California Central Coast Recipes
Grilled Zucchini Ribbons with Mint
Grilled Zucchini Ribbons with Fresh Mint is a very quick and simple grilled side dish which accompanies practically any kind of grilled meat. The fresh mint gives the grilled zucchini a nice fresh sweet finish which goes especially well with grilled chicken or grilled salmon. If you can find it in your market, be sure to use some fresh yellow zucchini, it is very sweet when grilled.
The trick to this recipe is to slice the zucchini very thinly so it will grill quickly. Also be careful not to saturate the zucchini with olive oil! The result will be very soggy and not too appetizing.
This side dish goes equally well served warm or chilled accompanied with other Summer fare like Caponata
, Roasted Peppers Italian Style
and Grllled Eggpant with Fresh Oregano for a very elegant Summer antipasto.
Preparation time: 5 minutesCooking time: 10 minutes
3 medium Green Zucchini
3 medium Yellow Zucchini
3 Tablespoons extra virgin olive oil
4 large Sprigs Fresh Mint coarsely chopped.
1 Preheat your grill to high heat
2 Using a mandoline or a sharp knife, slice the zucchinis into thin slices lengthwise, about 1/4 inch thick.
3 Very lightly brush the top side of each zucchini slice with the olive oil, then lightly salt and pepper the the top also . As you finish each slice, stack them on top of each other. You do not want the slice soggy with olive oil, --it is only necessary to coat the top. There will be enough olive oil, salt and pepper transferred to coat the bottom of each slice as you stack them.
4 Place the slices on the grill and grill each side until lightly browned, about 2 minutes per side.
5 When finished grilling, if you are serving immediately, place the grilled slices on a platter and sprinkle the chopped mint on top. Drizzle a bit of extra virgin olive on top, and serve.
6 If you are serving chilled, place the slices in a covered bowl and refrigerate until ready to serve. Prepare for serving as above.
The sweetness of the zucchini and the mint in the dish make this a natural to pair with a dry white wine with citrus overtones like a Pinot Grigio or Alsatian style Gewurztraminer.