Today’s Meat-Free Monday challenge is a recipe for a delicious appetizer that lends itself to hundreds of variations. Grilled zucchini are an amazing addition to nearly any sandwich, salad or even al a carte. The marinade is really what will set your zucchini apart from the rest. In this recipe, I used an Argentinian sauce called Chimichurri. It’s a little spicy with a lot of garlic and parsley flavors. The white bean puree is used here as a spread. This puree can easily be turned into a dip, filling, or even soup. It’s also a wonderful mashed potato replacement. I hope you enjoy this one!
White Bean Puree
- 2 C. dried white beans, soaked overnight and drained
- 2 rosemary sprigs (or sage, thyme, or combination)
- 1/4 C. veg. stock or water
- 1 clove garlic, minced, optional
- salt and pepper, to taste
- balsamic vinegar or balsamic butter sauce, for serving
- 2 large zucchini, sliced 1/4 in. thick, marinated (see below)
Slice the zucchini and marinate it in desired marinade overnight or for as long as possible. Here I used a Chimichurri marinade (see recipe below). After zucchini has marinated heat grill or grill pan on med-high heat. Once hot, place zucchini on grill. Let grill for about 8 minutes, DO NOT MOVE. After the 8 minutes is up, flip and grill the other side for about 8 more minutes. Not moving the zucchini will result in beautiful grill marks.
Zucchini is ready to eat! It can also be chilled and used over the next two days. Use it to spice up salads, sandwiches, pizza or grain dishes.
- 1 small bunch parsley, stems removed and roughly chopped
- 2-3 cloves garlic, minced, more if desired
- 1/2 t. red pepper flakes
- 1 T. dried oregano
- 2 T. red wine vinegar
- salt and pepper
- 1/2 C. olive oil
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