Thomas Keller Grilled Zucchini
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1 to 2 people
Whether you’re making a vegetable as a side or as a main dish, vegetables don’t have to be boring. This recipe is an adaptation of Thomas Keller’s now famous zucchini recipe, an easy pan-fried zucchini that is scored, seared and then finished in the oven. Of course, this version is made on the Alchemy grill and it is so easy and delicious. The grilled zucchini is paired with a grilled garlic and lemon yogurt. The plate is finished with a sprinkle of chopped cherry tomatoes and kalamata olives, crumbled feta, a drizzle of olive oil, salt, Alchemy Anything Rub and grilled lemon.The creamy, garlicky yogurt paired with the salty feta and olives, fresh tomatoes and perfectly grilled zucchini make a vegetarian dish that will satisfy even the biggest meat-eaters.By:
Chef Matt Basile
4 tbsp Greek yogurt
2 tbsp sour cream
6 cloves garlic
2 tbsp olive oil
4-5 grape tomatoes
2 tbsp kalamata olives, chopped
Alchemy Anything Rub (coming soon)
Cut your zucchinis in half, lengthwise, and score the flesh with a sharp knife, making shallow cross-cuts. Add oil to the hot plancha and place the zucchinis flesh side down. Allow to sear, flipping midway and moving onto the diamond-patterned grill to continue to cook through.
Crush and peel your garlic and add to the hot plancha with oil. Cook until lightly brown and fragrant. Remove from the grill and finely chop. Drizzle with olive oil and continue to chop until a paste forms. Add to a bowl. Squeeze the juice from half a lemon onto the garlic and mix.
Add the Greek yogurt, sour cream and mix. Grate most of the feta into the bowl, reserving some extra for garnish. Add the zest from 1 lemon. Season with salt, pepper and Alchemy Everything Rub. Mix.
Cut one lemon in half and place on the plancha to grill. Remove the zucchini from the plancha.
Thinly slice the cherry tomatoes and chop the kalamata olives.
In a shallow bowl, spread the grilled garlic and lemon yogurt on the bottom. Place the zucchini slices on top and garnish with the chopped tomatoes and olives, crumbled feta, a drizzle of olive oil, salt, Alchemy Anything Rub and the grilled lemon.