Grilled Zucchini

Name: Grilled Zucchini
Total time: 15 min
Ingredients: 3 large zucchini (about 8 ounces each), cut lengthwise into 1/2-inch planks; Extra-virgin olive oil, as needed; Coarse salt and freshly ground black pepper; 1 cup fresh ricotta (optional); Fresh basil leaves (or other tender herbs, such as dill, mint or oregano), chopped capers and lemon, for garnish (optional)

4.0

(83)

cooking.nytimes.com

Your recipes

Total: 15 minutes

Servings: 5

Cost: $4.83 /serving

Author : Alexa Weibel

zucchini

Ingredients

Remove All · Remove Spices · Remove Staples

3 large zucchini (about 8 ounces each), cut lengthwise into 1/2-inch planksExtra-virgin olive oil, as neededCoarse salt and freshly ground black pepper1 cup fresh ricotta (optional)Fresh basil leaves (or other tender herbs, such as dill, mint or oregano), chopped capers and lemon, for garnish (optional)

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Prepare the grill for direct grilling and heat over high.

Step 2

Working on a large baking sheet, brush the zucchini all over with oil, then season generously with salt and pepper.

Step 3

Once the grill is heated, add the zucchini to the grates in an even layer, leaving about 1 inch between to avoid crowding. Cook, uncovered, until grill-marked and crisp-tender, 3 to 4 minutes per side. (The zucchini should tenderize in just the amount of time it takes to develop grill marks.)

Step 4

In a small bowl, stir the ricotta, if using, with a couple tablespoons of water until extra creamy; season with salt and pepper. Spread the ricotta mixture on a platter, then top with the grilled zucchini, piling it organically to gain some height. Though you need no garnish, you can top with fresh herbs, capers, a flurry of lemon zest and a squeeze of lemon juice if you are feeling fancy. Drizzle with olive oil and serve warm or at room temperature.

Top similar recipes

Curated for you