By Fourth of July. Derek's second grill of the year. Isaiah co-grilling again. Zoe made her strawberry shortcake — fourth year, the tradition solid, the biscuits perfect. Marcus and Keisha are in Tuscaloosa but called from their own Fourth of July cookout and I could hear Keisha's family in the background and the sound was barbecue and laughter and Alabama and the future of this family expanding into Tuscaloosa the way it expanded into Charlotte and DC and everywhere the children go.
Curtis sat under the magnolia tree again — his summer throne, his spot, the wheelchair in the shade of a tree that has been in Cascade Heights longer than he has. He ate Derek's grilled chicken and Zoe's shortcake and he looked up at the tree and said, "This is a good tree." THIS IS A GOOD TREE. Curtis Jackson complimenting a tree. The man has expanded his approval range from food to nature. I am documenting this in my food journal, my memory, and the permanent record of my heart.
Fireworks at the park. Walking distance from the new house — we WALKED. No driving. No parking lots. Just: out the door, down the street, into the park, under the sky. Derek pushed Curtis's wheelchair. Zoe walked ahead with a friend. Isaiah walked beside me. The sky exploded and I thought about Mama saying "ooh" at every burst and I said "ooh" and Isaiah said, "You sound like Grandma Brenda." He's never met her. He knows her through the "ooh." The "ooh" is the inheritance that doesn't need a recipe. The "ooh" is the wonder. The wonder is the love. The love is the whole thing.
Derek had the grill going all day, and if Curtis’s approval has officially expanded from food to trees, I figured it could stretch one more inch to include something green — something that picks up that smoky char and comes off the grate crispy and golden in a way that feels almost celebratory. This grilled zucchini was exactly that: a side dish that asked nothing of the cook and gave everything to the plate. You throw it on the grill while the chicken’s resting, you set out a bowl of marinara, and then you walk down the street to watch the sky explode — and when you get back, it’s already been eaten and somebody is asking if there’s more.
Crispy Grilled Zucchini with Marinara
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4
Ingredients
- 3 medium zucchini, sliced lengthwise into 1/4-inch planks
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 cup marinara sauce, warmed, for serving
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat the grill. Heat a gas or charcoal grill to medium-high heat (about 400°F). Clean and lightly oil the grates.
- Season the zucchini. Arrange the zucchini planks on a large baking sheet. Brush both sides with olive oil. In a small bowl, combine garlic powder, smoked paprika, red pepper flakes, salt, and pepper, then sprinkle evenly over both sides of the zucchini.
- Grill until crispy. Place the zucchini planks directly on the grill grates. Cook for 4 to 5 minutes per side, without moving them, until grill marks form and the edges are golden and slightly crispy.
- Add the Parmesan. During the last minute of grilling, sprinkle the Parmesan evenly over the zucchini planks and close the lid just long enough for the cheese to melt and crisp slightly, about 1 minute.
- Serve immediately. Transfer to a platter and garnish with fresh basil if using. Serve hot alongside a bowl of warmed marinara sauce for dipping.
Nutrition (per serving)
Calories: 120 | Protein: 4g | Fat: 8g | Carbs: 9g | Fiber: 2g | Sodium: 380mg