Zucchini's Zest: A Summer Grilling Adventure
Hello, fellow food adventurers! With the sun shining bright, it's time to fire up the grill (or griddle pan!) and dive into a dish that screams summer: our Grilled Zucchini Platter with Whipped Tofu and Mint Pesto. This isn't just any zucchini recipe; it's a celebration of fresh, vibrant flavors and textures that will make your taste buds sing.
My Griddle Pan Affair
Let's be honest, my griddle pan is my summer soulmate. As soon as the weather warms up, it moves from the cupboard to the stovetop and pretty much lives there. It's the secret behind those amazing char marks and caramelised edges that make simple ingredients like zucchini truly shine. Don't have a griddle? No worries! A trusty cast iron skillet or any heavy-bottomed pan will do the trick – just crank up the heat and let it work its magic.
The Charring Charm
The key to perfect charring is patience. Let your pan get scorching hot before you even think about adding the zucchini. Once it's in, press it down gently (a pot works wonders!) to make sure it lies flat. Resist the urge to peek too early – charring needs heat and time, so let it do its thing. The reward is those beautifully charred, slightly sweet edges that are just irresistible.
Creamy Tofu Magic and Herby Pesto Dreams
While the zucchini are getting their grill on, it's time to whip up the creamy tofu and fresh mint pesto in a food processor. The tofu provides a neutral, velvety base, while the pesto adds a zesty, herbaceous punch. This recipe makes a little extra pesto, which is perfect for topping pasta, spreading on sandwiches or drizzling over roasted veggies throughout the week.
Ingredient Spotlight:
- Zucchini: These summer superstars are the perfect vehicle for grilling. Smaller ones are less watery and grill up better. Charred to perfection, they're anything but bland.
- Tofu: Firm tofu is blended into a creamy base that's a fantastic counterpoint to the zucchini. It's neutral, smooth, and soaks up all the flavors around it. Don't like tofu? Try cannellini beans for a similar creamy texture.
- Pistachios: These little green gems provide a creamy base for the pesto and a delightful crunch. Almonds or pumpkin seeds work great too if you're nut-averse.
- Mint & Parsley: Mint gives a strong, fresh flavor, while parsley mellows it out beautifully. Together, they create a vibrant, aromatic pesto.
- Nutritional Yeast: A vegan cheese-like staple, adding a hint of cheesy goodness to both the tofu and pesto. If you don't have it, try a touch of miso paste.
- Garlic & Lemon: A classic combo! Garlic provides that pungent kick, while lemon adds a bright, zesty note. Remember, a little zest goes a long way, and start with less juice, adding more to taste.
Making the Magic Happen
- Whip the Tofu: Simply toss your tofu, olive oil, nutritional yeast, garlic, lemon zest and juice, salt and pepper into a food processor and blend until silky smooth. Taste and adjust to your liking.
- Craft the Pesto: Combine pistachios, mint, parsley, nutritional yeast, garlic, lemon zest and juice, salt, pepper, and optional chilli in a food processor. Process while drizzling in olive oil until you reach your desired consistency. For an extra vibrant green, blanch your mint leaves first for a few seconds in boiling water and then plunge immediately into ice water.
- Grill the Zucchini: Cut them in half lengthwise, salt and let them rest cut side down. Make shallow crisscross cuts on the flesh and brush with olive oil. Place cut side down on the hot griddle or pan and let them char. Once you get great char marks, flip them over and let them cook until soft.
- Assemble the Masterpiece: Pile the whipped tofu on the bottom of your plate, add the grilled zucchini, drizzle with pesto, and finish with toasted pistachios and extra herbs.
Recipe
Serves: 4-6
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 750g Small Zucchini
- 300g Firm Tofu
- 1 tbsp Olive Oil
- 2 tbsp Nutritional Yeast
- 1 Garlic Clove, minced
- 1 Small Lemon, zest and 2-3 tbsp juice
- Salt & Pepper
Mint Pesto:
- 70g Shelled Pistachios
- 20g Mint Leaves
- 10g Parsley (or Basil) Leaves
- 2 tbsp Nutritional Yeast
- 1 Garlic Clove
- 1 Small Lemon, zest and 2-3 tbsp juice
- Pinch of Chili (optional)
- Salt & Pepper
- 1/2 cup Extra Virgin Olive Oil
Instructions:
- Prep the Zucchini: Slice zucchinis in half lengthwise and place cut-side down on paper towels with a sprinkle of salt for 10 minutes. Score the flesh with criss-crosses.
- Make the Whipped Tofu: Blend tofu with olive oil, nutritional yeast, minced garlic, lemon zest, 1 tbsp lemon juice, salt, and pepper until smooth. Taste and adjust.
- Grill the Zucchini: Brush the zucchinis with oil and sear them cut side down on a hot griddle for 12-15 minutes. Flip and grill the other side until tender.
- Make the Pesto: Dry-toast the pistachios until fragrant and set aside 2 tbsp for garnish. Blend the remaining pistachios, herbs, garlic, nutritional yeast, lemon zest and juice, salt, and pepper in a food processor. Drizzle in olive oil until smooth.
- Assemble the Platter: Spread whipped tofu on the platter, top with grilled zucchini, drizzle with pesto, and sprinkle with pistachios and fresh herbs.
Nutritional Notes
Approximate values per serving (1/6 of recipe):
- Calories: 242
- Sugars: 4g
- Fats: 20g
- Saturates: 3g
- Proteins: 10g
- Carbs: 9g
Share Your Creations!
If you try this recipe, don't forget to tag me on social media using #ZestinaVerde. I can't wait to see your takes on this summer grilling delight!
Enjoy your culinary adventures!