2 teaspoons sesame seeds
1-1/2 tablespoons sesame oil
1-1/2 tablespoons canola oil [or vegetable oil]
4 medium-sized zucchini
salt and freshly ground black pepper, to taste
Toast sesame seeds in a dry nonstick skillet over medium heat for 4 to 5 minutes, stirring frequently or shaking the skillet to keep them from burning. You?ll know they?re done when they begin to color slightly and one or two of them ?pop.? You should also smell a lovely sesame fragrance. Transfer to a small bowl to cool and set aside.
Combine sesame oil and canola oil in a large bowl. Rinse the zucchini, pat dry with a paper towel and slice them on the diagonal into 1/3 to 1/2-inch thick slices. Using a wooden spoon, gently toss zucchini slices with oil mixture to coat. Season with salt and pepper and toss some more.
Grill the zucchini. Working quickly with tongs, arrange zucchini slices directly over coals, shaking off oil as you remove them from the bowl to minimize flare-ups. Grill for just about 2 minutes per side. Essentially, once you get them all on the grill, start turning the ones you placed there first. And after you?ve turned all of them, you can start transferring them to a large, shallow bowl.
Just before serving, sprinkle the zucchini with the toasted sesame seeds and toss lightly. Doing this at the last minute helps the sesame seeds retain their nutty crunchiness.
You can grill this dish ahead and serve room temperature or grill at the last minute to serve hot.