Grilled Zucchini with Chow-Chow Chimichurri


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How to Make - Grilled Zucchini with Chow-Chow Chimichurri
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Time: 50 min.
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.


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.

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:


  1. 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.
  2. 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.




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