Grilled Zucchini With Salsa Food

ZUCCHINI WITH SALSA

Steps:

• Divide zucchini between two pieces of heavy-duty foil (about 20 in. x 18 in.). In a bowl, combine the remaining ingredients; spoon over zucchini. Fold foil around vegetables and seal tightly. Grill, covered, over indirect heat for 15-20 minutes or until vegetables are tender.

GRILLED ZUCCHINI WITH SALSA

Steps:

• Divide the zucchini between two pieces of heavy duty foil about 18"x20".
• Spoon salsa over zucchini using as much as you want.
• Fold foil around veggies and seal tightly.
• Grill, covered, for about 15-20 minutes or till veggies are tender.
• Sprinkle some cheese on it and leave in on the grill for a couple more minutes.

GRILLED ZUCCHINI WITH CAPRESE SALSA

Steps:

• Preheat grill pan over medium-high heat.
• Arrange zucchini in a single layer in a pan, grill 4 minutes, turning after 2 minutes.
• Combine tomato, mozzerella,basil, and garlic clove in a bowl.
• Add olive oil, and red wine vinegar to tomato mixture, stir gently.
• Divide zucchini evenly among 4 plates.
• Top zucchini with tomato mixture.

GRILLED PORK CHOPS WITH SPICY ZUCCHINI-PINEAPPLE SALSA

Steps:

• Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top. Cover with plastic wrap and refrigerate for 8 hours or overnight.
• About an hour before serving, make the salsa. Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl. Let marinate 1 hour. (This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.)
• When ready to cook the pork, prepare a grill for medium-high heat. Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating.
• Season the pork chops on all sides with salt and pepper. Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium. Allow the pork chops to rest for 5 minutes before serving topped with the salsa.
• Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar. Chill thoroughly before using.

SPAGHETTI WITH GRILLED SHRIMP, ZUCCHINI AND SALSA VERDE

Steps:

• Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, ½ teaspoon of the salt and the pepper into a food processor or blender. Pulse to chop.
• With the machine running, add the ½ cup oil in a thin stream to make a coarse puree.
• Set aside. Pulse to re-emulsify just before adding to the pasta.
• Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt.
• Grill or broil the zucchini, turning, until just done, about 10 minutes.
• When the slices are cool enough to handle, cut them crosswise into ½ inch pieces and put them in a large bowl.
• Thread the shrimp onto skewers.
• Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining salt.
• Grill or broil the shrimp, turning, until just done, about 4 minutes. Remove the shrimp from the skewers and slice them in half horizontally, and add them to the zucchini.
• Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
• Add the pasta to the gilled zucchini and shrimp and toss with the salsa verde.

GRILLED ZUCCHINI SALAD WITH TOMATOES AND BASIL

Steps:

• Heat grill. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons of the oil. Sprinkle generously with salt and pepper.
• When grill is hot, use stiff wire brush to scrape surface clean. Grill zucchini until dark grill marks are visible on one side, 2-3 minutes. Turn and continue to grill until the other side is marked, about 2 minutes. Remove from grill and cool briefly.
• Whisk remaining 2 tablespoons oil with balsamic vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss tomatoes and basil with dressing in large bowl.
• Cut grilled zucchini into 1-inch pieces. Toss with tomatoes and dressing. Adjust seasoning and serve. (Can be covered and set aside at room temperature for up to 3 hours at this point.).

ZUCCHINI SALSA (CANNED)

Steps:

• Day One: In a large bowl or stainless pan combine: zucchini; onions; green bell peppers; red bell peppers; jalapeno peppers; banana peppers; minced garlic; and 1/2 cup pickling salt. Mix together, cover, and let stand overnight.
• CAUTION: do not use an aluminum container for soaking or cooking -- the speckle ware pans or stainless will work well.
• Day Two: Rinse zucchini mixture thoroughly; drain well; and put into a large cooking pot. Then add dry mustard; garlic powder; cumin; white vinegar; brown sugar; red pepper flakes; 2 tablespoons of pickling salt; ground black pepper; chopped tomatoes; and tomato paste. Bring to a boil and simmer for 15 minutes. Stir frequently to avoid sticking or burning. Pour into sterilized jars and seal. Water bath jars for 15 minutes.

ZUCCHINI SALSA

Steps:

• In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

ZUCCHINI WITH SALSA

Steps:

• Over medium heat melt the butter and oil in a large skillet and add the onions and sauté until tender, add garlic and cook stirring for about another minute.
• Add wine, zucchini, salt, pepper and ground ginger stir to combine and continue cooking over medium heat, stirring until zucchini begins to soften.
• Place a cover on the skillet, and continue cooking over medium low heat until just tender, but still a little crunchy (usually about 15-20 minutes) stir occasionally. Add salsa and honey during the last few minutes, stir to combine and continue cooking until salsa has heated through.
• Serve and enjoy.