Spiced Grilled Zucchini
WHAT YOU NEED
- 1-1 ½ lbs. zucchini; sliced on the diagonal about ½” thick.
- 2 teaspoons chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon granulated garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup extra virgin olive oil
- ¼ cup crumbled Cacique® Cotija Cheese (or more to taste)
- ¼ cup Cacique® Ranchero® Crema con Sal
- Optional: ¼ cup chopped cilantro
HOW TO MAKE IT
- Heat the grill to medium high. Mix the spices together. Slice the zucchini and set on a lined baking tray or plate. Generously sprinkle the spice blend over the zucchini slices, taking care to cover them. Drizzle with olive oil then flip over. Repeat the above process; set aside until the grill is hot and ready.
- Place the zucchini on the grates and if desired, rotate after 2-3 minutes to have a crisscrossed pattern, otherwise, once placed, leave alone and allow to cook 4-5 minutes. Take care to not let them char too much.
- Flip the zucchini over and grill another 3-4 minutes, or until done. Again, can rotate them after 2 minutes to have a crisscrossed pattern.
- Remove from heat and place on a platter. For plating, the entire platter can be dressed or each portion. Drizzle a generous amount of Cream con Sal, then sprinkle the Cotija cheese and if using, the cilantro. Serve and enjoy along side your favorite entrée.
