Blistered Baby Zucchini

Blistered Baby Zucchini

Yesterday I was lucky enough to spend a couple of hours at the Wednesday Ann Arbor Farmer’s Market. July yields an excess of riches and the produce always inspires dinner.  Raised in Alabama, I’ve always had a fondness for okra–a charred okra masala was suggested by my friend, Alesia, who savored the dish in India. Perhaps. The Michigan-grown tomatoes have made their debut! My favorite tomato-bread salad, Panzanella, is a dinner possibility. Into the bag they go! Yellow beans, green beans, lettuce…whoa…put on the brakes.  There’s always the Saturday market!

I was hoping to find fresh zucchini blossoms for stuffing but-alas- the vendor had just sold the last of them.  The baby zucchini looked delicious so I purchased a container. Then I spied the baby pattypan squash…too late! I’ve more than enough.  I’ll “blister” the baby zukes and serve them drizzled with leftover salsa verde from last night. Pasta or grilled chicken would be a nice complement–especially topped with some freshly grated Parmesan.

I am fully aware of the value, on every level, of purchasing from our neighboring farms, but  I’ll take a break from my “green-washed” lectern. Simply put, I don’t know of a more fun or delicious way to spend a summer morning than at the Ann Arbor Farmer’s Market.

See more photos, video clips and recipes from the Farmer’s Market

Recipe: Blistered Baby Zucchini


  • Olive oil, as needed
  • 1 dozen baby zucchini


  1. Prepare a gas or charcoal grill to high heat. Brush zucchini with olive oil and sprinkle with kosher salt and freshly ground pepper.
  2. Grill until zucchini is blistered and slightly charred, about 7-9 minutes, turning occasionally.

Grill Time: 7-9 minutes

Number of servings (yield): Side dish vegetable for 3-4

Copyright © Peggy Lampman’s dinnerFeed.

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