking over coals, you want to wait until you've got hot embers and not just flames, as this will provide more even cooking. If you're using a grill pan, place it on the stove over medium-high heat.
- Arrange zucchini in a single layer on the grill, cooking undisturbed until grill marks form, 3-5 minutes (depending on the size of your slices). Flip zucchini slices and cook another 3-5 minutes until the zucchini rounds are nicely charred and have become slightly tender.
- To serve: toss freekeh with dressing and pile onto a platter or shallow serving bowl. Top with warm grilled zucchini, a drizzle of olive oil, spoonfuls of ricotta, fresh dill, and za'atar. Serve immediately.