Monday, June 16, 2014

Grilled Zucchini-Two Dishes

Zucchini is abundant during the summer months. I like to use the small, tender ones before they become large and seedy. The first post is like a warm zucchini salad and the second, could be served as a vegetarian main course, with that delicious sun dried tomato basil butter.

Grilled Zucchini Mozzarella Salad:
Grilled Zucchini Mozzarella Salad
2-3 zucchini, ends trimmed and sliced 1/4 inches lengthwise
1 Tablespoon olive oil, divided
kosher salt and freshly ground pepper, to taste
1 teaspoon sherry vinegar
1 Mozzarella, sliced
6 oven dried tomatoes, halved
1 Tablespoon reduced balsamic
basil leaves to garnish

In a glass pan, toss the sliced zucchini with 1/2 Tablespoon olive oil, salt and pepper.
Preheat grill pan and lay the zucchini across in a single layer. Cook about 5 minutes on each side and return to glass pan. Add the remaining 1/2 Tablespoon olive oil and sherry vinegar, lightly toss.
Place the zucchini on a platter, top with mozzarella and tomatoes. Drizzle with any remaining oil from glass pan and spoon balsamic over all. Garnish with basil leaves.

Grilled Zucchini with Sun Dried Tomato Basil Butter
Prepare the zucchini as in the previous post with olive oil and salt and pepper.
Grill and then top with 2 Tablespoons Sun Dried Tomato Butter.
Grilled Zucchini with Sun Dried Tomato Basil Butter

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