• Heather O'Donovan

Creamy Grilled Zucchini

This is a simple yet impressive side dish. One of those dishes that if you got it in a restaurant you would be smitten with it and trying to figure out how to make it at home. Well, you can. Grill some steaks, add a side of greens, and you will be quite impressed. With yourself.


4 tablespoons Labne or Spread

3 medium Zucchinis

3-4 Preserved Lemon Slices

2 tablespoons Red Onion (thinly sliced)

1 tablespoon Parmesan

1 tablespoon Toasted Quinoa


Slice zucchini in 1/4” thick diagonal slices. Salt and set to the side. Slice preserved lemons and set to side. You can purchase jarred preserved lemons or make my recipe which is on the Picnic website. You will have had to made these a few days prior. The toasted quinoa is optional, but gives a nice crunch to this dish. My recipe is on Picnic website. Slice red onion and set to side. Pat the zucchini to remove excess water released from salting. Spread Moroccan Cilantro on serving platter. Grill zucchini and preserved lemons. When done grilling, place zucchini on platter over the spread. Place lemons on the top center of zucchini, then sprinkle the sliced red onions, parmesan, & quinoa over it. Serve immediately. #herbedgoatcheese #sidedishes #ontheside #zucchini #vegetarian #summer #fall


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