Grilled Zucchini with Avocado-Tarragon Crema

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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.

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Prep Time:15

Cook Time:15

Total Time:30

Course: Side Dish

Cuisine: French

Keyword: Avocado-Tarragon Crema, Grilled Zucchini

Servings: Servings

Calories: 137kcal

Author: Pascale Beale

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.

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