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CLINTON KELLY Grilled Zucchini with Fresh Tomato Sauce

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ingredients
GRILLED ZUCCHINI:
3 zucchini (sliced in half, lengthwise)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
TO SERVE :
1 recipe Fresh Tomato Sauce (see below)
1 cup fresh cow’s milk ricotta (dollop on top)
Parmigiano-reggiano (grated to garnish)
1 bunch fresh basil (torn, to serve)
FRESH TOMATO SAUCE:
1 small yellow onion (peeled and diced)
3 cloves garlic (peeled and minced)
4-5 medium-large farm fresh tomatoes (chopped)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat grill or grill-pan to medium-high heat.
Season zucchini with salt and pepper and drizzle with olive oil.
Place the zucchini on the grill and cook for 10-15 minutes, until the exterior is charred and interior is cooked through.
Serve grilled zucchini halves with tomato sauce. Top with generous dollop of ricotta, grated Parmigiano-Reggiano and torn basil.
For the Fresh Tomato Sauce: In a medium saucepan over medium heat add olive oil, onion and garlic. Cook until fragrant, about 5 minutes. Add fresh tomatoes, simmer for 20 minutes, until the flesh breaks down, season with salt and pepper to taste. Remove from heat.
Tip: Sauce can be made ahead of time and stored in an airtight container in the refrigerator. When ready to serve, heat in a small saucepan over medium heat.

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