What the hell is a Mexican zucchini? That was my first thought as I looked at the pretty display of squash. My second and third questions- Were the Mexicans offended by the name? and What the hell made it different from a regular zucchini? I added one to my basket, preparing myself up for a culinary challenge. I placed it on the counter and stared it down. This food was a first for me, making it a culinary challenge. I quickly did a Google search and learned a Mexican squash is also called a grey squash (I know that name is not any better). I stuck with my philosophy, which is if I am going to try something new I want to enjoy it in its purest form to see if I really like it. I have to say I like it, and was sad I only bought one.
- 1 Mexican Zucchini
- Olive oil cooking spray
- 3 pinches of gourmegg (If you don’t have this you can use any vegetable seasoning, but I repeat you should really get some!)
- ½ cup of Reggiano parmesan
Lop off the tops and bottoms of the zucchini and cut into slices, lengthwise. Sprinkle with gourmegg. Place on a grill pan and cook for 2 minutes per side, then sprinkle with cheese