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Zucchini with Parmesan and Garlic Chili Oil

4 medium zucchini, washed and split in half
1/4 cup olive oil
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 cup grated Parmesan cheese
1/2 cup garlic chili oil (see below)

Type of fire: direct
Grill heat: high

Preheat grill. Clean and oil the grilling grate. Brush zucchini all over with olive oil and season generously with salt and pepper. Place on the grill, cut side down, and cook until browned, 5 to 7 minutes. Flip zucchini and top each with Parmesan cheese. Cover grill and continue cooking until zucchini is softened and cheese is melted, 5 to 7 minutes more.

Remove zucchini to platter. Let cool for 3 to 5 minutes, then drizzle with garlic chili oil and serve.

Garlic Chili Oil

1 cup olive oil
1 tablespoon minced garlic
1 tablespoon red pepper flakes

Place oil, garlic, and red pepper flakes in a small sauce pan over low heat. Cook until garlic starts to brown and pepper darkens, but doesn’t blacken, about 5 minutes. Remove from heat and let cool to room temperature, 1 to 2 hours.

Strain oil through a fine mesh strainer into a glass jar. Use immediately or store in refrigerator for up to 10 days, allowing to come to room temperature before use.

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Header photo by
Gillian Gunson