Grilled Zucchini with Hazelnut Salsa Verde & Labneh Recipe

Name: Grilled Zucchini with Hazelnut Sasla Verde r_3QW$g,SB5Is)a Labneh
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup chopped parsley; 1/2 cup chopped hazelnuts; 4 anchovy fillets, mashed; 2 tbsp capers, chopped; 1 garlic clove, microplaned; 3/4 cup olive oil; salt and pepper; juice and zest of 1 lemon; 3/4 large zucchini, about 1.5 lbs total; 3 tbsp olive oil; 1 tsp garlic powder; 1 tbsp white wine, red wine, or champagne vinegar; salt and pepper

A side dish that has it all. Tender zucchini, crunchy flavor-packed salsa verde, and creamy, tangy labneh. Best served al fresco with a glass of chilled Gratsi Rosé.

By Rita Kokshanian Mashkova

@saturdaytable

August 08, 2024

By Rita Kokshanian Mashkova

Ingredients

For the salsa verde:
1

cup chopped parsley
1/2

cup chopped hazelnuts
4

anchovy fillets, mashed
2

tbsp capers, chopped
1

garlic clove, microplaned
3/4

cup olive oil
salt and pepper
juice and zest of 1 lemon
For the zucchini:
3/4

large zucchini, about 1.5 lbs total
3

tbsp olive oil
1

tsp garlic powder
1

tbsp white wine, red wine, or champagne vinegar
salt and pepper

Instructions

TOTAL TIME

20 Minutes

4 servings

Grilling is one of my favorite cooking methods for zucchini because it’s quick and lends a wonderful taste to the veggie, meaning you don’t have to add a ton of seasonings and spices. These zucchini are tossed with a simple mixture of olive oil, garlic powder, salt, pepper, and vinegar, then grilled until tender. And while they’d be delicious on their own, we’re upping the ante with an incredibly savory, flavor-packed Italian-style salsa verde (albeit with an untraditional twist)that’s brimming with parsley, lemon juice and zest, anchovies, garlic, capers, olive oil, and crunchy hazelnuts. A swish of tangy labneh ties the whole dish together while adding a creamy element that melds perfectly with the salsa verde. Hello, perfect summer side dish. When the grill comes out, summer adventures aren't far behind — seek out The Best Beaches in Europe for your next escape, follow the trail of terraced villages with The Cinque Terre, or slow things down with The Coffee Ritual in Italy. Pair with a glass of Gratsi Boxed Wine.

Sliced yellow squash and zucchini are arranged on a wooden cutting board next to a knife. In the background, there is a glass with a beverage and a vase with white flowers. Sunlight streams in from a nearby window.

STEP 1: Slice the Zucchini

Slice zucchinis into spears by slicing in half lengthwise, then slicing each half into four spears.

A white bowl with a scalloped edge holds a green herb sauce with chopped nuts and oil; a spoon rests in the bowl, which sits on a marbled tabletop beside a glass of light-colored liquid.

STEP 2: Season and Toss

Toss with olive oil, salt, pepper, garlic powder, and vinegar.

STEP 3: Grill the Zucchini

Heat grill to medium heat, around 350°F. Place the zucchini on the grill, cover, and cook for 3 minutes. Flip and cook for 3 more minutes. You want the zucchini to be tender but not so cooked that it falls apar

STEP 4: Assemble and Serve

Spread the labneh on your serving platter. Arrange zucchini spears on top, then spoon on about half of the salsa verde. Reserve the rest for people to add more while they eat. Enjoy, enjoy, enjoy.