Zucchini auf den Grill Platter in 2024

My grilled zucchini auf den grill platter for today is actually perfectly timed, as the weather is finally getting warmer here. If you’re having a BBQ this weekend, this is ideal, but even if you’re not, it still tastes great and is probably a little healthier when cooked on a regular griddle pan.

My reliable summertime friend is the griddle pan. It comes out of my cupboard as soon as it gets a little warmer and stays on my stove for months at a time because I use it so frequently that I don’t really see the purpose in putting it away. One summer dish I love to make with my griddle pan is this grilled zucchini platter with whipped tofu and a drizzle of mint pesto.

Don’t worry if you don’t have a griddle pan; you can still cook zucchini in a heavy pan or regular cast iron skillet. The zucchini won’t have the same beautiful char marks, but the cast iron will still caramelise beautifully. In both situations, it’s important to let the pan get fairly hot before adding the zucchini, make sure the zucchini lies flat (I like to weigh it down with a pot, for example) and, if you’re feeling really brave, let the pan work for a good amount of time before checking. I realise it’s tempting to take a quick peek, but be patient—charring requires heat and time.

Check Out the Latest Recipe of the Zucchini auf den Grill Platter :

I quickly blend some creamy tofu and fresh mint pesto in my food processor while the zucchini is charring. The first adds a creamy, neutral element to the meal, while the second has a strong, herbaceous flavour of heady mint that is balanced with softer parsley. Enjoy leftover pesto over your favourite pasta and beans, for example, as it’s very difficult to scale down pesto unless you make it by hand, which is totally an option but time-consuming. This recipe yields a small jar of pesto. If you decide to try this grilled zucchini platter, I really hope you enjoy it.

More about the Ingredients of the Zucchini auf den Grill Platter :

ZUCCHINI: The queen of summer vegetables,zucchini auf den is also referred to as courgette in the UK. I chose to highlight it as the main ingredient in this grilled zucchini platter since it takes so well to grilling. Although it has a reputation for being boring, it becomes anything but when perfectly charred and paired with a flavourful pesto. For this recipe, I suggest looking for small zucchini because they grill better than larger ones because they are usually less watery.

TOFU: To create a creamy, relatively neutral base that provides a nice textural contrast to the meaty, charred zucchini, I used firm tofu. For this recipe, tofu can be added directly to a food processor and seasoned to taste. Pressing is not necessary. If you are sensitive to bitterness, you might notice that the tofu has a slight aftertaste. However, don’t worry—combining it with fresh mint pesto and naturally sweet zucchini balances it out and makes for a delicious dish. Should you not be a fan of tofu, how about using drained cannellini beans?

PISTACHIOS: To give the mint pesto a creamier base and a little crunch, lightly toast the pistachios. If you’re not a fan of nuts, you could substitute almonds or pumpkin seeds for the pistachios.

MINT: Since mint and ,zucchini auf den go well together, that’s why I used them in my pesto. However, because mint has a fairly strong flavour, it’s best to subdue it slightly by adding something less assertive. I chose parsley, but basil is also a great option—basil is actually a cousin of mint.

PARSLEY: I added parsley to provide a more subdued contrast to the overpowering mint. If you’d like, you could also use basil (fifty fifty split is nice). I reserved the large stems for a stock and only used the leaves and fine stalks.

OLIVE OIL: I brushed the zucchini with cooking olive oil and used extra virgin olive oil for the tofu and pesto. You can dilute your pesto with a little water if you want it less oily, but be warned that this will make it a little more opaque and less visually appealing. Additionally, it won’t keep well, so you might want to freeze it right away after using it.

NUTRITIONAL YEAST: I’m sure you don’t need an introduction to this basic vegan cheese-like seasoning. I used some to add a hint of cheese flavour to the tofu and some to the pesto. How about a few teaspoons of white miso if you don’t have any? However, keep in mind that it is salty when adding seasoning.

GARLIC: To season both parts of the dish, I used a small clove of garlic. Garlic can be made milder by grating it and steeping it in lemon juice for ten to twenty minutes; the acidity of the juice will remove any harshness.

LEMON: I added lemon zest and juice to the mint pesto and whipped tofu. Since I enjoy lemon, I didn’t think there was too much of it, but if you’re not a fan, follow your palate and start with less, adding more if you think it’s necessary. Additionally, the acidity levels of lemons vary, so you should always trust your palate. I suggest purchasing unsalted lemons and thoroughly cleaning them prior to zesting.

Put the tofu and all the seasonings in a food processor and process until the tofu is silky smooth, to make whipped tofu. Save some of the salt and lemon juice for later; taste and add more as necessary. Move to a bowl and keep chilled until required. Blanch mint leaves for a few minutes (they turn brown otherwise) and immediately submerge them in ice water if you want the pesto to maintain its vivid green colour. Before processing, thoroughly dry.

In a food processor, combine all the ingredients except olive oil to make mint pesto. Process until everything is finely chopped, or leave it chunkier if you’d like, while gradually pouring oil through the chute. To suit your tastes, taste and adjust the seasoning.

Halve the zucchini lengthwise, then sprinkle with salt. Place the halves cut side down on paper towels and let them sit for ten minutes. Make shallow, crisscross incisions on the exposed flesh, being careful not to sever the skin; a small pairing knife works well for this. After that, flip each zucchini over and make short, parallel cuts along its length at regular intervals.

Arrange, cut side down, on a hot griddle pan (grill), brushing both sides with olive oil. Cook, uncovered, over low to medium heat for 12 to 15 minutes, or until char marks appear. Then, turn the food over and continue to grill it until it’s cooked through.
To assemble, arrange the grilled zucchini chunks (you can leave them whole) on top of the whipped tofu and drizzle with pesto. Scatter with toasted pistachios and leftover herbs.

METHOD

1. Slice the zucchini in half lengthwise, season the exposed flesh with salt, and let the halves sit cut side down on a paper towel for a few minutes.
2. Tofu that has been drained should be put in a food processor along with olive oil, nutritional yeast, garlic, lemon zest, 1 tablespoon of lemon juice, and a good pinch of salt and pepper. Process until smooth.
3. If desired, add extra lemon juice after tasting and adjusting the seasoning.
4. Get a griddle pan hot.
5. Cut small, shallow crisscross marks in the flesh of the exposed zucchini, being careful not to sever the skin. Using the hassleback technique, turn the courgette over and make shallow, parallel cuts along its length, about 0.5 cm / 0.2 inches apart.
6. Apply a thin layer of olive oil to the zucchini and arrange it, cut side down, on the griddle or grill. During the first few minutes, weigh it down with something substantial. As long as the heat is on low to medium, leave them to grill unattended for 12 to 15 minutes, or until dark char marks appear.
7. Using a palette knife, carefully remove the courgette, then turn it over and grill it for another 15 minutes or so, or until it is cooked through. Before assembling, let them cool slightly.
8. Spoon the whipped tofu onto a platter, shape it into a circle with the back of a spoon, and garnish with pistachios and charred zucchini (you can leave them whole; I chopped mine into chunks). Drizzle with the mint pesto. Accompany with a crusty bread. It’s entirely unnecessary, but as you can see, I also styled the dish with some leftover vegan ricotta.

Must Read : Delicious Vegan Fajitas

MINT PESTO

1. Pistachios should be dry-toasted in a small pan until fragrant and just slightly charred. Permit to cool. For serving, set aside 2 tablespoons and roughly chop them.
2. In a food processor, combine the pistachios, herbs, garlic, nutritional yeast, lemon zest, lemon juice, and a generous pinch of salt and pepper. Drizzle oil through the chute in a steady stream while the processor is operating.
3. Process until all ingredients are chopped finely. To suit your tastes, taste and adjust the seasoning.
4. Transfer to a jar, cover with an excess of olive oil to keep freshness intact, and refrigerate for a maximum of two months, or alternatively, transfer to an ice cube tray and freeze.

NOTES 

Mint has an accelerated oxidation rate. Blanch your mint leaves for a few seconds in boiling water, then immediately submerge them in ice water if you want your pesto to maintain its vivid green colour. Before using, thoroughly dry.

NUTRITIONAL INFO

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