Minneapolis chef Yia Vang draws on his Hmong heritage in this simple side, dressing charred zucchini and yellow squash in a sweet-tart dressing that has funky umami notes from fish sauce. (Use it again in winter on your roasted Brussels sprouts.)

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Place zucchini in a large bowl. Add 1 tablespoon garlic, the oil and shallots. Toss to coat.

  • For vinaigrette: In a small bowl, whisk together lime juice, fish sauce, honey, cilantro and the remaining 1 tablespoon garlic.

  • Place zucchini, skin sides down, on grill rack. Grill, uncovered, over high heat until moderately charred, 7 to 8 minutes. Move zucchini to a cooler part of the grill if it starts to burn. Flip zucchini; cook until charred and softened but still retaining a little firmness, 3 to 4 minutes more. (Zucchini should not be limp or mushy.) Toss zucchini in vinaigrette to coat. Season with salt and pepper to taste.

Nutrition Facts

66 calories; fat 3g; carbohydrates 11g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 9g; protein 2g; vitamin a 207.4IU; vitamin c 19.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 26.4mcg; sodium 576mg; potassium 284mg; calcium 25mg; iron 0.5mg.