WEEK 12 WILDCARD WINNER

Tuscan Grilled Zucchini and Summer Squash

Photography by Sarah Shatz

    BY STEFANO COPPOLA | SERVES 4 TO 6

A&M: This dish is a great example of the whole equaling more than the sum of its parts. At first glance, the recipe seems like one we’ve all seen before, but we’ve never tasted grilled zucchini quite like this. The porous squash soaks up the lemon, garlic, herbs, and chile in the marinade, and after a quick char on the grill, it’s throbbing with flavor. Add the mellow sweetness of red onion grilled in its own skin and you’ve got a bowl of vegetables that’s irresistible. You’ll have leftover marinade, which is a good thing: reuse it to grill more veggies or drizzle over a salad.

    Sturdy skewers

    5 garlic cloves, minced

    Leaves from 4 rosemary sprigs, chopped

    1 oregano sprig, chopped

    ½ tablespoon crushed red pepper flakes

    3 lemons, zested and juiced

    ½ cup red wine vinegar

    2 cups extra virgin olive oil

    2 zucchini, cut into 1-inch cubes

    3 summer squash, cut into 1-inch cubes

    2 red onions, unpeeled and halved

    Salt and freshly ground black pepper

1. If using wood skewers, soak them in hot water. Make the marinade: Combine the garlic, herbs, red pepper flakes, lemon juice and zest, and vinegar in a mixing bowl. Whisk in the oil.
2. Place the zucchini and squash into a large resealable plastic bag, pour the marinade over, and seal. Allow to marinate for at least 30 minutes, preferably for a few hours.
3. Heat the grill to high.
4. Remove the zucchini and squash from the marinade and place on skewers (4 to 5 pieces to a skewer).
5. Grill the onions, turning occasionally, until they are charred on the outside, about 15 minutes. Place them in a bowl and cover it with plastic wrap to steam the onions.
6. Grill the zucchini and squash until tender, 5 to 6 minutes total, turning occasionally.
7. Peel and slice the onions. Pull the zucchini and squash off the skewers, toss with the onion, and season with salt and pepper. Serve.

    TIPS AND TECHNIQUES

    Stefano: “The marinade can be tweaked with any woodsy herb and by substituting a different vinegar or citrus juice. A super-hot grill and sturdy skewers are key.”

        We marinated the squash at room temperature. We also seasoned it generously with salt and pepper before throwing the skewers on the grill, adding a bit more seasoning later along with a tablespoon of oil from the marinade.

    ABOUT THE COOK

    Stefano P. Coppola is a culinary arts student on the East Coast.

        His favorite cookbook recipe: “Thomas Keller’s Confit Pork Belly from Ad Hoc.”

    WHAT THE COMMUNITY SAID

    Lastnightsdinner: “This is really one of those perfect summertime dishes.”