Zucchini is high in fiber and low in calories, with lots of potassium and vitamins A, B, and C. It’s also highly adaptable to all kinds of preparations and flavor combinations. This recipe, from Cynthia Graubart’s “Zucchini Love” (Storey, $14.99), marries it with peaches on the grill for a dazzling new taste experience. Once the zucchini and peach halves have developed some smoky flavor and lovely grill marks, pile them both atop a bed of arugula, and shower with fresh mint and crumbled feta. Then finish with a drizzle of tangy, syrupy balsamic reduction. Serves 4. – Susan Puckett
Ingredients
2 medium zucchinis
2 tablespoons extra-virgin olive oil (plus more, if needed)
Salt and freshly ground black pepper
2 medium peaches
5 ounces arugula
1/4 cup fresh mint leaves, finely chopped
1/2 cup crumbled feta cheese
2 tablespoons balsamic reduction (see note)
Instructions
1. Cut each zucchini lengthwise into four slices. Brush the cut sides with the oil and season with salt and pepper. Peel, halve, and pit the peaches.
2. Heat the grill or a grill pan over medium-high heat. Place the zucchini slices and peach halves cut side down on the grill. Cook, in batches if necessary, until the zucchini is soft and the peaches show grill marks.
3. Divide the arugula among four plates. Place two slices of zucchini crossed in the center on top of each salad. Place a peach half, grilled side up, on each. Sprinkle with mint and feta. Drizzle with balsamic reduction (and a little more olive oil around the salad’s edges if you like) and serve.
Nutrition info
Calories: 133; carbohydrates, 9g; protein, 6g; fat, 12g; fiber, 2.5g
Note: If you can’t find balsamic reduction in your grocery store or specialty food market, you can make your own. Heat 1/2 cup balsamic vinegar in a small pan over low heat and cook until reduced to 2 tablespoons, 10 or 15 minutes.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
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