Grilled Zucchini with Salsa Verde (Parsley, Lemon, Garlic Sauce)
Simple, delicious and beautiful on a hot day, any day, really. You can use other summer squash in place of the zucchini. I began making this dish for my family when I was in high school and it's remained a standby.
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Grilled Zucchini with Salsa Verde (Parsley, Lemon, Garlic Sauce)
Simple, delicious and beautiful on a hot day, any day, really. You can use other summer squash in place of the zucchini. I began making this dish for my family when I was in high school and it’s remained a standby.
Ingredients
Serves 4 or more as an appetizer
3 medium zucchini or other summer squash, thinly sliced long-ways into planks about 1/2-inch thick or into rounds
2 tablespoons olive oil
1/2 teaspoon salt
Salsa Verde
½ bunch parsley, finely chopped or any combination of oregano, basil and parsley
1 medium to large clove garlic, minced
1 tablespoon lemon juice
1/3 cup good olive oil
Salt and freshly ground pepper, to taste
1 tablespoons capers, rinsed and chopped (optional)
Preparation
Toss sliced squash with oil and salt and cook one of three ways:
- Broil on sheet pan, flipping once browned on one side until slightly browned and tender on both sides
- Grill on the barbeque
- Sear in heavy skillet on the stovetop in just a touch of olive oil
Mix all the salsa verde ingredients together, taste and adjust seasoning. Then drizzle/spread/toss sauce over squash. Let rest for 15 minutes if you can before serving. Serve at room temperature.
Jennifer Sprague says:
Oh my gosh, this was so good! I only had 1-1/2 (not 3) zucchini and I cut them in half widthwise, and then sliced them lengthwise in 1/4-inch (not 1/2-inch) thickness, so they were about 4-inch long planks/rectangles to grill. I still made the full amount of the salsa verde, though – it’s so good and you can use any leftovers on most anything. I used parsley (didn’t sub any other herb), and I used the optional capers. I grilled the squash on a grill pan on the stove – a few minutes on each side. Whenever I have fresh herbs, I’ll be fixing my summer squash like this! Yum, yum.
cookwithwhatyouhave says:
Oh hurray! I’ve been making this for almost years (learned it in Italy when I was a teenager). You’re so right about the salsa verde. It’s good on everything!