Grilled Zucchini Panzanella

Serves 4. Are you still harvesting zucchini from your late summer vegetable garden? How about this, grilled chunks of zucchini with Morsels and a sharp vinaigrette tonight for dinner.  This is another recipe from the New York Times Cooking site.
  • 3 medium zucchini (about 1 pound), trimmed
  •  Kosher salt and black pepper
  • 4 tablespoons olive oil
  • 1 bunch scallions, thinly sliced at an angle (about 2 cups)
  • 1 small hot red pepper, cut in a fine dice
  • 1 teaspoon dried oregano
  • 1 tablespoon plus 2 teaspoons maple syrup*
  • 1 large garlic clove, finely grated
  • 1 tablespoon plus 1 teaspoon rice vinegar
  • 2 teaspoons Dijon mustard
  • ½ cup Castelvetrano or other green olives, pitted and cut in half
  • 1 packed cup fresh flat-leaf parsley leaves and tender stems

Slice all zucchini crosswise into 1-inch thick coins.  Place all of the zucchini to a large colander set in the sink, sprinkle with 1 teaspoon salt and toss well. Let sit to drain, 30-45 minutes.

Add 2 tablespoons oil, 1 tablespoon syrup,* the scallions and 1/2 teaspoon dried oregano, and toss with Margot's Morsels until the bread is evenly coated. Season to taste with salt and pepper and set aside.

In a large bowl, whisk together the garlic, vinegar, chili pepper, mustard and 1/2 teaspoon each salt and pepper with the remaining 2 tablespoons olive oil, 2 teaspoons maple syrup* and 1/2 teaspoon oregano.

Transfer the drained zucchini to a clean kitchen towel and dry well. Grill the zucchini in a BBQ basket or directly on the grill just to add a nice char and that smokey flavor.  Add to the bowl with the dressing and toss. Transfer the croutons to the bowl, along with the olives and parsley, and gently toss to coat. Adjust seasoning with salt and pepper, and let sit 15-20 minutes stirring occasionally.

*Someone commented on NYT article that pomegranate molasses was great replacement for maple syrup and I tried it...I have to good!

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