This recipe is a healthy and delicious way to enjoy zucchini. Zucchini ribbons are grilled and then tossed with a lemon basil pesto. This dish can be served as a side or a main course. It is also vegan and gluten-free.
Ingredients
- 1 large zucchini, cut into ribbons
- 1 tbsp. olive oil
- Salt and pepper to taste
- For the pesto:
- 1/2 bunch basil, leaves only
- 1/4 cup olive oil
- 1 clove garlic
- Juice of 1/2 lemon
- Salt and pepper to taste
Method
1. Preheat grill to medium-high heat.
2. Toss zucchini ribbons with olive oil and salt and pepper. Grill for about 5 minutes, until grill marks appear and zucchini is slightly softened.
3. To make the pesto, combine all ingredients in a food processor or blender and blend until smooth.
4. Toss grilled zucchini with pesto and serve.
Potential changes & improvements
-If you are not vegan, you could add some grated Parmesan cheese to the pesto.
-If you are not gluten-free, you could add some chopped up walnuts to the pesto.
What other food it works well with
This dish goes well with grilled chicken or fish.
Common Mistakes
-Not preheating the grill
-Not salting and peppering the zucchini
-Not blending the pesto long enough
Nutritional Information
Serving size: 1/2 recipe
Calories: 190
Fat: 17 g
Saturated fat: 2.5 g
Unsaturated fat: 14.5 g
Carbohydrates: 8 g
Sugar: 3 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 0 mg
Sodium: 80 mg
Allergens
Zucchini, olive oil, basil, garlic, lemon