Grilled Zucchini with Red Pepper Sauce

Do you have any idea how many zucchini a single plant can produce in one season?  It's a ridiculous number.   I would go as far as to say a single zucchini plant can yield more zucchini than my entire neighborhood could consumer in a summer. 

​I didn't realize how prolific zucchini plants can be and I foolishly put 4 plants in my garden one summer. 😬 Needless to say, I became a door to door zucchini saleswoman that summer - pushing my wares on anyone who would accept them.  When I wasn't able to give away my vegetables anymore, I started disguising my zucchini in delicious baked goods like breads and muffins.  Not too many people turned down my freshly baked zucchini treats.  (There's more than one way to get rid of extra zucchini.)  😂

I ate so much zucchini that summer that I thought I was going to turn green.  I scoured the internet and cookbooks for new and interesting ways to prepare it.  I only wish that I would have had this grilled zucchini recipe in my repertoire when I was drowning in the long green vegetable.  

The delicious Roasted Red Pepper Sauce is the perfect compliment to this Grilled Zucchini.  I love how delicious this zucchini really is without adding sugar or fat or cheese.  A healthy zucchini recipe that tastes amazing.  This might even be worth planting a single zucchini plant next year.  

Check out this beautiful pepper that I found.  (Is it weird to describe a vegetable as beautiful?)

Grilled Zucchini with Red Pepper Sauce
4 zucchini
1 red bell pepper, cored and seeded
1 1/2 Tablespoons + 1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons sliced almonds
1 1/2 Tablespoons red wine vinegar
2 garlic cloves
2 teaspoon chopped fresh basil

Cut zucchini in half lengthwise.  

Cut a 1/2" cross hatch pattern 1/4" deep in each half. 

Brush sides of zucchini with 1 T. oil. Sprinkle with 1 t. salt and 1/4 t. pepper.  

Brush bell pepper with 1 1/2 t. oil.

Place zucchini, flesh side down, and bell pepper, skin side down, on hot grill. 

Cook until charred. (7-9 min.)  Flip and cook another 8-10 minutes.  

Transfer pepper to a bowl.  Cover with plastic wrap and let rest 5 minutes.

Transfer zucchini to a plate - flesh side up.  

Remove skin from pepper. 

Add pepper, almonds, vinegar, garlic, 1/3 c. oil, 1/4 t. salt and 1/4 t. pepper to blender and process until smooth.  

Stir basil into sauce.  Season with salt and pepper. 

Spread half of sauce on platter.  

Arrange zucchini over sauce and drizzle with remaining sauce.  Serve.

I have a feeling that this grilled zucchini was meant to be a side dish, but I turned mine into a main course.  I served it alongside a spoonful of whole wheat couscous and triangles of toasted flatbread.  It was a delicious way to incorporate more vegetables into our diet.  

Ciao!

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