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Zucchini Steaks with Herb Garden Chimichurri

Chimichurri-a mix of herbs, garlic, and oil spiked with tangy vinegar-boosts the fresh flavor of grilled zucchini.

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  • Makes: 12 servings
  • Serving Size: twelve 1 piece side dish serving or six 2 piece main dish servings
  • Yields: 12 zucchini pieces and 3 cups roasted pepper chimichurri
  • Prep: 15 mins
  • Grill: 20 mins to 22 mins
  • Stand: 20 mins

Zucchini Steaks with Herb Garden Chimichurri

Directions

  1. 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.
  2. 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.
  3. 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

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