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Recipe Summary

total:
25 mins
Servings:
4
Yield:
about 4-3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a charcoal or gas grill or a grill pan to medium-high. Brush zucchini and onion with 1 tablespoon extra-virgin olive oil and sprinkle with salt and freshly ground black pepper. Grill for 2 to 3 minutes per side until tender and nicely charred. Remove and let cool slightly. Place zucchini and onion in a blender or food processor with the tomatoes, bread, 1 tablespoon olive oil, vinegar, and garlic. Cover and blend until smooth, adding water if necessary to thin (blend in batches, if necessary). Transfer to a serving bowl.

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  • Serve immediately or chill up to 2 hours before serving. Garnish with parsley.

Nutrition Facts

162 calories; fat 8g; saturated fat 1g; carbohydrates 21g; mono fat 5g; poly fat 1g; insoluble fiber 4g; sugars 8g; protein 5g; vitamin a 1846.4IU; vitamin c 43.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.4mg; vitamin b6 0.4mg; folate 92.7mcg; sodium 254mg; potassium 793mg; calcium 50.5mg; iron 1.4mg.
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