Grilled Zucchini with Basil Oil and Pine Nuts

April 26, 2022

Kory Cheshier

A delicious summer dish from anti-inflammatory chef and clean food advocate Laura Rodriguez.Find more recipes from Chef Laura at cheflaurarodriguez.com or @cheflaurarodriguez.

Ingredients

1/4cup fresh basil

1/2cup extra virgin olive oil

spray avocado oil

1medium zucchini, cut into 1/3 inch thick slices

1medium yellow squash, cut into 1/3 inch thick slices

1/4cup pine nuts, toasted, or substitute toasted pepitas for nut allergy

vegan Parmesan cheese, grated, or sheep milk pecorino Romano if you tolerate dairy

sea salt and black pepper to taste

Preparation

1. Add basil and olive oil to blender and puree until smooth. Strain through fine mesh strainer, season to taste with salt and set aside.

2. Heat a cast iron grill pan over high heat until smoking hot. Carefully spray with avocado oil and add zucchini. Season well with salt and pepper and cook 3-5 minutes. Flip and cook until zucchini is tender. Top with basil oil, pine nuts, and Parmesan.

Note: Basil oil will keep in fridge for one month. Bring to room temperature and mix well before using.