Grilled Zucchini with Sesame Ginger Vinaigrette

Still coping with a surplus of summer squash…. This recipe can be made with any grilled vegetable and can be served warm or at room temperature.


  • approximately 1 lb zucchini or yellow crookneck squash
  • 1 tsp sea salt
  • 2 oz Sesame Ginger Vinaigrette, or to taste
  • 1 T chopped cilantro


  1. Slice the squash 1/8″ thick: for smaller squash, I like to take off top and tail and then use a mandolin to cut into long strips; for larger ones, I usually slice on a diagonal, also using a mandolin.
  2. Spread the slices out on a sheet pan, then sprinkle with salt and let rest for 15-30 m.
  3. Pat the squash dry with a clean kitchen towel, then toss with 1 oz of the vinaigrette.
  4. Grill over high heat, approximately 1 m per side.
  5. Arrange on a serving plate, drizzle with the remaining vinaigrette, and sprinkle with the cilantro.

do ahead:

The vinaigrette can be prepared up to a week ahead, the squash up to 2 hours ahead – do not drizzle with vinaigrette or sprinkle with cilantro until just before serving.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s