Overflowing with zucchini? Tis the season for local zucchini.
Too many growing in your garden? Or in my case, swooping up a few too many while at the grocery store.
This was as simple as making a marinade, letting the zucchinis absorb some of it, passing it off to Rob to grill and then dousing it in additional marinade. Fabulous.
With the white wine and tarragon, it screamed French and the simplicity reminded me of a farmhouse. French farmhouse grilled zucchini, hence named. Enjoy it as a side for your next meal.
You can see it, as pictured in the cookbook, below amongst a picnic spread with the Hearty Three-Grain Salad, the Pickle and Asparagus Potato Salad, Caper and Edamame Dip and Cider-Battered Tofu.
Other ways to enjoy zucchini:
French Farmhouse Grilled Zucchini
Recipe from Vegan al Fresco: Happy & Healthy Recipes for Picnics, Barbecues & Outdoor Dining
Carla’s note: These zucchini sticks are a little lighter and healthier than the traditional ones encased in batter and deep-fried. The flavor of the zucchini really shines, enhanced by wine, mustard, and tarragon.
2 tablespoons white wine
1 garlic clove, minced
1 teaspoon grainy mustard
1 teaspoon agave nectar
1 teaspoon white wine vinegar
1/2 teaspoon salt
1/2 teaspoon dried tarragon
2 medium zucchini, quartered lengthwise and cut into 3-inch sticks
1. In a large flat container with a resealable lid or in a large bag with a zipper-style fastening, combine wine, garlic, mustard, agave, vinegar, salt and tarragon. Add zucchini and toss to coat. Marinate for at least 1 hour, turning after 30 minutes. Reserve marinade. Oil barbecue grill lightly and heat to medium heat. Grill zucchini for 3 minutes on each side, until lightly browned, basting frequently with leftover marinade. (Janet’s note: I saved the extra marinade and doused the zucchini after it had finished grilling).
Recipe from Vegan al Fresco: Happy & Healthy Recipes for Picnics, Barbecues & Outdoor Dining by Carla Kelly. Published by Arsenal Pulp Press (2014). Recipes reprinted with permission.
Cookbook photo courtesy of Tracey Kusiewicz / Foodie Photography