Zucchini is one of those humble vegetables that is easy to get your hands on. It’s also fun to grow! Here it gets dressed up for holiday parties with caviar for this event with Roe Caviar.
Marinated and Grilled Zucchini Salad
Makes 4-6 portions
4 large green or yellow zucchini, washed, cut lengthwise and seeds removed
1 lb. salad greens (speckled garden of in picture, any greens will work) chopped for salad
1 cup Greek Yogurt
2 tablespoons cumin seeds, toasted and ground
2 lemons, seated, seeded and juiced
1 cup pumpkin seeds, toasted
1 bumnch dill, chopped (about 1 cup)
1/2 cup extra virgin olive oil
2 tablespoons Kosher salt
Sea Salt/fluer de Sel and Pepper to taste
Cut 2 of the 4 zucchini lenghthwise thinly (the thickness of fettuccini) with the mandoline. Toss in mixing bowl with 2 tablespoons kosher salt and allow to release water room temp for 5-10 minutes. Rinse in cold water and pat dry.
Preheat cast iron soiled over medium high heat.
With the remaining zucchini, cut into approximately 1 inch squares, toss with salt, pepper and olive oil and sauté in cast iron skillet until lightly charred and grilled. Remove from heat and transfer to plate to cool to room temperature. Add chopped dill, cumin, lemon juice.
To compose the salad, combine salad greens, sliced raw zucchini, marinating zucchini, Pumpkin seeds and all of the marinating juices from the zucchini. Season with pepper, transfer to serving bowl and dallup greek yogurt for garnish.
With leftovers, wrap in grilled tortilla for a next day snack and use Greek yogurt as a dip.
Photo: Celeste Perez of Well Fed Co