Grilled Zucchini with Pesto & White Beans
Pasta is the typical base for Italian-style dishes, but beans make a pleasant-tasting alternative to this nutritious and tasty vegetarian main dish. Deb Perelman from Smitten Kitchen suggests cutting the zucchini into ribbons for a pretty effect, but slices taste just the same, don't they?
More zucchini and bean options. Zucchini Nut Sauté, Zucchini Summer Squash and Basil Pasta, White Bean Shakshouka, Roasted Tomatoes with White Beans, Feta & Basil
Servings: 2 as a main/ 4 as a side
Time: 15 minutes
Ingredients
1 1/4 to 1 1/2 pounds zucchini, thin, longer ones if cut into ribbons
Olive oil
Coarse or kosher salt
Freshly ground black pepper
1 lemon, cut, for squeezing over the zucchini
1 3/4 cups (from 1 15-ounce can) small-to-medium-sized white beans, drained
1 garlic clove, peeled
A 2-ounce bundle of basil (this is the small clamshell size at most groceries)
1 to 2 tablespoons white wine vinegar
Coarsely grated parmesan, to taste
Method
Prepare the zucchini: Trim the ends and cut zucchini according to the shape of your choice. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.
On a grill or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer the zucchini back to a platter and squeeze lemon juice over it.
Meanwhile, in a food processor, blender or using an immersion blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in the olive oil until it blends smoothly - about 4, sometimes 5, tablespoons.
Add 1 tablespoon vinegar and blend until well-mixed. Taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.
Combine the beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom.
Arrange the grilled zucchini on top, twisting and turning if you used ribbons. Spoon the remaining beans into the spaces. Drizzle the remaining dressing over the platter, to taste.
Finish with a light blanket of grated parmesan and eat warm or at room temperature. As assembled, it keeps well at room temperature for an hour.
Pasta is the typical base for Italian-style dishes, but beans make a pleasant-tasting alternative to this nutritious and tasty vegetarian main dish. Deb Perelman from Smitten Kitchen suggests cutting the zucchini into ribbons for a pretty effect, but slices taste just the same, don't they?
More zucchini and bean options. Zucchini Nut Sauté, Zucchini Summer Squash and Basil Pasta, White Bean Shakshouka, Roasted Tomatoes with White Beans, Feta & Basil
Servings: 2 as a main/ 4 as a side
Time: 15 minutes
Ingredients
1 1/4 to 1 1/2 pounds zucchini, thin, longer ones if cut into ribbons
Olive oil
Coarse or kosher salt
Freshly ground black pepper
1 lemon, cut, for squeezing over the zucchini
1 3/4 cups (from 1 15-ounce can) small-to-medium-sized white beans, drained
1 garlic clove, peeled
A 2-ounce bundle of basil (this is the small clamshell size at most groceries)
1 to 2 tablespoons white wine vinegar
Coarsely grated parmesan, to taste
Method
Prepare the zucchini: Trim the ends and cut zucchini according to the shape of your choice. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper.
On a grill or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer the zucchini back to a platter and squeeze lemon juice over it.
Meanwhile, in a food processor, blender or using an immersion blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in the olive oil until it blends smoothly - about 4, sometimes 5, tablespoons.
Add 1 tablespoon vinegar and blend until well-mixed. Taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste.
Combine the beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom.
Arrange the grilled zucchini on top, twisting and turning if you used ribbons. Spoon the remaining beans into the spaces. Drizzle the remaining dressing over the platter, to taste.
Finish with a light blanket of grated parmesan and eat warm or at room temperature. As assembled, it keeps well at room temperature for an hour.