Grilled Zucchini with Corn-Radish Salsa


This spicy dish with south-of-the-border seasoning tastes good hot or cold. For the prettiest presentation, do not trim the ends of the zucchini—simply rinse and dry well, then slice in half.

  • serving (3 zucchini halves plus 1/2 cup salsa)Servings


  • 1/4 cup olive oil
  • 4 Tbs. lime juice, divided
  • 2 garlic cloves, thinly sliced
  • 2 ears corn, husked, silk removed
  • 1 cup thinly sliced radishes
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro
  • 1 jalapeño chile, seeded and finely diced
  • 1 tsp. grated lime zest
  • Pinch cayenne pepper
  • 6 small zucchini (2 lb.), cut in half lengthwise


1. Heat oil with 2 Tbs. lime juice and garlic in small saucepan over medium heat until bubbles appear. Let stand 5 minutes. Season with salt and pepper, if desired. Strain out garlic, and set aside.

2. Preheat grill or grill pan over medium heat. Brush garlic oil over corn. Grill 8 minutes, or until corn starts to char, turning often. Transfer to cutting board, and cut off kernels. Toss radishes, red onion, cilantro, jalapeño, lime zest, and remaining 2 Tbs. lime juice with corn in medium bowl. Stir in cayenne pepper, and season with salt, if desired.

3. Score cut side of zucchini halves in crisscross pattern about ı/4-inch deep at 1-inch intervals. Brush garlic oil on cut side of zucchini. Place zucchini on grill, cut-side down, and cook 12 minutes, turning occasionally. Each time cut side is exposed, baste with garlic oil. Serve zucchini hot, topped with salsa.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 200
  • Carbohydrate Content: 18 g
  • Fat Content: 14 g
  • Fiber Content: 5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 171 mg
  • Sugar Content: 6 g