Tonight we're enjoying our first zucchini pick of the season. We left for a couple of days and when we got home, these two were on the vines.
I was so happy, but I think Chris was a little afraid he was going to actually have to eat them. They weighed in at 1 pound 14 ounces each. Certainly no prize winning weight, but I'm a proud momma. It may seem like I'm bragging a bit (and I am) whenever I talk about veggies from our garden. But I do feel a sense of pride and am just so happy when anything comes out of our little garden. I mean, I grew it! Isn't that so much fun? The round one is a Ronde De Nice and the long one is a Costata Romanesco. I'm grilling the Romanesco tonight to go with some flank steak and corn.
1 - 1 lb 14 oz zucchini or a few smaller zucchini
⅓ cup extra virgin olive oil
¼ cup rice vinegar
2 tablespoons light soy
½ teaspoon sesame oil
1 ½ teaspoons sesame seeds
1 clove garlic, finely chopped
Whisk ingredients together to make a vinaigrette.
Slice the zucchini cross-wise at an angle into ¼" thick slices
Toss the zucchini with ¾ of the vinaigrette and let sit for 10 minutes and toss again.
Prepare a hot grill. Grill zucchini until is tender, but not too soft or soggy.
2 tablespoons toasted pine nuts
2 tablespoons thinly sliced scallions, green portion only
Sprinkle pine nuts and scallions over top of the zucchini. If you'd like, drizzle a bit of the reserved vinaigrette over top as well.