Grilled Zucchini with Calabrian Chiles, Goat Cheese and Pepitas
Servings: 6 people
Ingredients
- 4 medium-sized zucchini
- 2 tbsp Avocado OIl
- Kosher Salt
- Freshly Cracked Pepper
- 2 tbsp. Chopped Calabrian Peppers from the jar
- 2 oz. herbed Goat Cheese, torn into small crumbles
- 1/4 cup roasted and salted pepitas (aka pumpkin seeds)
- juice of 1 lemon
- flakey sea salt, optional for serving optional for serving
Instructions
- Cut zucchinis in half lengthwise. Using a paring knife, gently score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about an inch apart, then turn the zucchini around and cut again so you have a diamond pattern. (this is not necessary, but a nice touch if you're down to do it. ;)
- Next, drizzle with the oil then season with the tops with kosher salt and pepper.
- Heat grill over medium-high heat (350-400 degrees F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.)
- When hot, place the zucchini onto the grill and cook until the zucchini is tender (but not overcooked and soggy) and nice grill marks have formed on each side-- about 5 minutes per side.
- Carefully remove the zucchini from the grill and let cool enough to handle. Cut into 2-inch pieces and place onto a serving platter. Top each zucchini piece with a small amount of the chopped calabrian peppers, the crumbled goat cheese and sprinkle with the pepitas. Finish with a squeeze of lemon and a sprinkle of flakey salt, if using.