Wednesday, June 26, 2019

Grilled Zucchini with Red Pepper Sauce

In the summer, we often grill zucchini. Usually we just slice it into rounds, salt-pepper-oil it, and grill it. But the June/July 2019 issue of Cook's Country offered a new method: sliced in half lengthwise.
Seemed kind of obvious, but there's more to it. They also cut a crosshatch pattern into the flesh side. This helped the zucchini to give up its moisture and turn out firmer and less mushy. We tried it, making sure to buy the suggested medium size zucchini. The halved, medium sized zucchini came out so much tastier than our last few batches of grilled rounds from large zucchini.
We made the suggested red pepper sauce, too, which is really just a version of romesco sauce. We grilled our red pepper earlier in the day and made the sauce before starting on the zucchini and everything else for dinner that night.
I tried to make mine look like the magazine photo, nestled in a pool of sauce with a bit of sauce drizzled on top.
SP simply poured sauce down the center of his zucchini halves. It was delicious both ways.

Even if we don't make the romesco sauce, I think we'll definitely start grilling our zucchini this way. Also, we're going to make more of an effort to not buy the huge zucchini (or let them grow that large in the garden). According to Cook's Country, a medium zucchini should be about as wide as a banana, so we'll aim for those sized zucchini.

Grilled Zucchini with Red Pepper Sauce

4 medium zucchini

1 red pepper
2 tbsp almonds
1.5 tbsp red wine vinegar
1/3 c olive oil
1.4 tsp salt
1/4 tsp pepper

Roast the red pepper on the grill (we brush it with olive oil and then place it on the grill, turning it every which way until it softens/is charred all over). Place pepper in a bowl, cover, and let it sit/cool until you can handle it. Remove skin. Cut into smaller pieces and put in food processor/blender along with the almonds, red wine vinegar, olive oil, salt, and pepper. Process until smooth. Place in a small container, cover, and set aside.

Slice the zucchini in half lengthwise. Cut a crosshatch pattern into the flesh side of each half. Brush with oil. Season with salt and pepper. Grill, flesh side down, until browned. Flip and cook other side until zucchini is done (a fork inserted meets little resistance).

Serve zucchini with red pepper sauce.

What we did differently:
*We didn't toast the almonds
*We omitted the garlic and the basil

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