Chipotle Lime BBQ Zucchini

2015 07 08 18 58 38 1

I love summer squash, particularly when they are fresh and the size of my thumb. They are crunchy and sweet, in my mind, zucchinis are the perfect summer food. Now what happens when all you have in your fridge is a foot long specimen? Not as sweet and when cooked not as crunchy. Do not fear, this recipe is just for that problem. Grind a few peppers, mix in the rest of the ingredients and get grilling. The results will be a party favourite.

Heath signature1

 

 

What you need:

  • 1-2 chipotle pepper (or more if you like heat)
  • 2-3 ancho chillies
  • 2 limes
  • Olive oil (enough to blend)
  • 1 bunch cilantro (If you dislike cilantro you can use parsley)
  • Salt and pepper to taste
  • 1 med-large zucchini cut in half.

How it’s done:

  • Take your ancho and chipotle peppers and run them through your spice grinder or food chopper until you have a nice even consistency.
  • Finely chop your cilantro
  • Zest and then juice your limes
  • Place in a mixing bowl and add enough olive oil to create a nice thick mixture
  • Salt and pepper to taste
  • Cut hashmarks into the internal flesh of each of the zucchini halves (this allows the mixture to penetrate into the flesh of the zucchini.
  • Using a spoon or pastry brush, evenly distribute the chilli mixture onto the zucchini (reserve some of the mixture to baste)
  • Preheat your BBQ to an even medium heat
  • Place your Zucchinis uncut side down and grill, watching carefully that the skin doesn’t begin to char.
  • This helps open up the cut hash marks and allows the marinade to penetrate even further
  • At the point when the Zucchinis are soft flip them over to grill the cut side.
  • After a few minutes flip them back over and baste them with the reserved mixture.
  • When the flesh is soft remove from the grill and let cool for a minute or so.
  • Cut into slices and serve as a great side dish or as an appetizer
Print Friendly

Leave a reply