Grilled Zucchini and Squash with Brown Sugar Bourbon Pumpkin Seeds

Name: Grilled Zucchini and Squash with Brown Sugar Bourbon Pumpkin Seeds
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: American,
Ingredients: 1 tbsp olive oil; 1 cup shelled green pumpkin seeds (pepitas); 1 tbsp grill mates brown sugar bourbon seasoning; 2 tbsps olive oil; 2 tbsps parsley flakes; 2 tsps garlic powder; 2 tbsps red wine vinegar; 3 medium zucchini or a combo of zucchini and summer squash; Sea salt from sea salt grinder; Freshly ground black pepper from black peppercorn grinder; 2 tbsps fresh cilantro leaves; 1/4 cup crumbled queso fresco optionaly

Add creative crunch and flavor to tender grilled squash with sweet and savory pumpkin seeds. Seasoned with Grill Mates® Brown Sugar Bourbon, toasted seeds are great for snacking by the handful or tossing over salad greens.

Recipe created by two-time "Chopped" champ, Che...

Ingredients

Brown Sugar Bourbon Spiced Pumpkin Seeds
1 tablespoon olive oil
1 cup shelled green pumpkin seeds (pepitas)
1 tablespoon McCormick® Grill Mates® Brown Sugar Bourbon Seasoning
Grilled Zucchini and Squash
2 tablespoons olive oil
2 tablespoons McCormick® Parsley Flakes
2 teaspoons McCormick® Garlic Powder
2 tablespoons red wine vinegar
3 medium zucchini, or a combo of zucchini and summer squash Substitutions available
- 3 medium summer squash
Sea salt from McCormick® Sea Salt Grinder
Freshly ground black pepper from McCormick® Black Pepper Grinder
2 tablespoons fresh cilantro leaves
1/4 cup crumbled queso fresco, optionaly Substitutions available
- 1/4 cup shaved pecorino cheese, optional

INSTRUCTIONS

1 For the Pumpkin Seeds, preheat a grill for cooking over medium heat.
2 Put a medium cast-iron pan on the grill and add the olive oil. Heat the oil, then add the pumpkin seeds and brown sugar seasoning and stir to coat. Toast, stirring often, until lightly browned, 8 to 10 minutes. Transfer to a bowl and cool completely. Reserve 1/4 cup for garnish, then store remaining seeds in an airtight container at room temperature up to 2 weeks.
3 For the Zucchini, preheat a grill for cooking over medium-high heat. In a large bowl, combine the olive oil, dried parsley, garlic powder and vinegar. Mix well to combine and set the marinade aside while you prepare the vegetables.
4 Trim the ends from the zucchini (and/or squash) and slice lengthwise 1/4- to 1/2-inch thick (if the zucchini are more than 4 to 5 inches in length, cut in half before slicing). Add the vegetables to the marinade and toss well to coat. Set aside for 10 minutes to allow flavors to meld.
5 Remove the vegetables from the marinade and sprinkle with salt and pepper. Grill the zucchini until just tender, about 2 minutes per side. Arrange on a platter and garnish with the Brown Sugar-Bourbon Pumpkin Seeds, cilantro and queso fresco, if desired.