Grilled Zucchini with Chow-Chow Chimichurri
Votes: 1

Time: 50 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 1293, total fat 137 G., saturated fats 19 G., proteins 5 G., carbohydrates 22 G., fiber 9 G., cholesterol 0 mg, sodium 1097 mg, sugar 9 G.
Calories 1293, total fat 137 G., saturated fats 19 G., proteins 5 G., carbohydrates 22 G., fiber 9 G., cholesterol 0 mg, sodium 1097 mg, sugar 9 G.
Zucchini has a neutral flavor, making it a perfect partner for bold sauces. Make this delicious summer appetizer by grilling the vegetables and tossing them in a sauce that combines tart chow mein relish with aromatic, herbaceous chimichurri.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Summer squash
- 2 zucchini, thinly sliced diagonally
- 1/4 cup olive oil
- Chimichurri sauce, recipe below
Chow-chow chimichurri
- 1 large green tomato, sliced
- 1 cup extra-virgin olive oil
- 2 tbsp cane vinegar
- Juice of half a lemon
- 0.5 cup chopped fresh basil leaves
- 0.5 cup chopped fresh herbs (parsley, cilantro, sage)
- 2 tsp crushed red pepper flakes
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Place the zucchini in a bowl and drizzle with olive oil. Season with salt and pepper and toss to coat.
- Grill the zucchini until tender, 4–5 minutes per side. Transfer to a serving platter and drizzle with chimichurri sauce.
Chow-chow chimichurri
Yield: 2 tbsp.
Preheat the grill to medium-high heat. Grill the tomato slices until nicely charred, 3-4 minutes per side. Let them cool to the touch, then slice. In a medium bowl, combine the olive oil, vinegar, lemon juice, basil, herbs, and red pepper flakes. Add the sliced green tomato and toss. Season with salt and pepper to taste.
Author of the recipe - Sam and Cody Carroll (Cajun Aces) - cooking show contestants
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