The Chew: Grilled Zucchini + Fresh Tomato Sauce Recipe

The Chew: Grilled Zucchini With Fresh Tomato Sauce

The only thing better than fresh and flavorful food is fresh and flavorful food that can be put together and served up fast! Yes, that’s a lot of “F” words, but only the kind you’ll happily welcome into your kitchen. At the end of August, your local farm stand likely has a lot of zucchini and tomatoes they’re trying to sell. Thankfully, Clinton Kelly wanted to share the perfect end-of-summer recipe that puts those two fresh ingredients to good use. As if this recipe could get any better, Clinton added delicious ricotta cheese for an extra creamy element. You can actually make a big batch of Clinton’s Fresh Tomato Sauce and freeze it to serve later, which means enjoying tasty homemade sauce all year long!

To get this fast, fresh, and flavorful recipe, click next page.

The Chew: Grilled Zucchini + Fresh Tomato Sauce Recipe Ingredients

For the Grilled Zucchini:

• 3 tbsp olive oil
• 3 zucchini – sliced in half, lengthwise
• kosher salt and freshly ground black pepper

To Serve:

• 1 C fresh cow’s milk ricotta
• 1 bunch fresh basil
• 1 recipe Fresh Tomato Sauce (below)
• Parmigiano-Reggiano – grated

For the Fresh Tomato Sauce:

• 3 cloves garlic – peeled, minced
• 2 tbsp olive oil
• 1 small yellow onion – peeled, diced
• 4-5 medium to large farm fresh tomatoes – chopped
• kosher salt and freshly ground black pepper

The Chew: Grilled Zucchini + Fresh Tomato Sauce Recipe Directions

1. Preheat the grill or grill-pan to medium-high heat
2. Season the zucchini with salt and pepper then drizzle with olive oil
3. Put the zucchini on the grill and cook for 10-15 minutes to char the exterior and cook the interior
4. Serve the grilled zucchini halves with tomato sauce, then top with dollops of ricotta, grated Parmigiano-Reggiano and torn basil

For the Fresh Tomato Sauce:

1. In a medium saucepan over medium heat, add the olive oil, garlic, and onion
2. Cook for about 5 minutes, until fragrant
3. Add the fresh tomatoes and simmer for 20 minutes to break down the flesh
4. Season with salt and pepper and remove from the heat