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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