INGREDIENTS:
4 small to medium zucchini, quartered lengthwise
Extra Virgin Olive Oil
Salt
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Pepper
3 TBS Grapeseed Oil
1/2 cup mayonnaise, Hellmann's is always a good choice
1-2 TBS Harissa spice blend, more or less to taste & Curio's Rose Harissa is SO good if you are looking...
Zest and Juice from 1 lemon, more or less to taste
Fresh herbs and edible flowers to garnish
PREPARATION:
Preheat your grill on high.
Place zucchini spears on a baking sheet and generously dress & toss with extra virgin olive oil, salt, and pepper.
Use a folded piece of paper towel and grill tongs to dip into grapeseed oil and brush over grill grates to help prevent sticking.
Lay the flat cut side of zucchini on the grill and cook for 2-3 minutes until grill marks form, rotate a quarter turn, and grill across the other cut side for an additional 2-3 minutes. The trick is to blast the zucchini with high heat to sear the outside and keep a firm texture in the interior.
Meanwhile, in a small bowl, make the aioli by whisking together the mayonnaise, harissa, lemon zest, and juice. Use as a dip for the grilled zucchini or as a base for plating the zucchini on top. Enjoy hot!
Watch below for Anna's tips on how to make this recipe, plus two other protein-packed zucchini dishes, on the full episode of The Chef's Pantry presented by The Hub Today.
