Grilled Zucchini
Photo: Carolina Ayala / Contributor
It is zucchini season in Texas and it’s time for us to find new ways to enjoy it. The beauty of zucchini is that it inherently has such a mild flavor, almost like a blank canvas, that it takes on the flavor of whatever you add to it. It’s also herb season, so I decided to put herbs and zucchini together. If you do not have an outdoor grill, sauté or roast the zucchini.
Regarding the herb sauce to accompany the zucchini, if you are going to serve it within a few hours of making it, use mint and/or basil. If not, use cilantro and/or parsley. Mint and basil tend to lose their bright green color after a few hours when mixed with lemon juice however parsley and cilantro will retain the color overnight. The herb sauce adds a bright pop of flavor to the slightly charred zucchini slices. Serve it warm or at room temperature.