We’ve reached that time of year that all our family, friends, neighbors, and strangers are trying to pawn their garden grown zucchini off on those of us who didn’t put in a garden. At first it’s wonderful, but then after we’ve managed to consume the first 15 or so pounds we’ve been given and made all of our favorite recipes, the excitement starts to wane.
Having new and fresh ways to prepare zucchini becomes somewhat of a challenge; a challenge I love to take on. I haven’t quite gotten to the point of figuring out how to incorporate it into breakfast foods, but give me time.
Firing up the grill is a common occurrence during the summer and I realized grilling zucchini, as a side dish was a tasty solution for the two new pounds of the stuff that showed up on my doorstep. A few basic seasonings, olive oil, and the grill is all that was needed and then once they were perfectly grilled, drizzling Ranchero® Crema con Sal and Cacique® Cotija cheese was absolutely phenomenal and beyond easy.
I wanted simple, and this fit the bill. Adding the Crema con Sal and Cotija cheese amped up the curb appeal to this humble vegetable. Sprinkling a bit of cilantro as a garnish didn’t hurt either. This side dish was fresh, light, and loaded with flavor. You won’t regret serving this up any night of the week.
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WHAT YOU NEED
- 1-1 ½ lbs. zucchini; sliced on the diagonal about ½” thick.
- 2 teaspoons chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon granulated garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup extra virgin olive oil
- ¼ cup crumbled Cacique® Cotija Cheese (or more to taste)
- ¼ cup Cacique® Ranchero® Crema con Sal
- Optional: ¼ cup chopped cilantro
HOW TO MAKE IT
- Heat the grill to medium high. Mix the spices together. Slice the zucchini and set on a lined baking tray or plate. Generously sprinkle the spice blend over the zucchini slices, taking care to cover them. Drizzle with olive oil then flip over. Repeat the above process; set aside until the grill is hot and ready.
- Place the zucchini on the grates and if desired, rotate after 2-3 minutes to have a crisscrossed pattern, otherwise, once placed, leave alone and allow to cook 4-5 minutes. Take care to not let them char too much.
- Flip the zucchini over and grill another 3-4 minutes, or until done. Again, can rotate them after 2 minutes to have a crisscrossed pattern.
- Remove from heat and place on a platter. For plating, the entire platter can be dressed or each portion. Drizzle a generous amount of Cream con Sal, then sprinkle the Cotija cheese and if using, the cilantro. Serve and enjoy along side your favorite entrée.