Description

Learn how to make perfectly grilled zucchini with four easy toppings including chimichurri, Greek, corn salsa, and lemon parmesan gremolata.

Ingredients

Units Scale

2 zucchinis, sliced in half and ends removed
1 tablespoon olive oil
salt and pepper

Chimichurri (Fresh Herb Sauce)

1/4 cup fresh parsley, finely chopped
1 garlic clove, minced
1 tablespoon lemon juice
zest from 1/2 lemon
1 tablespoon olive oil
1/4 teaspoon sea salt
1 pinch or 1/4 teaspoon red pepper flakes

Bend everything together in a blender until it reaches your desired texture or mix everything in a jar with a lid and shake.

Corn Salsa

1 ear of fresh corn or 1 cup frozen corn
3/4 cup of your favorite salsa
small bunch fresh cilantro, finley chopped

Grill the ear of corn while you are grilling the zucchini. When browned, remove the corn from the cob with a knife. If using frozen corn, simply stir the salsa and cilantro together in a small bowl.

Lemon Mint Almond Gremolata

zest from 1 lemon
1/3 cup whole almonds, roughly chopped
1/4 cup freshly grated parmesan cheese
2 heaping tablespoons fresh mint, roughly chopped

Mix everything together in a small bowl

Greek Style

1/3 cup kalamata olives, roughly chopped or sliced in half
2-3 tablespoons feta cheese, crumbled
1/3 cup Pepperoncinis, roughly chopped or sliced
1 tablespoon fresh parsley, minced

Mix everything together in a small bowl

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Instructions

After you slice the zucchinis in half. Score the zucchinis, by using a small paring knife. Cut into the zucchni quickly – don’t go too deep. Cut them about 1/2 inch apart all the way down the zucchini then tilt the zucchini so you score down the same zucchini make a crisscross pattern or patchwork design. Repeat until all the zucchinis are scored.
Brush with olive oil on both sides and sprinkle with salt and pepper.
Heat your grill to high heat. When the grill is hot, add the zucchini, cut side down and grill for about 4 minutes or until the underside is nicely browned. Flip over and cook for another 4 minutes. Remove from the grill.
To assemble, top with whichever (or all) topping you choose. I use about 2 tablespoons for each half of zucchini.

Notes

The quantities in this recipe are based on 2 whole zucchinis, cut in half so you have 4 pieces. This could serve 4 people or 8 if you half the halves. This is a great vegetable side dish recipe. Perfect to make ahead of time and serve right off the grill. It’s impressive for your guests too!

The method for making chmichurri depends on the texture you like. I like to use a blender or small food processor but you can simply add everything in a jar with a lid and shake. If you want the parsley and oil to combine more almost like a pesto then the blender/food processor method works best.

Prep Time: 2
Cook Time: 10
Category: Side Dish
Method: Grilling
Cuisine: Italian