30 Min

GF

V

Grilled Zucchini

It is zucchini season in Texas and it’s time for us to find new ways to enjoy it. The beauty of zucchini is that it inherently has such a mild flavor, almost like a blank canvas, that it takes on the flavor of whatever you add to it. It’s also herb season, so I decided to put herbs and zucchini together. If you do not have an outdoor grill, sauté or roast the zucchini.

Regarding the herb sauce to accompany the zucchini, if you are going to serve it within a few hours of making it, use mint and/or basil. If not, use cilantro and/or parsley. Mint and basil tend to lose their bright green color after a few hours when mixed with lemon juice however parsley and cilantro will retain the color overnight. The herb sauce adds a bright pop of flavor to the slightly charred zucchini slices. Serve it warm or at room temperature.

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Cook Time

30 Minutes

Serves

4

Directions

Step 1

Cut the zucchini into half lengthwise and rub with salt, pepper and olive oil.

Step 2

Grill it cut side down first for 2 to 3 minutes then flip and cook the other side for another 2 to 3 minutes.

Step 3

To make the sauce, in a blender, combine the basil and mint leaves (saving a few for garnish), garlic, ginger, sesame seeds, lemon juice, serrano pepper, olive oil, salt and 1/3 cup of water. Puree until smooth.

Step 4

When the zucchini is done, cut it into smaller pieces and drizzle the herb sauce over it. Sprinkle pumpkin seeds and herbs. Drizzle a little more olive oil if desired.

Notes & Variations

You can par cook the zucchini and finish it in the oven. The herb sauce can also be made ahead of time.
There are many ways to amplify this dish – add grated cheese on top, or chopped nuts, nut butter or minced tomatoes.
To make a more luxurious version of the herb sauce, you could add 1/2 cup of yogurt or sour cream instead of water.

Ingredients

2 pounds zucchini

1/2 teaspoon sea salt

1/2 teaspoon black pepper

2 tablespoons oil

Herb Sauce

2 cups of basil leaves

2 cups of mint leaves

6 to 7 cloves of garlic

2-inch piece of ginger, peeled

2 tablespoons of sesame seeds or tahini

Juice of 1 lemon

1/2 serrano pepper (optional)

1/4 cup olive oil

1/2 teaspoon salt

Basil and mint leaves for garnish

2 tablespoons toasted pumpkin seeds

Step 1

Cut the zucchini into half lengthwise and rub with salt, pepper and olive oil.

Step 2

Grill it cut side down first for 2 to 3 minutes then flip and cook the other side for another 2 to 3 minutes.

Step 3

Step 4

When the zucchini is done, cut it into smaller pieces and drizzle the herb sauce over it. Sprinkle pumpkin seeds and herbs. Drizzle a little more olive oil if desired.

2 pounds zucchini

1/2 teaspoon sea salt

1/2 teaspoon black pepper

2 tablespoons oil

Herb Sauce

2 cups of basil leaves

2 cups of mint leaves

6 to 7 cloves of garlic

2-inch piece of ginger, peeled

2 tablespoons of sesame seeds or tahini

Juice of 1 lemon

1/2 serrano pepper (optional)

1/4 cup olive oil

1/2 teaspoon salt

Basil and mint leaves for garnish

2 tablespoons toasted pumpkin seeds

Notes & Variations

You can par cook the zucchini and finish it in the oven. The herb sauce can also be made ahead of time.
There are many ways to amplify this dish – add grated cheese on top, or chopped nuts, nut butter or minced tomatoes.
To make a more luxurious version of the herb sauce, you could add 1/2 cup of yogurt or sour cream instead of water.

Tags:

30 Min

Tags:

30 Min

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