Grilled Zucchini with Peanut Chicken Recipe

Grilled Zucchini with Peanut Chicken Recipe
Grilled Zucchini with Peanut Chicken Recipe photo by Taste of Home
Publisher Photo

Grilled Zucchini with Peanut Chicken Recipe

Be the first to add a review
Publisher Photo
Zucchini slices make perfect finger food. It’s fun to make a topping for zucchini and a good solution for a never-ending crop. — Elisabeth Larsen, Pleasant Grv, Utah
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 medium zucchini, cut diagonally into 1/2-in. slices
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • TOPPING:
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon lime juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded cooked chicken
  • 2 tablespoons finely chopped red onion
  • Julienned carrot and chopped fresh cilantro

Directions

Place zucchini on an oiled grill rack over medium heat; grill, covered, until tender, 3-4 minutes per side. Sprinkle with salt and pepper.
In a small saucepan, whisk together first seven topping ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 2-3 minutes, stirring occasionally. Stir in chicken and onion; heat through.
To serve, top zucchini slices with chicken mixture. Sprinkle with carrot and cilantro. Yield: about 16 appetizers
Originally published as Grilled Zucchini with Peanut Chicken in Healthy Cooking Annual Recipes Annual 2017, p19

Nutritional Facts

1 appetizer: 38 calories, 1g fat (0 saturated fat), 8mg cholesterol, 110mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 3g protein.

  • 2 medium zucchini, cut diagonally into 1/2-in. slices
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • TOPPING:
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon lime juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded cooked chicken
  • 2 tablespoons finely chopped red onion
  • Julienned carrot and chopped fresh cilantro
  1. Place zucchini on an oiled grill rack over medium heat; grill, covered, until tender, 3-4 minutes per side. Sprinkle with salt and pepper.
  2. In a small saucepan, whisk together first seven topping ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 2-3 minutes, stirring occasionally. Stir in chicken and onion; heat through.
  3. To serve, top zucchini slices with chicken mixture. Sprinkle with carrot and cilantro. Yield: about 16 appetizers
Originally published as Grilled Zucchini with Peanut Chicken in Healthy Cooking Annual Recipes Annual 2017, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGrilled Zucchini with Peanut Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review