Grilled Zucchini with Basil Ranch Dressing
Yield: 4 servings
2/3 ounce fresh basil leaves
2 ½ ounces fresh spinach
4 ounces sour cream
1 tablespoon mayonnaise
3 tablespoons extra virgin olive oil
2 tablespoons ranch seasoning
2 medium zucchini sliced lengthwise (¼ inch thick)
2 yellow squash sliced lengthwise (¼ inch thick)
Sea salt to taste
Fresh cracked black pepper to taste
Grated Asiago or Parmesan to garnish
1). In a blender, puree the basil, spinach, sour cream, mayonnaise, 1 tablespoon of olive oil, and ranch seasoning until smooth and creamy. Transfer the dressing to a container with a tight fitting lid and refrigerate ready to use.
2). Preheat grill on high heat. Toss the sliced zucchini and squash with the remaining 2 tablespoons of olive oil and season to taste with sea salt and fresh cracked black pepper.
3). Grill the zucchini and squash in batches until grill marks form and tender, about 4-6 minutes, flipping once.
4). Transfer the grilled zucchini and squash to a serving platter, drizzle with Basil Ranch Dressing, sprinkle with grated Asiago or Parmesan, and serve immediately.
Chef Mario is the host of Just Cook It Radio and the co-author of The Good, The Bad, The Cookbook.
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