Grilled Zucchini with Italian Sauce

Ingredients

• 2 unités Zucchini (Small zucchini, about 300 g each, washed and sliced into 1 cm thick rounds)
• 45 ml Extra virgin olive oil (For the grill and the sauce, 3 tablespoons)
• 2 pincées Fleur de sel (One pinch for the zucchini, another for the sauce)
• 2 c. à café Dried oregano (One teaspoon for the zucchini, another for the sauce)
• 1 c. à café Freshly ground black pepper (One teaspoon, divided into two portions)
• 3 unités Shallots (Medium shallots, finely chopped)
• 2 unités Garlic cloves (Large, peeled and coarsely chopped)
• 150 g Parma ham (Cut into thin strips)
• 2 unités Button mushrooms (Medium mushrooms, cleaned and sliced)
• 250 ml Dry white wine (Table wine, no need for a grand cru)
• 500 g Tomato sauce (passata) (Passata or good-quality crushed tomatoes)
• 20 unités Pitted green olives (Cut in half)
• 2 c. à soupe Fresh parsley (Chopped, for garnish)
• 30 g Freshly grated Parmesan (To sprinkle just before serving)

Instructions

1. Prepare the zucchini

   Wash the zucchini and cut into rounds about 1 cm thick.

   Time: PT10M

2. Prepare the sauce ingredients

   Finely chop the shallots and garlic, cut the Parma ham into strips, and slice the mushrooms.

   Time: PT10M

3. Preheat the grill

   Heat the grill or grill pan over medium‑high heat for 5 minutes.

   Time: PT5M

   Temperature: 200°C

4. Season and grill the zucchini

   Lightly brush the grill with olive oil, sprinkle the zucchini rounds with oregano, pepper, and a pinch of fleur de sel. Grill 5‑6 minutes per side until golden.

   Time: PT12M

   Temperature: 200°C

5. Keep the zucchini warm

   Remove the zucchini from the grill and loosely cover with aluminum foil to keep warm.

   Time: PT2M

6. Sauté the aromatics

   In a saucepan, heat 45 ml of olive oil over medium heat. Add the shallots and garlic, sauté until translucent.

   Time: PT5M

   Temperature: 180°C

7. Add the Parma ham

   Stir in the Parma ham strips and lightly brown them.

   Time: PT3M

   Temperature: 180°C

8. Cook the mushrooms

   Add the sliced mushrooms and let them sweat until they release their liquid and become tender.

   Time: PT5M

   Temperature: 180°C

9. Deglaze with white wine

   Pour the dry white wine (250 ml) into the pan, bring to a boil and reduce by half.

   Time: PT5M

   Temperature: 180°C

10. Season the sauce

    Add a pinch of black pepper, oregano, and fleur de sel, and mix.

    Time: PT1M

11. Add the tomato and olives

    Stir in the tomato sauce (500 g) and add the halved green olives. Mix well.

    Time: PT2M

12. Simmer the sauce

    Cover the pan and let simmer over medium heat for 15 minutes.

    Time: PT15M

    Temperature: 180°C

13. Finishing and plating

    Arrange the grilled zucchini on a serving platter, generously spoon the Italian sauce over them, and sprinkle with chopped parsley and grated Parmesan.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Zucchini: Yellow zucchini, Eggplant (for a different version)
• Instead of Extra virgin olive oil: Sunflower oil, Canola oil
• Instead of Fleur de sel: Sea salt, Kosher salt
• Instead of Dried oregano: Fresh oregano, Thyme
• Instead of Freshly ground black pepper: White pepper
• Instead of Shallots: Sweet onion, Scallion
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Parma ham: Prosciutto, Cured ham
• Instead of Button mushrooms: Cultivated mushrooms, Porcini (seasonal)
• Instead of Dry white wine: Vegetable broth (250 ml)
• Instead of Tomato sauce (passata): Fresh peeled and blended tomatoes
• Instead of Pitted green olives: Black olives, Capers
• Instead of Fresh parsley: Chives, Cilantro
• Instead of Freshly grated Parmesan: Pecorino, Grana Padano

Equipment Needed

• Grill or grill pan (ceramic/induction)
• Saucepan or large skillet
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Kitchen tongs (optional)
• Measuring spoons and cup
• Cheese grater (optional)
• Serving platter
• Lid for the saucepan

Critical Steps — Do Not Skip

• Grill the zucchini over medium‑high heat to achieve a nice color without burning.
• Deglaze the pan with white wine and let it reduce properly to concentrate the aromas.
• Simmer the sauce for 15 minutes over medium heat so the flavors develop and the sauce thickens slightly.

Chef Tips from the Video

• Add a drizzle of extra virgin olive oil just before serving for extra shine.
• Use freshly grated Parmesan at serving time for a more pronounced flavor.
• If you have an outdoor barbecue, use it for the zucchini – the smoky flavor is exceptional.

Troubleshooting

Storage

Refrigerator: Sauce: up to 3 days in an airtight container. Grilled zucchini: 2 days, gently reheated.

Freezer: Sauce: up to 2 months, freeze in portions. Grilled zucchini: not recommended, they lose their texture.

Room temperature: Do not store more than 2 hours at room temperature.

Make-Ahead Tips

• The sauce can be prepared a day ahead and gently reheated over low heat.
• Grilled zucchini can be cooked ahead, then reheated in the oven at 150°C for 5‑10 minutes.