Zucchini ‘Ronde de Nice’ are in season in the Edible Garden. Colleen Golden, Edible Garden senior horticulturist, decided to grow this variety of zucchini for its mild nutty taste and tender flesh. Since this variety of zucchini bruises very easily due to their tender skins, they are not readily found in the supermarket. This variety is best harvested when the zucchinis are about the size of a billiard ball. 

Growing alongside the ‘Ronde de Nice’ we have three varieties of basil. Basil ‘Mammoth’ resembles traditional basil in flavor and has leaves that can grow to the size of your hand. Basil ‘Purple Ruffles’ was selected for the color contrast and has proved to be one of the darkest and best performing purple basils that we have grown. Finally, Basil ‘Samui’ or Thai Holy Basil was selected purely for its beauty, with slightly jagged, purple tinged leaves.

During the weekend cooking demos, Garden Chef Megan McCarthy paired a creamy grilled zucchini hummus with fresh basil leaves. She cut the zucchini into thick slices and grilled them for added flavor before processing them into “hummus” in the food processor. She seasoned and served the hummus alongside flatbread and carrots. Enjoy this quick summer treat the next time you fire up the grill. 

Grilled Zucchini Hummus with Fresh Basil

1 lb zucchini, cut crosswise on the bias, 1/2 inch-thick slices

2 T extra virgin olive oil

2 cloves garlic, peeled

2 T tahini

1 T lemon juice

½ tsp cumin

sea salt and pepper, to taste

5-10 fresh basil leaves

Preheat grill or grill pan to high heat.  Brush zucchini slices with olive oil on both sides and place on hot grill.  Cook for 3-4 minutes or until tender.  Let cool. 

In food processor, mince garlic.  Add grilled zucchini, tahini, lemon juice, cumin, salt and pepper to taste and pulse until smooth.  Add fresh basil leaves and pulse until blended.  Serve with baby carrots or pita bread.

Recipe by Garden Chef Megan McCarthy

Discover more quick and simple Garden Chef recipes.