The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Grilled Zucchini with Cilantro, Lime, and Cotija

Advertisement

Ingredients

2 large zucchini

7 tablespoons olive oil, divided

Salt and pepper to taste

3 tablespoons lime juice

3 tablespoons cilantro, chopped

½ cup crumbled cotija cheese

Zesty cotija dressing breathes new life into summer squash. Serve these as a side or an appetizer.

Directions

  1. Using a mandoline or knife, shave the rounded sides of each zucchini to create flat sides, then cut in half lengthwise (you should have two flat sides on each zucchini half). Brush zucchini pieces all over with 1 tablespoon of olive oil, then season with salt and pepper.
  2. Prepare a charcoal grill at high heat. Grill zucchini directly over coals for 2 to 3 minutes per side, then remove from heat and set aside.
Print Recipe