Grilled Zucchini with Lemon Chive Crème Fraiche
Serves 2
I absolutely love vegetables, even more so when they have added texture. Roasting or grilling are the best cooking methods for vegetables. They both allow for texture and sweetness to be achieved. Something like zucchini works really well grilled. The key is to slice them thin, brush them with a little olive oil, sprinkle on a pinch of seasoning, and then pop them on the grill. By grilling, you transfer a tasteless side dish into center stage. Make it better still by adding some lemon chive infused crème fraiche.
The Power of the Zucchini
Zucchini boasts high levels of potassium, B vitamins, dietary fiber, and antioxidants. The vegetable possesses an impressive nutritional content that offers immense benefits to your health such as playing a role in the regulation of blood sugar levels. This is very important for diabetics.
Ingredients:
1 large green zucchini, sliced into thin strips
1 large yellow zucchini, sliced into thin rounds
3 tablespoons extra virgin olive oil
1 lemon, zest and juice of
1 handful fresh mint leaves
1 pinch chili flakes
1 cup Crème Fraiche
1 tablespoon finely chopped fresh chives
2 tablespoons pine nut, toasted
4 cups arugula leaves
How to make:
Toss the zucchini slices into a Ziploc bag with 2 tablespoons of oil. Secure the bag and shake to cover each slice in oil. Cook in batches on a very hot griddle pan for 3 to 4 minutes on each side or until well colored but still crisp to the bite. Place them in a medium size bowl, sprinkle with sea salt and freshly ground black pepper, if desired.
Mix the remaining 1 tablespoon of oil with the lemon juice, mint and chili flakes. Then pour the chili oil over the warm zucchini and allow the flavors to infuse for 30 minutes.
Combine the crème fraiche, chives and lemon zest. Season with sea salt. Place the zucchini into a serving dish and dot with the chive crème fraiche. Scatter over the pine nuts, arugula and extra chili flakes. Drizzle with any remaining chili oil and serve.