Grilled Zucchini Topped with Pesto and Parmigiano

Although I am personally a big fan of carbohydrates, including pasta, many people are trying to cut these out of their diet.  This is a nice way to use up your zucchini yet enjoy the flavour of pesto too.

 

Needed for this recipe:

Sunshine Coast Olive Oil Co. Garlic Olive Oil*.

 

*Other Sunshine Coast Olive Oil Co. Olive Oil suggestions: Tuscan Herb, Milanese Gremolata, Medium or Robust Ultra-Premium Certified, Chipotle, Basil, Rosemary.

 

Ingredients:

Zucchini

Sunshine Coast Olive Oil Co. Garlic Olive Oil (about ¼ cup)

Sea Salt

1 Tablespoon of Delizia Pesto (available in store) made with UP-certified Extra Virgin Olive Oil

Fresh Parmigiano-Reggiano (1-2 tablespoons)

 

Method:

Slice zucchini thinly (I use a chef’s mandolin to achieve an even thinness). Sprinkle with salt and let sweat about 30 minutes.  Heat your grill to medium.  With an olive oil sprayer, or with a brush, lightly coat your zucchini.  When grill is hot, grill each side until grill marks show.

Turn your grill off and dot your zucchini with pesto sauce and sprinkle with Parmigiano-Reggiano cheese.

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