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Grilled zucchini with blue cheese ranch dressing

Name: Grilled zucchini with blue cheese sauce recipe
Yield: 4
Ingredients: 4 small zucchini (we used 2 green and 2 Lebanese), halved lengthways; 8 zucchini flowers, halved lengthways, stamen removed; 60ml olive oil; Finely chopped chives, to serve; 225g mayonnaise; 30g blue cheese, crumbled (we used Cambray Blackwood Blue), plus extra, to serve; 1 small garlic clove, crushed; 40.00 ml buttermilk; Finely grated zest and juice of 2 lemons; 30.00 ml sour cream

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Grilled zucchini with blue cheese ranch dressing

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by delicious. team

delicious. team

Oct 23, 2024

"A super-flavour-packed bright dressing, rich in umami from the cheese. We use a Cambray Blackwood Blue which is from a small farm in Nannup, WA, but you can substitute with other semi-firm blue cow cheese. It’s a great accompaniment to almost any vegetable as a dip. I think zucchini is super underrated, and it takes very well to wood grilling." - James Cole Bowen

This recipe is by James Cole Bowen

4 small zucchini (we used 2 green and 2 Lebanese), halved lengthways
8 zucchini flowers, halved lengthways, stamen removed
1/4 cup (60ml) extra virgin olive oil
Finely chopped chives, to serve

Blue cheese ranch dressing

3/4 cup (225g) mayonnaise
30g blue cheese, crumbled (we used Cambray Blackwood Blue), plus extra, to serve
1 small garlic clove, crushed
2 tbs buttermilk
Finely grated zest and juice of 2 lemons
1 1/2 tbs sour cream

Method

1.

To make the dressing, place the mayonnaise, cheese, garlic, buttermilk and half the zest and juice in a small blender and whiz, scraping down the side occasionally, until smooth. Transfer to a bowl and fold through the sour cream, then season to taste.
2.

Preheat a lightly greased barbecue or chargrill pan to high.
3.

Toss the zucchini and flowers in a bowl with 2 tbs oil and season to taste. Cook zucchini, turning occasionally, for 2-3 minutes, until charred all over but still with a bite. Cook zucchini flowers, turning frequently, for 30 seconds-1 minute, until lightly charred and cooked but still with a bite. Cut zucchini into rough 5cm wedges and return to the same bowl with the flowers. Add the remaining zest and juice and drizzle with remaining oil. Season to taste and toss to coat.
4.

To serve, spoon a generous amount of dressing onto a large plate, arrange zucchini and zucchini flowers on top, and drizzle over remaining dressing. Sprinkle with chives and extra blue cheese.

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Recipe Notes

Cambray Blackwood Blue cheese is a fairly mild blue, with a creamy texture and a sweet flavour. Substitute another mild blue cheese, such as Milawa Blue or Gorgonzola.