Grilled Zucchini with Sea Salt and Lemon Zest
Grilling a delicious Zucchini with Sea Salt and Lemon Zest side dish. Perfect for summer.Adapted slightly from girlichef
Ingredients
- 2 tablespoons olive oil
- 2 medium zucchini, ends removed and sliced ½" thick lengthwise
- 1 sweet onion, cut into ½" circles
- sea salt
- freshly ground black pepper
- finely grated zest of 2 lemons
- 2 tablespoons (20 g) slivered almonds, toasted
- 2 tablespoons (10 g) roughly chopped parsley
- 5 basil leaves, cut into a chiffonade
- 4 mint leaves, cut into a chiffonade
- 1 tablespoon grated Parmesan cheese
- coarse sea salt, for serving
Instructions
- Build a medium direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney halfway with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it.
- When the coals are fully engaged - you should see flames peeking over the top - pour them over the unlit charcoal. If using a gas grill, light the gas and adjust the temperature on both sides to medium.
- Lighty oil the zucchini and season with salt and pepper.
- When you can hold your hands over the fire for no more than 5-8 seconds, clean the grill grate. Place the zucchini on the grill and cook for 2-3 minutes. Flip and cook for another 2-3 minutes, until golden brown and the zucchini is firm but you can bend it with tongs. Remove from the heat and place on a cutting board.
- Slice the zucchini crosswise about ¼" thick and place in a bowl.
- Place the onion slices on the grill and cook for 2-3 minutes on each side. Cut each slice in half. Add to the zucchini.
- Add the remaining ingredients to the zucchini and toss very gently to combine.
- Sprinkle sea salt over the salad and serve immediately or at room temperature.
