This recipe is courtesy of Bobby Flay.
It is a great way to enjoy zucchini for an appetizer or a side.
The original recipe used 8 jalapenos. We use 2 and it was the perfect amount of heat for the average person. If you aren't average, add all 8!
Serves 4
Ingredients:
2 jalapenos, stems removed
Canola oil for brushing
Kosher salt and freshly ground black pepper
1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup Parmesan, grated
2 tablespoons pine nuts
1/4 to 1/3 cup olive oil
2 cups low fat Greek yogurt
For the skewers:
3 medium zucchini, cut into 1 inch rounds
Canola oil for brushing
Kosher salt and freshly ground black pepper
Olive oil for drizzling
12 skewers
For the dipping sauce: Prepare a grill to high. Brush the jalapenos with canola oil and sprinkle with salt and pepper. Grill, covered turning occasionally, until charred on all sides and tender, 8-10 minutes. Remove to a cutting board.
Halve the jalapenos lengthwise and remove the seeds. Put the jalapenos in a food processor with the parsley, cilantro, Parmesan, pine nuts and salt and pepper to taste. Pulse until roughly chopped. With the machine running, drizzle in the olive oil until the mixture is smooth and thick. Taste and season to taste. Put the yogurt in a bowl and whisk until smooth. Swirl the pesto into the yogurt and set aside.
For the zucchini skewers: Thread 3-4 rounds onto two parallel skewers so that the cut sides will lay flat on the grill. Brush the zucchini with the canola oil and season with salt and pepper. Grill uncovered until charred and tender, about 2-3 minutes per side. Transfer to a platter and drizzle with some olive oil. Serve with the jalapeno yogurt sauce.