NJ SPICE

What’s Cooking… Grilled Zucchini with Salsa Verde

By Katherine Deumling, owner of the Cook with What You Have and creator of the “Cook with What You Have Seasonal Recipe Collection”

Simple, delicious and beautiful on a hot day, or any day, really. You can use other summer squash in place of the zucchini, if that’s what you have. I began making this dish for my family when I was in high school and it’s remained a summer standby.

Ingredients
Serves 4

3 medium zucchini or other summer squash, sliced into ¼-inch thick rounds at a steep angle
Olive oil for brushing squash
Sea salt

½ bunch parsley, finely chopped or any combination of oregano, basil and parsley
1 medium to large clove garlic, minced
1½ tablespoons lemon juice
¼-⅓ cup good olive oil
Salt and freshly ground pepper

Preparation

You can cook the squash one of three ways. You can brush with olive oil and sprinkle with a little salt and broil on a sheet pan, flipping once browned on one side until slightly browned and tender on both sides. You can grill on the barbeque, or you can cook in a large heavy skillet on the stovetop in just a touch of olive oil. All work well and the stovetop is probably the fastest. However you cook them, spread them out on sheet pan or platter in a single layer to cool—this prevents them from getting mushy.

Mix all the salsa verde ingredients together in a bowl, taste and adjust seasoning. It should be good and garlicky and acidic from the lemon. Transfer the squash to a serving dish and gently toss sauce with squash. Let rest for 15 minutes, if you can, before serving. Serve at room temperature.