The zucchini mixture was so good with the clams. It was spicy from the garlic, bright from the lemon, and slightly sweet from the zucchini. I also thought it was equally delicious by itself. Even if clams are not something you typically enjoy, try the zucchini part of this recipe you won't be disappointed. I spoke with my Mother this evening and she used the small amount of leftovers with grilled salmon. She said the flavors came together even more with a little time.
Grilled Zucchini with Garlic and Lemon for Steamed Clams
inspired by Alex Guarnaschelli
3 medium zucchini, sliced lengthwise
4 garlic cloves, minced
1/4 cup pine nuts, toasted
zest and juice of 1 lemon
2 TBS of olive oil plus more for brushing
3 TBS of fresh mint, chopped
1/2 tsp of salt and pepper
Heat a grill pan to medium high heat. Lightly brush each zucchini strip with olive oil. Place zucchini on the grill for about 3-4 minutes on each side. Remove and dice. In medium bowl, combine the zucchini, garlic, pine nuts, lemon zest, lemon juice, olive oil, mint, salt, and pepper. Place a small amount of the mixture in each shell before eating the clam. Enjoy!