If I started a fan page for Zucchini on Facebook, would you join me? Because really, I have some serious fangirl love for this simple vegetable. I like it in pretty much everything but this way of grilling and marinating it is by far my favourite. Grilling vegetables in general is a great idea as it adds lovely smoky, savouriness. Pair this with a zesty, garlicky marinade and you’re in your way to some serious deliciousness.
I often serve zucchini this way on its own but my favourite way of using grilled and marinated zucchini is by putting it in a salad made of baby leaves (rocket, watercress, lettuce, spinach), soft goat’s cheese and toasted pine nuts. The marinade then gets used as a dressing and you guys, this salad rocks my world. I’ll have a big bowl of it for lunch or serve it alongside lamb chops or grilled chicken for dinner. It’s filling, low carb and absolutely mouth-watering.
- 3 large zucchini sliced into thin slices
- juice and zest of 1 lemon
- 2 tablespoons olive oil
- 1 garlic clove crushed
- salt & pepper to taste
- 100 g soft goat's cheese I used Chevin
- baby lettuce leaves
- 50 g pine nuts toasted
- 1 tablespoon finely chopped chillies
Heat a griddle pan until hot.
Grill the zucchini until just cooked then remove and set aside.
Make the marinade by stirring together all the ingredients. Pour over the zucchini and allow to marinade for at least 20 minutes and up to 24 hours (in the fridge).
To assemble the salad, place the grilled zucchini on top of a bed of baby lettuce leave and top with crumbled goat's cheese, toasted almonds and chopped chillies.
Pour over a little of the marinade and serve.