We are still enjoying home-grown zucchini from our prolific community garden plot squash plants. It feels so good just going there to water them. We find new ones growing full swing every time. It seems to happen overnight!
This recipe comes from this lovely blog, not without salt (I so wish that I’d come up with that name for our blog!) that I’ve been enjoying reading recently. Really, the dish is very simple and most of the ingredients came directly from our community garden. The flavors are super vibrant!
The recipe calls for grilling the thinly sliced zucchini. Our grill had no gas so instead I seared them in a pan. But this didn’t make the final result any less delicious.
This is perfect for a tapas style meal, or served as a side dish.
grilled zucchini salad with fresh garden herbs
3 zucchini, sliced thinly
Arbequina olive oil
Freshly ground black pepper
1 tbsp fresh basil, chopped
1 tbsp fresh tarragon, chopped
1 tbsp fresh mint, chopped
1 tbsp fresh Italian parsley, chopped
Zest of ½ lemon
Juice of a whole lemon
Place a non stick skillet on stove top and bring temperature to high. Meanwhile put sliced zucchinis in a bowl, drizzle with olive oil, sprinkle with salt and pepper. Toss to coat using your hands. Lay zucchini slices on hot surface in a single layer and pan grill it for about a minute or so on each side. Remove from pan, repeat process with remainder. While zucchini slices are still warm add herbs, zest, lemon juice more salt and pepper and olive oil to taste. Toss to combine. There you have a tasty and elegant side dish to enjoy!
If there are any leftovers make a sandwich with it the following day like I did. All you need is to have a nice piece of fresh crusty bread and stuff it with some of the grilled zucchini, chévre and a drizzle of a good olive oil.