Grilled Zucchini with Cilantro Buttermilk, Queso Fresco, and Pine Nuts | culture: the word on cheese
Serve as a vegetable side or use as a main course—this zucchini would make an excellent filling for a taco.
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Ingredients
- Yields about 1 cup
- 1 cup packed cilantro leaves
- ½ cup full-fat buttermilk
- 2 tablespoons sour cream
- ¼ teaspoon kosher salt
- 3 medium zucchinis (cut in half lengthwise)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 tablespoons crumbled queso fresco
- 4 tablespoons toasted and crushed pine nuts
- Pea tendrils for garnish
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