Grilled Zucchini with Classic Peanut, Herbs, and Toasted Seeds

Intro

Zucchini gets overlooked when it is cooked too gently. Given real heat, it picks up char on the cut surface while the interior stays juicy and just firm enough to hold shape. Here, warm classic peanut sauce is spooned over the top, then lifted with herbs, lime, and toasted seeds so the dish reads richer than a basic grilled vegetable platter.

Ingredients

• For the zucchini: 3 medium zucchini, halved lengthwise, 1 1/2 tbsp neutral oil, 3/4 tsp kosher salt
• For the peanut finish: 1/3 cup classic-peanut, 1 to 2 tbsp warm water, 1 tsp lime juice
• To finish: cilantro leaves, mint leaves, toasted sesame seeds or crushed peanuts, lime wedges

Instructions

1. Heat a grill or grill pan over medium-high heat. Score the cut side of the zucchini lightly with the tip of a knife, then brush with oil and season with salt. The shallow scoring helps the heat penetrate a little faster and gives the sauce somewhere to settle later.
2. Place the zucchini cut-side down and cook for 3 to 4 minutes without moving it, until the surface takes on dark grill marks and the edges begin to soften. Turn and cook the skin side another 2 to 3 minutes, just until the zucchini is tender but still holds its shape.
3. Meanwhile, loosen the peanut sauce with warm water and lime juice until it is spoonable but still rich. It should fall slowly from the spoon rather than sit in a dense lump.
4. Transfer the zucchini to a platter and spoon the warm peanut sauce over the cut sides while the vegetable is still hot. Finish with cilantro, mint, and toasted seeds or peanuts.
5. Serve warm with lime. The dish should feel smoky and juicy underneath, with enough freshness on top to keep the peanut sauce from reading heavy.

Why This Works

High direct heat gives the zucchini a charred surface and concentrated flavor, while herbs and lime keep the peanut finish vivid and balanced instead of dense.