Cook the Issue 2010: Grilled Zucchini with Scallion and Basil Oil - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Grilled Zucchini with Scallion and Basil Oil

By Pielove, member

July 11th, 2010

I applaud whomever decided to commission an article about zucchini, because I get these beasts in my CSA box every week.  Not a bad thing, of course-- my daughter likes them sliced and fried in olive oil then dusted with parmesan cheese.  Still, we like to have something a little different-- and this recipe was both different and very tasty.  My chive plant was a bit under the (dry) weather, so I spared it and used some of the gigantic bunch of scallions that I got in the CSA box, plus some of the basil that was wilting on the counter.  What a great combination-- the zucchini was tender and smoky from the grill and the oil was full of green herbal flavors.  An excellent recipe.

Recipe Used: Grilled Zucchini with Chive Oil


posted in: Gallery, Cook the issue 2010
Comments (1)

ICDOCEAN1 writes: Hubby selected that recipe rather than the ribbon salad so I am looking forward to this recipe.

I agree with your daughter, but I wouldn't mind the zucchini grilled with EVOO and dusted with Parmesan.

You could add parmesan to this recipe as well. Posted: 7:05 am on July 12th

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