Grilled Zucchini with Capers, Basil and Lemon
- 1 tablespoon juice and 1 teaspoon zest from one lemon
- 3 tablespoons extra virgin olive oil, plus more for brushing zucchini
- 1/4 cup chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- 2 tablespoons capers, rinsed, dried, and roughly chopped
- 4 medium zucchini, sliced into 1/2" thick disks or quartered, lengthwise
- Produce
- Basil, fresh leaves (1/4 cup)
- Zucchini, medium (4)
- Condiments
- Capers, dried, and roughly chopped (2 tablespoons)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra virgin (3 tablespoons)
- Other
- 1 tablespoon juice and 1 teaspoon zest from one lemon
Preparation
Read recipe preparation on seriouseats.com
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Published July 11, 2012 (7 months ago).
40 people saved this recipe.
