Hhm, what's next - zucchini ice cream? Ok, no.

Now, I like zucchini as much as the next person, but when my sister-in-law asked if I’d like a “few zukes”, I may not have been quite so enthusiastic had I known she was referring to 125 pounds of steroidal summer squash.

I made good headway by (twice!) quadrupling Rose Levy Beranbaum’s  zucchini bread recipe from her wonderful cookbook, The Bread Bible. (Sorry, Rose, I know you called for raisins, but I substituted toasted hazelnuts and it was delicious. Next batch will get toasted almonds and dried cranberries. Most of it will go in the freezer, and will make a nice treat in back to school lunches, I think.)

That left me with about 122 pounds, so I’ve been busy dreaming up new ways to zap through my zukes.  Fortunately, I’ve been playing for a week on a new Stok barbecue (see pic above) that has removable solid and racked grill plates and I was able to use this new grill, (which, btw, I love - more on that soon) to come up with a new recipe.

Here’s what I did.

I started with the leftover BBQ-ed corn that I made on the grill the night before, for which I’d also made shallot butter (finely mince two shallots and mix with about  ¼ cup unsalted butter)

Remove the kernels from the corn and warm slightly with a small amount of the shallot butter in a small pan on the grill

Slice several small zucchinis lengthways

Spread a small amount of shallot butter on both sides

Place on the solid plate on the Stok over a medium flame and grill for a couple of minutes each side

Slice a small camembert in thin strips (I LOVE the PC Camembert, but I bet PC Belle Riviere would work too) and place one on each grilled zucchini

Close the lid for a 30 seconds or so let the cheese melt

Remove the zucchini/cheese slices from the grill and sprinkle with corn

Serve with PC’s Mediterranean-flavoured quinoa.