Learn how to prepare zucchini noodles on the barbecue – 7/14/2023 – Barbecue nation

When we think of barbecue, we usually imagine a delicious variety of succulent meats grilled over hot coals. But when creatively prepared, vegetables can turn into amazing and unusual side dishes, which are a healthy alternative to traditional breads and pastas.

One of the secrets to turning vegetables into real barbecue stars is to take advantage of the intense heat and aromatic smoke to enhance their natural flavors, surprising even the most demanding palates. The toasted zucchini noodles, for example, can be served with any type of meat or even as a main course for vegetarians and vegans on duty.

The intense heat will bring out the natural sweetness of the zucchini, while the toasting will add a unique texture and a smoky flavor that provides just the right amount of counterpoint. Try adding seasonings like minced garlic, smoked paprika, or fresh herbs to add layers of flavor to your dish. If you want a more refreshing option, you can finish with a touch of Sicilian lemon and zest of the peel for a citrus and vibrant contrast.

An essential accessory for this recipe is the grill screen, a non-stick mesh mat that goes over the grill and prevents food from falling into the holes in the grill. It can also be used for delicate meats such as chicken and fish. It costs around R$ 30 and is worth the investment, as it can be used several times and lasts a long time.

Zucchini MACARONI WITH ANCHO

Ingredients:

• 1 ancho 350 g
• 4 zucchini
• 5 tablespoons of olive oil
• 3 garlic cloves sliced
• Parrilla salt and black pepper to taste
• basil leaves

Method of preparation:

• In a cold iron skillet, put the olive oil and garlic to fry. When it starts to darken, remove from heat so it doesn’t burn. Reserve the olive oil to season the zucchini and reserve the garlic on a paper towel.
• Slice the zucchini very thinly (about 2mm thick) and then into fillets, so that it looks like spaghetti noodles. Season with olive oil, parrilla salt and black pepper.
• Take it to the grill with the grill screen – so that the zucchini does not fall between the grates, over high heat and let it toast for 3 minutes. Stir with the help of two spatulas, so that the top part comes into contact with the fire and takes on the smoked flavor. Remove from the grill and book.
• Season the ancho with parrilla salt and black pepper and grill for 8 minutes on each side. Let rest for 2 minutes and slice.
• Mix basil leaves with the zucchini and assemble the dish, placing the fried garlic on top and the ancho slices on the side.

PRESENT LINK: Did you like this text? Subscriber can release five free hits of any link per day. Just click the blue F below.