Grilled Zucchini with Chimichurri
You've probably noticed that recently I’ve published more zucchini recipes than usual. The reason is that we have so much zucchini in our garden that's begging to be harvested.
My favorite method by far for preparing zucchini is grilling. Since zucchini tends to be a little bland, in this recipe I flavored them with chimichurri sauce. This sauce consists of a combination of Italian parsley, pickled garlic, Champagne pear vinegar, lemon, lemon thyme, coriander and extra-virgin olive oil. I also topped the zucchini with a little queso fresco before serving.
Yields: 6 servings6 zucchini
5 sprigs lemon thyme (optional)
¼ bunch Italian parlsey
2 teaspoons coarse sea salt (or regular salt), to taste
3 cloves pickled garlic, finely minced
¼ teaspoon ground coriander
2 tablespoons Champagne pear vinegar
1 lemon, zested and freshly squeezed
¼ teaspoon sea salt (or regular salt)
1 ounce queso fresco, crumbled
¼ teaspoon black pepper, freshly cracked
¼ cup extra-virgin olive oil
Grilling the zucchini:
Trim and slice the zucchini lengthwise, about ¼" thick. Sprinkle with salt. Let sit, then pat dry with paper towels. Brush a grill with oil. Place 4 sprigs lemon thyme on the heat for a nice fragrance. Add the zucchini slices and cook on both sides until grilling marks are visible. Let cool to room temperature.
For the chimichurri sauce : Sprinkle ¼ teaspoon sea salt over the parsley and pickled garlic. Using a sharp chef's knife, finely chop until the mixture becomes almost like a purée. The addition of the sea salt helps to achieve the right texture. Transfer to a mortar and pestle. Add 1 tablespoon chopped lemon thyme, lemon juice, coriander, Champagne vinegar and black pepper. Stir well. Add olive oil and mix well.
Assembly time: Arrange the grilled zucchini onto a serving platter. Sprinkle with crumbled queso fresco and spoon on a little more chimichurri sauce. Finish with the lemon zest.
Serve at room temperature.
I use parsley stems as well as the leaves, because that's where the flavor is the most potent. If you don't have Italian parsley, you can use other herbs such as cilantro, curly parsley or basil.
I got lazy but I should have blanched the parsley for a brighter green color. Simply dip the parsley in boiling water for 10 seconds then transfer to an ice-cold bath; drain and pat dry on a paper towel and roughly chop.
Pickled garlic has a much milder taste than regular garlic. You can find it in most Asian markets.Published By: on June 13, 2013.