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Grilled Zucchini with Pecan Gremolata – vegetarian recipe
Stav Kogan

Grilled Zucchini with Pecan Gremolata

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Servings: 4 servings
Calories: 852
Ingredients Method Nutrition

Ingredients
  

  • 2 medium zucchinis (approx. 14 oz / 400 g)
  • 4 tbsp (2 oz / 57 g) sugar-free maple syrup
  • 0.5 cup (4 oz / 113 g) olive oil, divided
  • 2 scallions, finely chopped (1 oz / 28 g)
  • 8 garlic cloves, minced (0.8 oz / 24 g)
  • 1 cup (8 oz / 227 g) toasted pecans, chopped
  • 8 tbsp (2 oz / 56 g) crushed pork rinds
  • 2 tbsp (0.2 oz / 5 g) chopped fresh parsley
  • 1 tbsp (0.5 oz / 15 g) plain vinegar
  • Sweat the Zucchini: Do not skip the 30-minute salting process. Drawing out the excess moisture is crucial for achieving a beautiful char on your Grilled Zucchini with Pecan Gremolata rather than steaming the vegetables on the grill pan.
  • Toast Nuts Carefully: When preparing the 1 cup (8 oz / 227 g) toasted pecans, watch them closely in the pan or oven. Pecans can go from perfectly toasted to burnt in seconds, which will add a bitter flavor to your low-carb side dish.
  • Maximize Flavor: For an even richer sugar-free maple syrup glaze, lightly score the flesh of the zucchini in a crisscross pattern before tossing them in the marinade so the flavors penetrate deeper.

Method
 

  1. Sprinkle the zucchinis with salt and let sit for 30 minutes to release liquid, then pat dry with a paper towel.
  2. Mix 2 tbsp (1 oz / 28 g) of the olive oil with 4 tbsp (2 oz / 57 g) sugar-free maple syrup and toss with the zucchinis.
  3. Heat a grill pan over medium heat and grill the zucchinis for 4 minutes per side, then transfer them to a serving platter.
  4. Mix the remaining olive oil, scallions, garlic, 1 cup (8 oz / 227 g) toasted pecans, 8 tbsp (2 oz / 56 g) pork rinds, 2 tbsp (0. 2 oz / 5 g) chopped fresh parsley, and 1 tbsp (0. 5 oz / 15 g) plain vinegar. Spoon the gremolata all over the Grilled Zucchini with Pecan Gremolata and serve immediately.
  5. Keep the Gremolata Crispy: To preserve the perfect texture in your keto gremolata, fold the 8 tbsp (2 oz / 56 g) of crushed pork rinds into the olive oil and herb mixture right before spooning it over the plated zucchini.

Nutrition

Calories: 852kcalFat: 84.1g

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