Grilled zucchini with basil and lemon from The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater (page 259) by Nigel Slater

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Notes about this recipe

  • Zosia on July 24, 2014

    A perfect summer side dish for any grilled meat, fish or poultry that's very quick to make. The vegetables were sweet and the dressing bright. I always appreciate it when the author includes the zest of the lemon in the recipe as well as the juice to provide the whole lemon experience of both flavour and tartness. I sliced my zucchini thicker than directed so that I would have more control over the degree of doneness and even then, they took only minutes to cook.

  • L.Nightshade on August 01, 2012

    Pretty much the same recipe in Kitchen Diaries and in Tender. In Tender the recipe calls for salting and resting the zukes, in KD they are just sliced and placed on the grill. Other than that, I think the directions proceed identically. Mr. NS the Griller was (understandably after a rough day) not up to individually watching and flipping a couple dozen thin slices of squash on the grill, so we popped them into a grill basket. We've had plenty of successes with grilling in the basket prior to tonight, but on this occasion the zucchini seemed more like they were steamed than grilled. We missed the char, but otherwise the dish was very nice. The lemon-zucchini-basil combination was bright and summery. If you have the time and patience to tend multiple thin slices of squash on the grill, I think the char would really add something to the dish, but even without, not bad at all.

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