lemongrass grilled zucchini & summer squash with mint and chives

lemongrass grilled zucchini with mint and chives 

It’s zucchini and summer squash season! And my favorite way to eat them is grilled. This marinade gives them tons of flavor and the hint of lemongrass is satisfing. They’re slightly charred and have that recognizable off-the-grill flavor, but you’ll also taste the lemon and garlic. So fresh and so bright. You might be wondering what chive blossoms are-- only the most beautiful little flowers that grow from, yep you guessed it, chives! Look for chives at the farmers market in the spring and you’ll see these purple, chive-tasting edible blossoms popping out from the top of your chive bundle. Snip them off 3 inches from the bulb and place them in water in your fridge. Not only will they make you smile every time you open your fridge but will also stay fresh.

One last tid-bit of greatness, summer squash is filled with antioxidant and anti-inflammatory benefits, and great at regulating blood sugar levels-- so eat up!

lemongrass grilled zucchini & summer squash with mint and chives

serves 2-4 


1 ½ lbs. zucchini and summer squash, trimmed
2 garlic cloves, peeled and roughly chopped
2 tablespoons lemongrass, bruised and roughly chopped (see note below)
1 lemon, juice and zest
3 tablespoons extra virgin olive oil, plus more to drizzle
2 tablespoons mint leaves, torn  
2 tablespoons chives, chopped  
chive blossoms, for topping (optional) 

Preheat your grill or a grill pan over moderately high heat and make sure it is well-greased. 

Using a mandoline, slice zucchini and summer squash lengthwise about ⅛- inch thick and place in a large bowl. If you don’t have a mandoline, use a wide vegetable peeler or a sharp knife-- it’s okay if slices are a bit thicker. 

Place garlic, lemongrass, lemon juice and zest, 1 tsp. salt, and pepper in the bowl of a food processor. Process until pureed. Add olive oil and pulse until well combined. As an alternative, you can use a mortar and pestle to crush ingredients, dip mixture  into a bowl and whisk in olive oil. 

Pour marinade over zucchini and summer squash and let sit at room temperature for 20 minutes. 

Arrange zucchini on grill in an even layer and grill 3-4 minutes per side or until grill marks appear. Repeat as needed.  

Serve with mint, chives, and chive blossoms. Drizzle with olive oil to finish. 

Side note-- to prep the lemongrass, trim both ends, peel the tough layers until you get to the light green core. To bruise, smack with a rolling pin or the back of your knife--this releases its oil and more  flavor.