Grilled Zucchini with Avocado-Tarragon Crema - Edible Santa Barbara and Wine Country

Name: Grilled Zucchini with Avocado-Tarragon Crema - Edible Santa Barbara and Wine Country
Total time: 30 min
Ingredients: 1 avocado (pitted and flesh scooped out); 1/3 cup Greek yogurt; Zest and juice of 1 lemon; 1 pinch coarse sea salt; 5 grinds black pepper; 1 tablespoon tarragon leaves (finely chopped, plus a few small tarragon leaves for decoration); 2 large zucchini (ends trimmed, cut on a bias into 1⁄4-inch-thick slices); Olive oil; Coarse sea salt; Black pepper; 1 tablespoon pepitas (toasted)

ediblesantabarbara.com

Grilled zucchini topped with avocado-tarragon crema and toasted pepitas makes a flavorful side dish perfect for any meal.

View full recipe on ediblesantabarbara.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at ediblesantabarbara.com.

Share this recipe:

Cooking tools:

Ingredients

1 avocado (pitted and flesh scooped out)
1/3 cup Greek yogurt
Zest and juice of 1 lemon
1 pinch coarse sea salt
5 grinds black pepper
1 tablespoon tarragon leaves (finely chopped, plus a few small tarragon leaves for decoration)
2 large zucchini (ends trimmed, cut on a bias into 1⁄4-inch-thick slices)
Olive oil
Coarse sea salt
Black pepper
1 tablespoon pepitas (toasted)