Recipe courtesy of Franco Noriega
Grilled Zucchini with Caramelized Onions, Portobellos and Lemon Aioli
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 629
- Total Fat
- 64 g
- Saturated Fat
- 12 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 36 mg
- Sodium
- 590 mg
Grilled zucchini is a summer staple, as it's quick cooking and a perfect vessel for many flavors and garnishes. This version is seeded, then grilled until crisp-tender yet juicy. Then the whole thing is topped with sweet caramelized onions, savory portobello mushrooms and a generous sprinkle of Parmesan. Serve with a smear of homemade lemon aioli for a summery, Italian-inspired dish. Note: If you want the lemon aioli a little spicier, add a tablespoon of the Calabrese pepper oil from the jar to kick things up a notch.
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 629
- Total Fat
- 64 g
- Saturated Fat
- 12 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 36 mg
- Sodium
- 590 mg
Ingredients
Grilled Zucchini:
Lemon Aioli:
Directions
- For the grilled zucchini: Heat the butter and 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the onion and a good pinch of salt. Cook, stirring occasionally, until the onions are very soft, golden brown and caramelized, 10 to 15 minutes. Season with salt and pepper. Add the balsamic vinegar and scrape any browned bits from the bottom of the skillet, then cook 1 minute more. Set aside.
- Heat the remaining tablespoon olive oil in a small skillet and place over medium-high heat. Add the portobello mushroom, a pinch of salt and a few grinds of pepper and cook, stirring frequently, until they've released their juices and are just beginning to brown, 3 to 4 minutes. Set aside.
- Meanwhile, preheat a grill to high or a grill pan to high and an oven to broil.
- Brush the zucchini with olive oil and sprinkle with a good pinch of salt and several grinds of black pepper. Grill, flipping halfway through, until crisp-tender and charred in spots, 4 to 5 minutes. Transfer to a rimmed baking sheet.
- Fill the zucchini with the caramelized onion and portobellos, then sprinkle with the Parmesan (about 1 tablespoon per zucchini half). Broil until bubbly and the Parmesan has just started to brown in spots, 1 to 2 minutes.
- For the lemon aioli: Stir together the mayo, olive oil, Calabrese peppers, garlic, lemon zest and juice, 3/4 teaspoon salt and several grinds of black pepper in a medium bowl until combined. Cover and refrigerate until ready to use.
- To serve, spread the lemon aioli on a platter or 4 individual dinner plates, then top with the zucchini, micro basil and a drizzle of Calabrese oil.
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