The humble zucchini moves from quiet weeknight sidekick, to dinner party pretty, and it’s quick and easy too!
My grill has reappeared from the snow, and while I seldom hesitate to fire it up in the middle of winter, it was just been a little too cold this week to stand there for any length of time, especially since I never got my Bernie gloves ordered!
So, inside, the grill pan came to my rescue, and in just a few minutes I had a weekend special side dish for little money, little time, and lots of flavor.
A quick grill, followed by a quick sauce of olive oil, hazelnuts, garlic, anchovies, parsley, and lemon, and we were all set. The anchovies are optional if you want to make this vegetarian, and you can substitute dairy-free Parmesan if you want it vegan. It will still be delicious. You can use any summer squash you like in this as well.
Serve this hot, cold, or, my favorite, room temperature. Of course, if it isn’t 17 degrees outside, you can do this all on the charcoal grill.
Zucchini with Garlic, Lemon, and Hazelnuts
- 4 7-inch zucchini
- 3 tbsp. olive oil
- 2 anchovies (optional)
- 2 to 3 tbsp. hazelnuts
- 3 cloves garlic, finely minced
- ¼ cup finely minced parsley
- 1 tsp. lemon zest
- 1 tbsp. freshly squeezed lemon juice
- 2 tbsp. freshly grated Parmigiano-Reggiano, or dairy-free alternative
- Salt and pepper
Slice the zucchini in planks, three or four each. Brush with a little olive oil and salt and pepper each side.
Heat a grill pan over medium high and put on the vent fan. Grill the zucchini in batches any way you like and remove from the pan when just cooked through. Finish the rest, and place on a serving plate.
Heat a sauté pan over medium high and add the olive oil, anchovies, and hazelnuts. Cook for a minute, then add the garlic and parsley. Cook another minute and add the zest and juice, then remove from heat and pour over the zucchini.
Give a last sprinkle of salt and pepper, and dust with a little Parmesan. Serve with lemon wedges in case someone needs a little more acid.
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