Grilled Zucchini And Leeks With Walnuts And Herbs

INGREDIENTS

SERVINGS: 4 

  • ⅓ cup walnuts
  • 1 garlic clove, finely grated
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
  • 2 large zucchini (about 1 lb.), halved lengthwise
  • ½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

PREPARATION

  • Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.
  • Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.
  • Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

Recipe by Alison Roman
Photograph by Ryan Liebe

Grilled Zucchini with Yummy Lemon Salt

INGREDIENTS

SERVINGS: 8

  • 6 whole Zucchini (medium Sized)
  • 1/4 cup Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 3 whole Lemons, Zested
  • 1 teaspoon Kosher Salt (additional)
  •  Extra Olive Oil If Needed For Brushing

INSTRUCTIONS

Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.

Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.

Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes…well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.

Recipe and Photo by Ree from The Pioneer Woman
Grilled Zucchini
Sonia Maranville Diet, Healthy Eating, Meals, Recipes