My Grilled Zucchini with Lemon Basil Dressing goes perfectly with steak, chicken or fish. You can serve it hot or at room temp.
The leftovers make a fab sandwich with provolone or mozzarella. I also like this with hummus and tomato on Italian bread. So yummy!
Zucchini is out in full force right now, so I hope you can make this while we are rockin' the season.
Grilled Zucchini with Lemon Basil Dressing
Makes 6 side dish servings
3 zucchini, both ends trimmed, cut in half to make two 4-inch long logs and then cut into 1/4-inch wide strips. Strips should measure about 1 1/2 inches wide by 4 inches long. Each log should yield 4 to 5 strips.
4 Tbsp. olive oil, divided
2 Tbsp. fresh basil, chiffonade
Zest and juice of 1 lemon
Salt and pepper to taste
On baking sheet, line up prepared zucchini. Brush zucchini with 2 Tbsp. olive oil using a pastry brush on both sides. Season lightly with salt and pepper on both sides.
On a grill pan over medium high heat, grill zucchini slices about 4 minutes on each side or until lightly charred in batches. Do not overcrowd the pan. Remove cooked zucchini to a serving dish while grilling the remaining zucchini slices. Cover with aluminum or a lid to keep warm.
In a small mixing bowl, whisk together the remaining 2 Tbsp. olive oil, lemon zest, lemon juice and salt and pepper to taste until mixture emulsifies. Pour lemon dressing over cooked zucchini. Top with basil chiffonade. Serve warm or at room temperature.
No comments:
Post a Comment