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Grilled Zucchini with Spicy Peanut Sauce

Scott Phillips

Servings: 4

Zucchini takes on smoky, nutty flavors when grilled, making it a delicious partner for the spicy, satay-inspired peanut sauce. If you have any leftover sauce, try it with noodles or shrimp.


  • 2 large zucchini, trimmed and sliced lengthwise into 1/4-inch-thick slices (12 to 16 slices total)
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. red curry paste
  • 3/4 cup coconut milk
  • 1/4 cup chunky natural peanut butter
  • 2 tsp. fish sauce
  • 1/4 cup chopped fresh cilantro
  • 1 Tbs. fresh lime juice

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 160
  • Fat (g): 17
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 300
  • Carbohydrates (g): 9
  • Fiber (g): 3
  • Protein (g): 6


  • Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the zucchini slices with oil and season with salt and pepper.
  • Grill the zucchini until grill marks form on one side, about 2 minutes. Flip the slices and continue to grill until tender, about 1 to 2 minutes more.
  • In a 1-quart saucepan, cook the curry paste over medium heat, stirring, until fragrant, 1 to 2 minutes. Whisk in the coconut milk, peanut butter, and fish sauce until well combined. Remove from the heat and stir in the cilantro and lime juice.
  • Arrange the zucchini slices on a platter, drizzle with some of the sauce, and serve, passing the remaining sauce at the table.


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