Taste of Home
Grilled Zucchini with Peanut Chicken
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: about 16 appetizers
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
Ingredients
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2 medium zucchini, cut diagonally into 1/2-in. slices
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1/8 teaspoon salt
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1/8 teaspoon pepper
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TOPPING:
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1/4 cup water
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3 tablespoons brown sugar
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2 tablespoons reduced-sodium soy sauce
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1 tablespoon creamy peanut butter
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1 teaspoon lime juice
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1/4 teaspoon ground ginger
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1/4 teaspoon cayenne pepper
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1 cup shredded cooked chicken
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2 tablespoons finely chopped red onion
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Julienned carrot and chopped fresh cilantro
Directions
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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.
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2.
In a small saucepan, whisk together first 7 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.
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3.
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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