Grilled Zucchini and Jalapeno Yogurt Sauce

I originally saw this recipe done on Food Network, one of Bobby Flay’s shows.  I adjust everything to be how I like it however lol so it is a little different from Bobby’s.

I make the Jalapeno Yogurt sauce the day before I grill the Zucchini so the flavors have time to develop.  First you’ll gather your ingredients.

8 Jalapenos, stems removed

Canola oil, for brushing

Kosher salt and freshly ground black pepper

1 c fresh parsley leaves

½ c fresh cilantro leaves

½ c grated Parmesan

2 Tbsp plain almond slivers

¼ to ⅓ c olive oil

2 c nonfat or 2% Greek yogurt

½ tsp crushed red pepper or chipotle flakes

Heat the grill to high.  Brush the jalapenos with canola oil and sprinkle with salt and pepper.  Grill, covered, turning occasionally, until charred on all sides and tender, 8 to 10 minutes.

Halve the jalapenos lengthwise and remove the seeds; leave the skin on.  If I want the sauce to be extra spicy, I will leave half of the jalapenos with seeds.   Put the jalapenos in a food processor with the parsley, cilantro, parmesan, almond slivers,some salt and pepper and chipotle flakes; pulse until roughly chopped.

With the machine running, drizzle in the olive oil until the mixture is smooth and thick.  Taste and season as desired.

Put the yogurt into a bowl and whisk until smooth.  Swirl the pesto into the yogurt and refrigerate overnight.

For the zucchini skewers, again gather all of your ingredients first, this way you aren’t rushing to find something you’ll need halfway through.

Zucchini Skewers:

3 medium zucchini, cut into 1 inch thick rounds

Canola oil, for brushing

Hickory smoked salt and freshly ground black pepper

Olive oil, for drizzling

Special Equipment: 10-12 10 inch skewers soaked for 30 minutes

Preheat grill to medium high heat.

Thread 3 or 4 zucchini rounds onto 2 parallel skewers, so that the cut sides will lay flat on the grill.

Brush the zucchini with canola oil and season with salt and pepper.

Place skewers on grill, oil side down, brush canola on the other side, season with salt and pepper.  Grill, uncovered, until charred and tender, 2-3 minutes per side.

Transfer to platter and drizzle with some olive oil.  Serve with the jalapeno yogurt sauce.