this shit rocks no. 103: grilled zucchini with WHOLE lemon vinaigrette ๐๐๐
We're marinating our veggies this summer, mmmkay?!
Iโve been at my parentsโ house in Frisco, Colorado for the past week, and being here at this time of year gives takes me right back to 2020. For the uninitiated, I am not from Colorado (Iโm from Long Island, bitch), but my parents moved (and retired) to Frisco in 2015.
I lived here for a year during Covid times when I was laid off from my job in NYC and wanted to collect my unemployment checks in a place where I could touch grass and not have to pay for groceries. The glory days, indeed.
But that was 4 years ago! Now, Iโm here (with Pepper, of course) as a belated birthday/early fatherโs day gift to my dad, to cheer on my mom as she recovers from her second knee replacement surgery (sheโll be back on her bike in no time!!!), but most importantly, to see our girl Maren Morris perform at the Dillon Amphitheatre (huge get for the community, IMO).
Every morning this week, my dad has made me this crispy cheese egg waffle with jalapeรฑos, pepper jack cheese, red onion, and a little bit of cottage cheese (gains), and I must say, itโs some of his best work. I have the same waffle maker at home and I will continue to make this once Iโm back.
Iโve spent the week biking, hiking, paddle kayaking, sunning, hot tubbing, grilling, cooking, baking, and not doing a single dirty dish, so Iโm feeling re-charged as ever. Iโve also acquired sexy Teva tan-lines on the top of my feet, which is the unofficial start to summer.
Some cooking highlights from the week were grilled pork chops with a mixed berry gremolata, seared scallops with bacon, corn, and tomato spaghetti, and a berry galette with pistachio-cardamom frangipane. Are we interested in any of these recipes? Let me know. In the meantime, hereโs a fun grilling recipe to get us in the summer MOOD!
Grilled Zucchini with Whole Lemon Vinaigrette
Serves: 4-6
Active time: 25 minutes
Total time: 35 minutes plus 30 minute marinade
I wanted to get ahead of the โI have so much zucchini and I have no idea what to do with it allโ curve this year and go ahead and develop a zucchini recipe that ACTUALLY DOESNโT SUCK. Everyone thinks zucchini is bland and boring, but I disagree. The key is giving it a quick, herby, acidic marinade.
Who could forget my caramelized lemon orzo that triggered a small subset of social media because I used a WHOLE lemon? Well, I was in the mood to poke this corner of the internet again, but this time, weโre blending it into a dressing. What better way to infuse some bright, citrus flavor than by blending a whole lemon (zest and all) into a simple vinaigrette?
This marinade (which is then mixed into some yogurt for a zesty lilโ condiment) packs a serious PUNCH. Not only is it going to season the zucchini from inside out, but it will also help you achieve that nice char when you grill the zucchini. The acidic flavors of the marinade are later balanced out by a drizzle of hot honey (or use plain honey if you want to leave out the heat).
If you want to add a protein in the mix, go ahead and double the vinaigrette, and add some chicken, fish, or tofu planks in the mix. If youโre going to use the remaining vinaigrette to swoosh into yogurt, marinate the chicken or fish separate from the veggies (in other words, donโt use the leftover marinade that has been in contact with animal proteinsโfood safety!).
Grill your proteins alongside the zucchini and youโve got yourself a perfect summer dinner.
For the vinaigrette:
1 medium lemon, rinsed and scrubbed
1 ยฝ tablespoons sherry vinegar
1 teaspoon Dijon mustard
ยผ cup fresh herbs (parsley, dill, basil, or mint would all be great), plus more for garnish
ยพ cup olive oil
Kosher salt, to taste
To assemble:
4 large zucchini and/or summer squash, tops removed and cut vertically into ยผ-inch planks
โ cup crumbled feta cheese, for garnish
ยฝ cup whole milk Greek yogurt, sour cream, or labne
Hot honey, for garnish
Toasted breadcrumbs, for garnish
Make the vinaigrette. Cut the ends off the lemon and discard. Cut the lemon into quarters and carefully use a knife to remove any seeds.
Add lemon quarters to the bowl of a food processor and process until smooth and creamy. Add sherry vinegar, mustard, herbs, and oil to the bowl of a food processor. Blend until creamy. Season to taste with salt and pepper. Dressing should be punchy and acidic!
Add the zucchini and summer squash to a shallow baking dish, and using your hands, toss to coat with lemon vinaigrette, ensuring that all sides of each plank have been rubbed in the dressing. Let sit at room temperature for at least 30 minutes (or up to 2 hours), or in the fridge for up to 8 hours.
Prepare a grill (or grill pan or large cast iron skillet) to medium high heat. Season planks all over with salt and pepper, letting excess marinade drip away.
Grill until lightly charred on both sides, 2-3 minutes per side. Remove to a serving tray and tent with foil to keep warm.
Meanwhile, mix remaining marinade (there should be about โ cup) with yogurt and season to taste with salt and pepper.
On a serving platter, swoosh yogurt mixture all around. Top with grilled zucchini and garnish with feta, hot honey, toasted breadcrumbs, fresh herbs, and serve immediately.
Deeply interested in a recipe for the berry galette and the egg waffle!
Whole lemon gang rise up!!!