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!

Photo Credit: Megan Cross

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
Place soaked beans in a large pot, add cold water. You will want 2 inches of water above the beans. Add the herbs and bring to a boil. After the water boils, lower heat to a simmer. Cook for about 40-45 minutes until beans are al dente. Drain the beans. Remove the herbs.
Place cooked beans and remaining ingredients, except the balsamic vinegar, in food processor and process until smooth. You may need to add more water/stock depending on what consistency you like.
Drizzle with balsamic or olive oil. Serve with crostini or pita. Enjoy!

Grilled Zucchini 

  • 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.

Chimichurri Marinade 

  • 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
Process all ingredients, except olive oil, in food processor until finely minced together. Add oil. Serve as a dip or use as a marinade.

More Megan’s Meat-Free Monday Recipes:

Megan’s Meat Free Monday Recipes: Labor Day Panini’s 

Megan’s Meat-Free Monday Recipes: Italian Marinara Sub Sandwich 

Megan’s Meat-Free Mondays Recipes: Smokey Rosemary Popcorn

Megan’s Meat-Free Monday Recipe: Quinoa Bowl With Tahini-Lemon Dressing 

Megan’s Meat-Free Monday Recipes: Spinach Artichoke Dip

Megan’s Meat-Free Monday Recipes: Zesty Orange Seitan 

Megan’s Meat-Free Monday Recipes: Gazpacho

Megan’s Meat-Free Monday Recipes: Potluck Potato Salad

Megan’s Meat-Free Monday Recipes: Super Cookie With Goji Berries 

Megan’s Meat-Free Monday Recipes: Nacho’s With Sour Cream 

Megan’s Meat-Free Monday Recipes: Quinoa With Kale And Fried Garbanzo Beans

Megan’s Meat-Free Monday Recipes: Memorial Day BBQ

Megan’s Meat-Free Monday Recipes: Fennel Seed Scramble With Potatoes

Megan’s Meat-Free Monday Recipes: Carrot Ginger Soup

Megan’s Meat-Free Monday Recipes: Tangy BBQ Tofu

Megan’s Meat-Free Monday Recipes: Zucchini Pasta In Sun-Dried Tomato Sauce

Megan’s Meat-Free Monday: Hearty Black Bean Chili 

Megan’s Meat-Free Monday: Chilaquiles Con Crema

Megan’s Meat-Free Monday: Chocolate Chip Cookies

Megan’s Meat-Free Monday: Guide To Easter

Megan’s Meat-Free Monday: Choco-Choco Muffins

Megan’s Meat-Free Monday: Empanadas With Chipotle Cream

Megan’s Meat-Free Monday: Curried Cauliflower Orzo

Megan’s Meat-Free Monday Edition: Buddha Bowl