Photographed by Benjamin Wheatley
Grilled Zucchini with Cilantro Buttermilk, Queso Fresco, and Pine Nuts
Serve as a vegetable side or use as a main course—this zucchini would make an excellent filling for a taco.
- Yields about 1 cup
- 1 cup packed cilantro leaves
- ½ cup full-fat buttermilk
- 2 tablespoons sour cream
- ¼ teaspoon kosher salt
- 3 medium zucchinis, cut in half lengthwise
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 tablespoons crumbled queso fresco
- 4 tablespoons toasted and crushed pine nuts
- Pea tendrils for garnish
- ►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.
- ►TO GRILL: Preheat grill to medium-high heat
- ►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.
- ►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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