Zucchini has always proven to be one of the most plentiful harvests of the summer months. You know this to be true if you’ve ever planted it in your own garden. And while you often you hear people speak of the same few ways in which to use up the abundance of this summer vegetable, it really is much more versatile than the traditional stuffed zucchini, or zucchini bread.
Our friend and Contributing Editor Anna Calabrese gives us a fine example of how to easily use this squash in a quick side dish, a starter, or an appetizer served with a fresh baguette or a crusty loaf of bread.
Grilled Zucchini with Tahini Yogurt Sauce and Corn Relish Recipe
1 cup greek yogurt
2 tbsp. tahini
1 tsp. salt
1 large zucchini cut into bite sized pieces
1 tbsp. evoo
1 tsp. salt
1 tsp. pepper
1 tsp. red pepper flakes
1 cup Aunt Kimmies Corn Relish
- Mix yogurt, tahini and salt in a bowl and spread on a serving dish. Set aside.
- Toss zucchini in evoo, salt, pepper flakes, and pepper and grill until charred.
- Place on top of yogurt and top with corn relish.
- Serve while the grilled zucchini is still warm.
Recipe and Styling by Anna Franklin / Story by Star Laliberte / Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.