•   1 ½ pounds zucchini

• ¼ cup za’atar
• 2 tablespoons olive oil
• Salt and pepper (or sumac if you are on low sodium diet)
• Parsley, for garnish

PREPARATION

1. Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.  (Since it was raining, we heated a large skillet to sauté the zucchini.)
2. Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.  Put into bowl.
3. Stir 1/4 cup za’atar and 2 tablespoons olive oil into the bowl with zucchini.  Toss so zucchini is coated with za’atar and season with salt, pepper and/or sumac.
4. Grill or sauté until al dente

Notes:   I added sliced fresh shiitake mushrooms to the sautee  I love mushrooms in everything!

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