Grilled Zucchini Salad

I know what you’re thinking: SHE DID IT! Sure did. Found a delicious and simple way to serve up all that zucchini from your garden. DISCLAIMER: I think I killed my garden after the first couple harvests so this zucchini is actually from a friend’s garden but the funny thing about gardening is like – you could just let your friend do it for you – the zucchini tastes the same no matter who grows it. Ha!

SHOPPING LIST: 3 zucchini, 1 lemon, ricotta salata, hazlenuts, chopped garlic, olive oil, truffle oil, garlic salt, pepper

Thinly slice your zucchini LENGTHWISE so you have long, thin zucchini ribbons. In a small bowl, combine 1 cup of olive oil with 2 tB. of truffle oil and 2 tB. of chopped garlic. Mix well and use a pastry brush to smother your zucchini ribbons in your homemade garlic-truffle oil. Sprinkle each side of the zucchini with garlic salt and pepper. Give them a QUICK grill – about 2/3 minutes per side – you want LIGHT grill marks so you’re zucchini ribbons are soft and pliable.

Pile your grilled zucchini ribbons on your serving plate. Freshly grate 1/2 cup of ricotta salata directly over the zucchini and top with 1/3 cup of chopped macadamia nuts (or toasted pine nuts or hazelnuts would work well here too). Finish with the zest and juice of one lemon to brighten all of the flavors. A sprinkle of red pepper flake would also be a nice finishing touch here – pulling double duty with a splash of HEAT and COLOR!

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