Grilled Zucchini with Avocado-Tarragon Crema
Grilled Zucchini with Avocado-Tarragon Crema
This simple yet elegant side dish features grilled zucchini paired with a creamy avocado-tarragon mixture and garnished with toasted pepitas for added texture. It’s an easy, flavorful addition to any meal.
Ingredients
For the Crema
- 1 avocado, pitted and flesh scooped out
- ⅓ cup Greek yogurt
- Zest and juice of 1 lemon
- 1 pinch coarse sea salt
- 5 grinds black pepper
- 1 tablespoon tarragon leaves, finely chopped, plus a few small tarragon leaves for decoration
For the Zucchini
- 2 large zucchini, ends trimmed, cut on a bias into 1⁄4-inch-thick slices
- Olive oil
- Coarse sea salt
- Black pepper
- 1 tablespoon pepitas, toasted
Instructions
To Make the Crema
- Place all the crema ingredients into a food processor fitted with a metal blade. Run until you have a smooth cream mixture.
- Using a spatula or a spoon, smear the crema over the surface of a shallow platter.
To Grill the Zucchini
- Heat a griddle pan over high heat.
- In a medium bowl, toss the sliced zucchini with ½ tablespoon olive oil, a pinch of salt and 6–7 grinds of pepper.
- Cover the hot griddle with the zucchini slices taking care not to overlap them. Grill for 3 minutes on each side. You may have to do this in two batches.
To Assemble the Dish
- Place the cooked zucchini on top of the avocado crema, then scatter the toasted pepitas over the top. Finish the dish with a few fresh tarragon leaves.
Nutrition
Calories: 137kcal | Carbohydrates: 11g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 518mg | Potassium: 762mg | Fiber: 5g | Sugar: 5g | Vitamin A: 471IU | Vitamin C: 35mg | Calcium: 72mg | Iron: 2mg
