You can do a lot of amazing things with zucchini. You can bread it and bake it for the faux-fry treatment. And then dip in ranch. Because the answer is always ranch (when it’s not margarita).
You can caramelize it in some bacon grease [swoon] and toss it into a peppery, velvety smooth carbonara for what is quite possibly the best pasta dish you’ll make all summer.
But my all-time favorite for the last few years? Grilling it with red onions and topping with a simple, insanely versatile, you-have-all-these-ingredients-already vinaigrette.
I make the grilled zucchini twice a week and eat it most nights as our veggie side. And most days, I pile the leftovers onto a chunk of baguette with a smear of mayo and a dizzle of vinaigrette, pop it under the broiler with some cheese, and call it lunch.
It’s my favorite summer lunch. My favorite summer sandwich.
And it’s pretty close to the best thing that could ever happen to zucchini.
Grilled Zucchini & Red Onion Sandwich
Summery sandwich made with grilled zucchini and red onions, topped with a lemon basil vinaigrette.
- 12-inch baguette, split
- Mayo (or condiment of choice)
- Leftover Grilled Zucchini and Red Onions
- 2 slices cheese
- Preheat the broiler.
- Spread mayo on the bread and pile high with zucchini and red onions.
- Take a spoonful or two of leftover vinaigrette from the bowl and spoon over top.
- Top with cheese and broil for 1-2 minutes until cheese is melted.
- Cut in half to make 2 sandwiches; serve hot.
Yields: 2 servings
Estimated time: 10 minutes