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Grilled zucchini platter

Savory Grilled Zucchini Platter with Creamy Whipped Tofu

This Grilled Zucchini Platter transforms zucchini into a vibrant centerpiece that's gluten-free, vegan, and utterly delicious.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizers
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini
  • 4 small Zucchini Small, tender zucchinis grill better and provide a satisfying texture.
For the Whipped Tofu
  • 1 block Firm Tofu A creamy base for the platter; can substitute with drained cannellini beans.
  • 2 tablespoons Nutritional Yeast Adds a cheesy flavor to the whipped tofu.
  • 2 cloves Garlic Provides essential aroma; steep in lemon juice for milder flavor.
  • 1 tablespoon Lemon Juice Balances flavors with its zesty acidity.
For the Mint Pesto
  • 1 cup Fresh Mint The star herb for refreshing flavor; blanching helps keep its vibrant color.
  • 1/2 cup Parsley Adds balance; basil can substitute.
  • 1/3 cup Olive Oil Essential for blending pesto; extra virgin preferred.
  • 1/4 cup Pistachios For crunch; almonds or pumpkin seeds serve as nut-free alternatives.

Equipment

  • Griddle Pan
  • Blender

Method
 

Preparation Steps
  1. Start by slicing the zucchinis in half lengthwise, then generously sprinkle salt on the cut sides. Let them rest for about 10 minutes to draw out moisture.
  2. Brush the cut sides of the zucchini with olive oil and preheat your griddle pan over medium-high heat. Grill for 12 to 15 minutes, cut-side down.
  3. Flip the zucchini halves and grill for an additional 5 to 7 minutes until tender and slightly browned.
  4. In a blender, combine firm tofu, nutritional yeast, garlic, and lemon juice. Blend until smooth and creamy, then chill.
  5. For the pesto, blend fresh mint, parsley, garlic, olive oil, and nutritional yeast until desired consistency is reached.
  6. To assemble, spread whipped tofu on a serving plate, lay grilled zucchini on top, and drizzle with mint pesto. Top with pistachios.

Nutrition

Serving: 1plateCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 350mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 400IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Choose smaller zucchinis for better texture. Preheat grill adequately for perfect char marks. Adjust seasonings to taste for both the whipped tofu and mint pesto.

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