Grilled Zucchini with Pesto
This grilled zucchini with pesto is one of my vegetable favourite side dishes. Lightly grilled zucchini slathered with fragrant basil pesto, garnished with cherry tomatoes, toasted pine nuts and rocket leaves.
This grilled zucchini recipe is surprisingly flavourful because the freshly grilled zucchini ( or courgettes as I grew up calling them) soak up flavour of the pesto while they are still warm. The toasted pine nuts give it nutty crunchiness. I always try to buy smaller zucchini as they are sweeter and denser. This is a 15 minute tasty and satisfying side dish. If you want to make it into a heartier meal, then the zucchini with top with some griddled halloumi.
How grill zucchini perfectly every time
People often complain that zucchini go soggy. If you follow these rules you will get perfectly
Cut the zucchini slices lengthways uniformly - approx. 50mm - too thin and they will fall apart.
Do not add salt to the raw zucchini as it will draw our the natural moisture
Make sure the grilling surface is very hot - I use a griddle or barbecue
Keep the grilling surface dry - you don’t need oil
Be ready with a tongs to turn the slices over
Be quick -the slices will be ready in a few minutes
Dress while still warm so that they absorb the flavour
Follow these rules for perfectly grilled zucchini every time
Grilled Zucchini with Pesto
Ingredients
2-3 zucchini, sliced lengthways
A small jar of pesto genovese
A handful of cherry tomatoes halved
A tablespoon of pine nuts, toasted
A handful of arugula (rocket) leaves,
Salt and Pepper to taste.
Method
Sear the zucchini strips on a well-heated griddle, turning over when you get a nice striped char markings on each side. This should take 2-3 minutes each side - be careful not to overcook.
Lay the zucchini strips on a serving platter surrounded by the arugula leaves.
Spread the pesto evenly over each zucchini slice.
Scatter the tomato halves and roasted pine nuts, season and serve.