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Grilled Zucchini with Cilantro Buttermilk, Queso Fresco, and Pine Nuts

Photographed by Benjamin Wheatley

Grilled Zucchini with Cilantro Buttermilk, Queso Fresco, and Pine Nuts
Serves 4
Serve as a vegetable side or use as a main course—this zucchini would make an excellent filling for a taco.
  1. Yields about 1 cup
  2. 1 cup packed cilantro leaves
  3. ½ cup full-fat buttermilk
  4. 2 tablespoons sour cream
  5. ¼ teaspoon kosher salt
  1. 3 medium zucchinis, cut in half lengthwise
  2. 1 tablespoon olive oil
  3. 1 teaspoon kosher salt
  4. 1 teaspoon ground cumin
  5. 1 teaspoon ground coriander
  6. 4 tablespoons crumbled queso fresco
  7. 4 tablespoons toasted and crushed pine nuts
  8. Pea tendrils for garnish
  1. ►CILANTRO BUTTERMILK: Place cilantro and buttermilk in a blender and purée until smooth. Transfer to a bowl and whisk in the sour cream and salt. Any leftover cilantro buttermilk can be stored in the refrigerator for up to five days.
  2. ►TO GRILL: Preheat grill to medium-high heat
  3. ►Toss zucchini halves with the olive oil, salt, cumin, and coriander. Place zucchini cut side down on grill grates and grill until charred, about 4 to 5 minutes. Flip zucchini over and cook for an additional minute. Remove from heat and let cool to room temperature before cutting into bite size pieces.
  4. ►To serve, spoon a generous amount of cilantro buttermilk onto a serving platter. Arrange the zucchini on the platter and top with queso fresco, pine nuts, and pea tendrils.
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