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.
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.
nutrition information (per serving):
Photo: Scott Phillips