If you regularly sauté zucchini on the stove, drenching it in olive oil and a generous sprinkle of red chili pepper flakes for a side, it’s time to switch things up. Instead, follow Chicago’s Fat Rice chef Abraham Conlon’s lead and throw it on the grill. You’ll never want it any other way again. Here’s what you’ll need to make the grilled zucchini recipe.
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Chef Abraham Conlon’s Char-grilled Lemon-Garlic Zucchini With Chili, Mint, Feta, and Almonds
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Makes 4-6 side servings, or 2-3 entrée servings
Prep time 15 minutes min.
Cook time 30 minutes min.
Ingredients
1 pound zucchini, washed and tops trimmed 1 lemon, cut in half 1 shallot, cut in half lengthwise Garlic, whole head, top removed 1 long red chili ½ cup roasted almonds Mint leaves (a few stems worth) Crumbled feta (about a handful) Olive oil, for coating zucchini
How to make it
Toss zucchini lightly in olive oil. On a preheated medium-high grill, place whole zucchini and chili, along with shallot, lemon, and garlic, all cut-side down. Rotate zucchini occasionally. It will start to char and cook, about 10 minutes. Set aside to cool. Remove lemon, garlic, chili, and shallots once browned and caramelized. Set aside to cool. Cut zucchini into bite-sized pieces and transfer to serving plate. Season liberally with salt and pepper. Peel and slice shallot, remove garlic from skin and chop, and finely slice chili. Sprinkle over the top of the zucchini pieces. Squeeze charred lemon over the zucchini, removing any seeds from the mixture. Douse with a generous drizzle of olive oil. Top with torn mint leaves, crumbled feta, and toasted almonds. To keep this recipe vegan, omit the feta. Serve at room temperature.
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If you regularly sauté zucchini on the stove, drenching it in olive oil and a generous sprinkle of red chili pepper flakes for a side, it’s time to switch things up. Instead, follow Chicago’s Fat Rice chef Abraham Conlon’s lead and throw it on the grill. You’ll never want it any other way again. Here’s what you’ll need to make the grilled zucchini recipe.
Summer’s Most Delicious Fish Dish Requires Zero Cooking
Read article
Chef Abraham Conlon’s Char-grilled Lemon-Garlic Zucchini With Chili, Mint, Feta, and Almonds
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Summer’s Most Delicious Fish Dish Requires Zero Cooking
Read article
Summer’s Most Delicious Fish Dish Requires Zero Cooking
Makes 4-6 side servings, or 2-3 entrée servings
Prep time 15 minutes min.
Cook time 30 minutes min.
Ingredients
1 pound zucchini, washed and tops trimmed 1 lemon, cut in half 1 shallot, cut in half lengthwise Garlic, whole head, top removed 1 long red chili ½ cup roasted almonds Mint leaves (a few stems worth) Crumbled feta (about a handful) Olive oil, for coating zucchini
How to make it
Toss zucchini lightly in olive oil. On a preheated medium-high grill, place whole zucchini and chili, along with shallot, lemon, and garlic, all cut-side down. Rotate zucchini occasionally. It will start to char and cook, about 10 minutes. Set aside to cool. Remove lemon, garlic, chili, and shallots once browned and caramelized. Set aside to cool. Cut zucchini into bite-sized pieces and transfer to serving plate. Season liberally with salt and pepper. Peel and slice shallot, remove garlic from skin and chop, and finely slice chili. Sprinkle over the top of the zucchini pieces. Squeeze charred lemon over the zucchini, removing any seeds from the mixture. Douse with a generous drizzle of olive oil. Top with torn mint leaves, crumbled feta, and toasted almonds. To keep this recipe vegan, omit the feta. Serve at room temperature.
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Makes 4-6 side servings, or 2-3 entrée servings
Prep time 15 minutes min.
Cook time 30 minutes min.
Ingredients
1 pound zucchini, washed and tops trimmed 1 lemon, cut in half 1 shallot, cut in half lengthwise Garlic, whole head, top removed 1 long red chili ½ cup roasted almonds Mint leaves (a few stems worth) Crumbled feta (about a handful) Olive oil, for coating zucchini
How to make it
Toss zucchini lightly in olive oil. On a preheated medium-high grill, place whole zucchini and chili, along with shallot, lemon, and garlic, all cut-side down. Rotate zucchini occasionally. It will start to char and cook, about 10 minutes. Set aside to cool. Remove lemon, garlic, chili, and shallots once browned and caramelized. Set aside to cool. Cut zucchini into bite-sized pieces and transfer to serving plate. Season liberally with salt and pepper. Peel and slice shallot, remove garlic from skin and chop, and finely slice chili. Sprinkle over the top of the zucchini pieces. Squeeze charred lemon over the zucchini, removing any seeds from the mixture. Douse with a generous drizzle of olive oil. Top with torn mint leaves, crumbled feta, and toasted almonds. To keep this recipe vegan, omit the feta. Serve at room temperature.
Makes 4-6 side servings, or 2-3 entrée servings
Prep time 15 minutes min.
Cook time 30 minutes min.
Prep time 15 minutes min.
Cook time 30 minutes min.
Prep time
15 minutes min.
Cook time
30 minutes min.
Ingredients
- 1 pound zucchini, washed and tops trimmed
- 1 lemon, cut in half
- 1 shallot, cut in half lengthwise
- Garlic, whole head, top removed
- 1 long red chili
- ½ cup roasted almonds
- Mint leaves (a few stems worth)
- Crumbled feta (about a handful)
- Olive oil, for coating zucchini
How to make it
Toss zucchini lightly in olive oil. On a preheated medium-high grill, place whole zucchini and chili, along with shallot, lemon, and garlic, all cut-side down. Rotate zucchini occasionally. It will start to char and cook, about 10 minutes. Set aside to cool. Remove lemon, garlic, chili, and shallots once browned and caramelized. Set aside to cool. Cut zucchini into bite-sized pieces and transfer to serving plate. Season liberally with salt and pepper. Peel and slice shallot, remove garlic from skin and chop, and finely slice chili. Sprinkle over the top of the zucchini pieces. Squeeze charred lemon over the zucchini, removing any seeds from the mixture. Douse with a generous drizzle of olive oil. Top with torn mint leaves, crumbled feta, and toasted almonds. To keep this recipe vegan, omit the feta. Serve at room temperature.
Toss zucchini lightly in olive oil. On a preheated medium-high grill, place whole zucchini and chili, along with shallot, lemon, and garlic, all cut-side down.
Rotate zucchini occasionally. It will start to char and cook, about 10 minutes. Set aside to cool.
Remove lemon, garlic, chili, and shallots once browned and caramelized. Set aside to cool.
Cut zucchini into bite-sized pieces and transfer to serving plate. Season liberally with salt and pepper.
Peel and slice shallot, remove garlic from skin and chop, and finely slice chili. Sprinkle over the top of the zucchini pieces.
Squeeze charred lemon over the zucchini, removing any seeds from the mixture. Douse with a generous drizzle of olive oil.
Top with torn mint leaves, crumbled feta, and toasted almonds. To keep this recipe vegan, omit the feta. Serve at room temperature.
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