I tore this recipe out of Food & Wine Magazine in June, I now know it was to manifest our new grill. When shallots came in our CSA box a couple of weeks ago, I braided the stems together and Robbie hung them above the kitchen sink, so we have a shallot; that same week I tucked the thyme in a jelly jar with water and a plastic baggie in the fridge so we have thyme; and well, John keeps sending the “zukes”. Of course this sauce goes with all kinds of grilled veggies—the magazine recipe uses shiitake mushrooms, asparagus and red onion as well a zucchini.
2 pounds zucchini, large or small
Extra virgin olive oil, as needed
Real Salt and freshly ground black pepper
1 cup walnuts
1 shallot, very finely chopped
1 teaspoon thyme leaves
½ teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 cup extra virgin olive oil
Light a grill. Spray a double-folded sheet of aluminum foil or a cold small ovenproof skillet with cooking spray. Heat the foil or skillet; add the walnuts and toss until nuts are golden brown. Set aside.
Cut the zucchini crosswise, on the diagonal for eye appeal. Sprinkle both sides with salt and let stand for about 10 minutes. Brush with olive oil and season with pepper. On a vegetable grilling accessory tray, grill over high heat, turning occasionally until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.
Put the toasted walnuts in the work bowl of a food processor. Add the minced shallot, thyme, lemon zest and juice and the olive oil. Pulse until the nuts are chopped, not too large but not ground. Season the sauce with salt and pepper and drizzle over the grilled zucchini.
Makes about 4 servings.