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Grilled Zucchini with Spiced Lime Sour Cream

30 minutes prep
15 minutes active cooking
45 minutes total

Makes 4 - 6 servings

Aaron Hutcherson fell in love with food in his mother’s Chicago kitchen...

and even as a child he knew cooking and eating would be central in his life. After earning degrees in systems engineering and finance that led to work on Wall Street, he started blogging about what he was cooking at home. Before long he was enrolled at the French Culinary Institute, working as a line cook, and writing about food for print and online publications.

Self-described as a “huge nerd,” Hutch brings his analytical skills to the kitchen with well-thought-out recipes that bring lots of flavor to simple foods. We’ve adapted his recipe a bit for the summer, grilling the zucchini instead of frying it and adding our favorite spicy red pepper as an option.

Photo by Rachel Vanni

What you'll need

Ingredients

For the shopping list

1 pound of

Smallish Zucchini, halved and scored

1 teaspoon of

Kosher Salt, plus more to taste

1/2 cup of

Sour Cream

1

Lime, zested and juiced, plus more lime wedges for serving

Chopped Fresh Cilantro

From our shop

$18 - Sicily - Italy

$4 - New Orleans - Louisiana

Hot Sauce

$10 - Badakhshan - Afghanistan

Wild Mountain Cumin

These wild cumin seeds are smaller than most and don’t need grinding; substitute ground cumin

$10 - Kahramanmaras - Turkey

Silk Chili

$7 - India

Cubeb Peppercorns
optional

$10 - Santa Cruz - California

Red Jalapeño
optional

$13 - Boonville - California

Piment d'Espelette

Equipment

From the kitchen

1

Chef Knife

1

Cutting Board

1

Grill

Measuring Cups

Measuring Spoons

From our shop

$11 - Savoie - France

Paring Knife
What you'll have to do

Step 1

Split the zucchini in half lengthwise and score diagonally.

Step 2

Grill over direct heat until lightly browned on both sides. If you don’t have a grill, cook the zucchini in batches in a hot skillet with a little olive oil, cut-side down for 3-5 minutes, then flip and cook another minute or so. Transfer the cooked squash to a platter.

Step 3

Stir together the sour cream, lime zest and juice, hot sauce, cumin, chili powder, and black pepper. Thin out the sauce with a little bit of water to get it to drizzle if desired. Taste and season with salt or more hot sauce as desired.

Step 4

Drizzle the sauce over the zucchini, top with the cilantro, red pepper, and jalapeño flakes. Serve with lime wedges on the side.

Shop this recipe

Sauces & Condiments

Hot Sauce

CrystalNew Orleans - Louisiana
$4
Wild Mountain Cumin
Salt, Herbs, & Spices

Wild Mountain Cumin

Burlap & BarrelBadakhshan - Afghanistan
$10
Silk Chili
Salt, Herbs, & Spices

Silk Chili

Burlap & BarrelKahramanmaras - Turkey
$10
Cubeb Peppercorns
Salt, Herbs, & Spices

Cubeb Peppercorns

Brady WeberIndia
$7
Madre Terra
Olive Oil

Madre Terra

Madre TerraSicily - Italy
$18
Red Jalapeño
Salt, Herbs, & Spices

Red Jalapeño

Burlap & BarrelSanta Cruz - California
$10
Piment d'Espelette
Salt, Herbs, & Spices

Piment d'Espelette

Boonville Barn CollectiveBoonville - California
$13

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