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Grilled Zucchini with Peanut Chicken

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 16 appetizers

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

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