Zucchini Steaks with Herb Garden Chimichurri
- For a gas or charcoal grill, place peppers on the rack directly over medium heat. Cover and grill for 12 minutes, or until blackened and blistered, turning occasionally. Transfer peppers to a bowl. Cover bowl with a plate or plastic wrap. Let peppers stand 20 minutes. Discard skins, seeds, and cores, then thinly slice peppers. Set aside.
- Using a chefs knife, mince and mash garlic with 1/4 teaspoon of the salt to make a paste. Transfer to a large bowl. For marinade, add 1/4 cup of the oil, 1 tablespoon of the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper to mashed garlic, whisk to combine. Halve zucchini lengthwise, then coat with marinade in bowl. Transfer zucchini to grill rack (do not wash bowl). Grill zucchini, covered, 8 to 10 minutes or until tender, turning occasionally. Transfer zucchini to a serving platter.
- For chimichurri, in the marinade bowl stir together reserved grilled peppers, herbs, the remaining 1/2 cup olive oil, remaining 1 tablespoon vinegar, and remaining 1/4 teaspoon each salt and pepper. Spoon chimichurri over zucchini.
From the Test Kitchen
For a main-dish serving, add 1/2 cup cubed fresh mozzarella or other desired cheese.
Nutrition Facts (Zucchini Steaks with Herb Garden Chimichurri)
- Per serving:
- 146 kcal cal.,
- 14 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 10 g monounsatured fat),
- 0 mg chol.,
- 197 mg sodium,
- 5 g carb.,
- 2 g fiber,
- 3 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet