Grilled Zucchini with Fresh Herbs and Walnuts
A summery side dish, crunchy and fragrant, ready in a flash.
- Prep time: 15 minutes
- Cook time: 30 minutes
When zucchini from the garden is overflowing and you're looking for something other than the same old ratatouille, this recipe comes to the rescue. Golden rounds, a handful of fresh herbs, walnuts for crunch, and voilà: a side dish that smells like sunshine and requires almost no effort.
Ingredients
-
green zucchini
-
olive oil
-
basil
-
mint leaves
-
nutmeg
-
red wine vinegar
-
caster sugar
-
salt and pepper
-
green zucchini
-
olive oil
-
basil
-
mint leaves
-
nutmeg
-
red wine vinegar
-
caster sugar
-
salt and pepper
Recipe steps
Prepare the zucchini
Wash the zucchini and cut them into rounds about 1 cm thick. Pat them lightly dry with a clean kitchen towel.
Grill the zucchini
In a large skillet or on a grill, heat the olive oil over medium-high heat. Arrange the zucchini rounds in a single layer and let them brown for 3 to 4 minutes on each side, until tender and slightly caramelized. Work in batches if necessary.
Prepare the vinaigrette
In a small bowl, mix the red wine vinegar with the sugar until dissolved. Season with salt and pepper to taste.
Assemble the dish
Arrange the grilled zucchini on a serving platter. Drizzle with the vinaigrette, then generously scatter with shredded basil and mint leaves, as well as the crushed walnuts.
Serve
Garnish with a few extra mint and basil leaves. Serve warm or at room temperature.
Tips and variations
- No walnuts? Toasted pine nuts or slivered almonds will work perfectly.
- For a more indulgent version, add some shaved parmesan (if you’re not vegan) or a handful of pomegranate seeds for a pop of color.
- You can also grill the zucchini on the barbecue for an irresistible smoky flavor.
Anti-waste tips
Save your zucchini ends! They can be blended into a soup, added to a savory loaf, or even frozen for a future vegetable broth.
Mint and basil stems will beautifully flavor a pitcher of fresh water or homemade iced tea.
