Time for another dish for our meatless Monday’s. I admit it, I am a “recovering vegetarian” (hubby’s term) and now eat meat, but for the longest time, I estimate about 13 years, I was a vegetarian but also ate fish. I think that’s called a Pesci Vegetarian? In any case during those 13 years, I filled my plate with colorful veggies, tofu and the occasional fish item. There are still times where that’s all I want and will eat an artichoke with a side salad for dinner. Yep, that would be it. I still love my veggies and eat them with every meal.  This grilled zucchini recipe can easily be expanded into the star of the show since it is so tasty it needs nothing else. Or if you’re a carnivore like hubby, pair it with a juicy steak.

Ingredients
1/2 cup crushed pineapple
1 Tablespoon honey
1 teaspoon brown sugar
1 small clove garlic, crushed
1/2 large garden grown zucchini sliced or 2 medium store bought zucchinis sliced diagonally
1/2 medium yellow onion, sliced
Cooking Spray

This time instead of using the outdoor grill, I had to use the inside one. Hubby said we were out of propane, boo!! I have this round grill/skillet I use when I want that outdoor taste but there are 5 inches of snow on the ground. Anyway, heat it up on the stove over medium heat and spray with cooking spray. Mix the pineapple, honey, sugar and garlic in a small bowl.

Arrange the zucchini and onion on the skillet and brush the top side with half of the pineapple mix. Cook until you have nice brown marks on the underside. Flip and brush the top with the other half of the mix. Cook until soft, but not mushy.

I love cooking with fruit and make every attempt to use fresh, but in this case, canned crushed pineapple was perfect. And it makes for an easy prep since you don’t need to cut up a fresh pineapple making it perfect for an easy weeknight side dish or to make a large amount for a family dinner after church.

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