Recipes Without the Guilt
When nice weather arrives, the outdoor grill heats up. You can take your heart-healthy cooking outdoors without sacrificing flavor. To help you get ready for grilling season, Jo Cessna, a certified nutrition expert at Northwestern Medicine Kishwaukee Hospital Leishman Center for Culinary Health, shares some of her own summertime recipes.
Skip the burgers and pick up some fresh, in-season produce instead. One superfood to consider: zucchinis. They are chock-full of antioxidants, vitamin C and anti-inflammatory properties, which can help lower blood pressure and improve your overall heart health.
So go ahead and fire up the grill! We won’t tell your family it’s actually good for them.
Grilled Zucchini Steaks
6 medium zucchini, washed
3 cloves garlic, minced
¼ teaspoon sea salt
3 tablespoons olive oil
2 tablespoons apple cider vinegar
½ teaspoon black pepper
1. Slice zucchini lengthwise. Mix ingredients to create a marinade. Coat the zucchini with the marinade.
2. Grill, covered, until tender, about 8 to 10 minutes. Turn to cook evenly.
Simple Topping for Grilled Zucchini
1 cup roasted red peppers, thinly sliced
1 ½ cups mixed chopped herbs (parsley, cilantro, basil, oregano)
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
Toss the roasted red peppers together with herbs, vinegar and oil. Finish with fresh lemon zest and a squeeze of fresh lemon juice.