Sticking with the whole idea of bounty from the garden, we’re having success with our zucchini though something is eating our zucchini faster than the rate we are. It’s said you should plant enough for wildlife but this wildlife could learn a lesson from Ms. Manners because it’s eating more than its share.
Regardless, we do manage to pick a few zucchinis each week. We enjoyed some in that Split Pea Soup I shared a couple weeks ago. I have another wonderful recipe that is so simple. I ran across it back in January and experiment with it occasionally. I’m a HUGE fan of chickpeas. Like, it could almost be my favorite food over salmon but that would be a little extreme. I enjoy chickpeas in my homemade hummus, stews, soups, mixed in with tuna for wraps, tossed in cold salads. It’s just such a versatile little bean.
Back to the zucchini for a minute. My mother’s husband, Ross, is Grill Master Extraordinaire in our family. We were up there last week and his grilled zucchini was perfection. So much so that my niece, Madi, who rarely finishes a meal, had seconds! That is all that needs to be said about that. Likewise, he grilled pineapple and made yam fries that, in my opinion, needed no other accompaniment than a dash of salt. OMG, I wonder if he’s ever grilled peaches? Wow, that would be so wonderful. Sorry, I’m getting off track in my food daydream.
Wine pairing: We actually had this dish with Mustard Crusted Salmon last night. Salmon can pair well with Pinot Noir however, with the spiciness of the Dijon mustard and the Cajun in the Grilled Zucchini, I’d pair this with a Sauvignon Blanc. A Sauvignon Blanc also pairs well with yogurt and tomatoes and, since I’m partial to the New Zealand region for this wine right now, I’d zoom right into that area and look forward to uncorking a chilled bottle.
4 medium zucchini
2 Tbsp olive oil
2 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp cajun seasoning
If making over the stove, cut zucchini into cubes. If cooking over a grill, cut ¼” longways. Combine oil and seasonings in a medium bowl. Add zucchini and toss all together. Heat in a large skillet over medium heat for 14-20 minutes. On the grill: Grill zucchini 5-7 minutes per side.
Notes: I always make this over the stove. I have added red pepper to it for color and texture. Last night, I added a full tomato, chopped and a drained can of chickpeas. Oh, my gosh, it was so good! I had to cook it longer to let the water from the tomato cook down and might add the tomato first next time so the zucchini isn’t cooking so long. What a fabulous side dish.
Adapted from a recipe that probably came off All recipes.com but I couldn’t find it when I went searching. Sorry.