Grilled Zucchini, Crème Fraiche & Salsa Verde

Mike Reid


  • 5 regular zucchinis
  • 2 tbsp olive oil 
  • 300ml crème fraîche 
  • 3 limes, roasted and juiced 

For Salsa Verde 

  • 1½-2 cloves garlic
  • 2 big handfuls of fresh flat-leaf parsley
  • 1 bunch of fresh basil
  • 1 handful of fresh mint
  • 1 small handful of capers
  • 1 small handful of gherkins, in sweet vinegar
  • 6 quality anchovy fillets
  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 8 tablespoons extra virgin olive oil


  1. Roast your limes in the oven for 20 mins at 200 degrees.
  2. Cut your zucchinis in half and place them on the grill, coat in olive oil & salt. Grill until the zucchinis are tender and charred.
  3. Peel the garlic and pick the herb leaves.
  4. Finely chop on a large board with the capers, gherkins and anchovies.
  5. Place in a bowl, add the mustard, roasted lime juice and vinegar, then slowly stir in the oil until you achieve the right consistency. Season to taste.
  6. It’s time to plate up – start with a base of creme fraiche, pile up your zucchinis and then dress with your salsa verde.
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