Summer Grilled Zucchini Coins and Plums

August 16, 2022

 

You don’t need a grill to make delicious summer vegetables! With a cast iron pan, you can achieve the same flavor and char that a grill would give, on the stove. These zucchini coins may seem simple, but the cast iron brings out the vegetable’s sweetness and creates a crisp exterior. We also love grilled stone fruit like plums and peaches because the heat caramelizes and creates an almost meltingly tender texture. We’ve dressed these plums with basil, and we also recommend a drizzle of honey and a sprinkle of cinnamon for grilled peaches.

 

Ingredients

1 Local Roots cast iron skillet

2 Local Roots zucchini

1 tbsp olive oil

2 tbsp balsamic vinegar

salt

Local Roots plums

3-5 basil leaves

 

Directions

1. Wash the zucchini, then top and tail to remove the stem ends. Slice the zucchini into thin coins of ¼ inch or less.

2. Heat a cast iron pan to medium-high and drizzle olive oil into it. Add one layer of zucchini slices to the hot pan and sprinkle each with salt. Cook until the zucchini is slightly translucent or the bottom is browned and slightly charred, then flip and cook the other side until it matches, about 1-2 minutes.

3. Use tongs to gently remove the grilled zucchini coins from the pan and slightly overlap them on the serving tray. Repeat the cooking process for the remaining zucchini.

4. While the zucchini are cooking, wash the plums. Carefully use a paring knife to slice to the center pit of the plum and cut in a circle so you can twist the plum in half. Remove the pit from the plum and repeat with the remaining plums.

5. When all of the zucchini is done, evenly drizzle with balsamic vinegar.

6. In the same pan, turn the heat to medium-low and grill the plums flesh-side down. As soon as you are able to flip the plums and juices begin to release, flip each plum onto its rounded side and cook for 30 seconds to 1 minutes. Turn off the heat.

7. Plate the grilled plums and dress with torn basil leaves. Enjoy!

 

This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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