Zucchini is probably one of the most commonly grilled vegetables out there. I picked up these beautiful summer squashes from the farmers market and gave them a quick and easy marinade for a little added zing! The lime juice and earthy cumin really come through and are nicely balanced with the slightly salty Cotija cheese. You may want to use a grilling grid if you are not wanting to chase down runaway slices of zucchini that fall through the grates!
- 3 pounds any combination of summer squash (zucchini, yellow crook neck, Mexican zucchini, etc.)
- 1 recipe Cumin and Lime Marinade (recipe follows)
- 1 tablespoon chopped fresh cilantro, for serving
- 2 to 3 tablespoons crumbled Cotija or feta cheese
- Slice squash in ½-inch slices either lengthwise or on the bias. Drizlle marinade over the vegetables and toss to make sure everything is well coated. Let marinate on the counter for 15 minutes to 1 hour.
- Preheat grill to medium heat. Brush and oil grates before grilling. Lay out the squash in a single layer and grill for 2 to 3 minutes or until marked. Flip and cook for another couple minutes. The squash should still be al dente and not turn translucent — it’s okay to taste while you cook!. You will get to know the hot spots on your grill; so keep an eye out for pieces that grill faster than others.
- 3 tablespoons fresh lime juice
- 2 cloves garlic, creamed or pressed
- 2 teaspoons ground cumin
- ½ teaspoon Mexican oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons chopped fresh cilantro
- ¼ cup extra virgin olive oil
- Combine all ingredients in a blender and blitz to combine. You may certainly whisk in the olive oil, but this blending it maintains the emulsification. Will keep covered in an air-tight container in the refrigerator for 1 week.
Cheers and Happy Grilling!