Sunday, August 30, 2015


The first time I tasted grilled zucchini was a the home of Carmine Pallone and Giuseppina "Pina" Cappiello. Pina grilled the zucchini on the terrace of their home in beautiful Positano. The zucchini can be served on bruschetta or as a side dish (contorni). Zucchine alla Griglia.

¼ cup (60 ml) extra-virgin olive oil
3 cloves garlic, minced
Finely grated zest of 1 small lemon
Juice of 1 small lemon
Salt and freshly ground black pepper

Mix the vinaigrette ingredients in a small bowl and set aside.

Extra-light olive oil
4 medium zucchini
½ t (2 ml) red pepper flakes
2 basil leaves, stacked and thinly sliced (chiffonade)

Using a mandolin, thinly slice the zucchini lengthwise into long ribbons and lay on a baking sheet (be careful when the zucchini get thin that you don’t slice your fingers). Alternatively, thinly slice with a sharp knife.

Brush a grill pan with extra-light olive oil and grill the zucchini slices in batches until grill marks appear, about 3 minutes on each side.
Place them back on the baking sheet and when finished grilling, pile onto a platter.
Drizzle with some of the vinaigrette, then sprinkle with red pepper flakes and basil.

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