GRILLED ZUCCHINI WEDGES WITH SOUR CREAM AND SHALLOT DIP

If you are a sour cream and onion dip lover, then this homemade version will be right up your alley. To give the zucchini some extra zing, let it marinate in the lemon and oil mixture for an hour or so before grilling.

6 medium zucchini, sliced into quarters lengthwise

2 tablespoons fresh lemon juice

2 tablespoons canola oil, divided

1 teaspoon salt, divided

¾ teaspoon ground black pepper, divided

3 shallots, finely chopped

1 cup sour cream

2 tablespoons sliced green onions

2 teaspoons Worcestershire sauce

Place the zucchini in a large bowl, and toss with the lemon juice, 1 tablespoon of the oil, ¾ teaspoon of the salt, and ½ teaspoon of the pepper. Place a small skillet over medium-low heat, and add the remaining 1 tablespoon oil. Add the shallots to the oil, and cook, stirring occasionally, until they are golden, for 8 to 10 minutes. In a medium bowl mix together the cooked shallots, sour cream, green onions, and Worcestershire sauce.

Heat the grill to medium-high heat. Place the zucchini spears on the grill, and cook them for 3 to 4 minute per side, until they are nicely charred. Serve them warm with the dipping sauce.

MAKES 4 TO 6 SERVINGS.