2 large zucchinis, sliced lengthwise into 1/4 inch thick strips

1 lemon

1 clove garlic, minced

1 tablespoon Dijon mustard

1/4 cup extra virgin olive oil

Splash of white wine (Chardonnay recommended)

1 tsp Montreal Steak Seasoning

Zest of 1 lemon

LEMON VINAIGRETTE

Using a mason jar, zest the lemon, taking care to only use the yellow part to avoid bitterness. After zesting, cut the lemon in half and squeeze its juice into the jar. Add the minced garlic, Dijon mustard, extra virgin olive oil, a splash of Chardonnay, and Montreal Steak Seasoning to the jar. Secure the lid on the jar and shake vigorously until all the ingredients are well combined and emulsified. Set aside.

PREP THE ZUCCHINI

Preheat your grill to medium-high heat.

Slice the zucchinis lengthwise into 1/4 inch thick strips. Lightly brush both sides of the zucchini strips with lemon vinaigrette.

Place the zucchini strips on the grill in a single layer. Grill for about 3-4 minutes on each side, or until tender and grill marks appear.

During the last minute of grilling, baste the zucchini strips with your prepared lemon vinaigrette. Be careful not to overdo it, as you'll want to save some for drizzling later.

Once the zucchini is grilled to your liking, transfer it to a serving platter. Drizzle the remaining lemon vinaigrette over the grilled zucchini just before serving. The warmth of the zucchini will help meld the flavors beautifully.

If desired, garnish with a little extra lemon zest or a few fresh herbs like parsley or basil for an additional burst of color and flavor. Enjoy!