Prep time: 5 min
Cooking time: 25 min
Serves: 4
Ingredients:
4 zucchini
Fleur de sel
Olive oil
A twist of the pepper mill
EQUIPMENT:
Kamado Kokko L or XL
1/2 ceramic plate for indirect cooking
Chamba black clay plate
Preparation:
Light your Kokko and bring the chamber temperature to 260°C.
Prepare the zucchini by rinsing them under running water, slicing them in half lengthwise, and scoring the flesh with the tip of a knife to create a crosshatch pattern that will help them cook evenly.
Generously sprinkle fleur de sel over the grilled side of the zucchini to “draw out” their moisture, allowing them to sweat and concentrate their flavors.
Heat the ½ ceramic plate for 10 minutes, lightly oil the underside of the zucchini, and place them on the hot plate. Cook for 25 minutes on one side only; the zucchini are done when they stop releasing water and the grill marks are clearly visible.
Remove them from the plate, arrange on a dish, and finish with a pinch of fleur de sel, a drizzle of olive oil, and a twist of the pepper mill. This cooking method is truly interesting, as I find zucchini is at its best when enjoyed in its natural state…
