Harness the flavors of the Mediterranean with this simple recipe for grilled zucchini from John Ondo. This straightforward approach to zucchini highlights the innate freshness of the vegetable, lightly seasoning it with salt, pepper, lime, herbs, and a drizzle of olive oil. The zesty cotija dressing breathes new life into the dish. Substitute summer squash or whatever is most fresh at your local market.
Serves 4 to 6
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.
- 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.
- 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.
- In a mixing bowl, combine remaining 6 tablespoons of olive oil with lime juice, cilantro, and cojita cheese. Spoon mixture over zucchini and serve.hoto by: James Smi
- Recipe by John Ondo