Grilled zucchini dogs, a perfect plant-based alternative for the classic hot dog.Julie Van Rosendaal/The Globe and Mail
The high, intense heat of an open flame has always been one of the best methods for cooking vegetables, even though we tend to default to burgers, hot dogs and other animal proteins for the grill.
Plenty of plant-based versions can be found at the grocery store, but when zucchini is beginning its season of productivity, the small ones can be nabbed off their vines early (or picked up at the market more affordably) to marinate, grill and tuck into a bun. Slicing them accordion-style allows any flavours you want in a marinade to seep into the crevices, and relieving their density allows them to cook more quickly, with more potential for crispy edges. Once draped into the bun, it’s not as much for your mouth to get around.
Use any marinade you like; this is a basic vinegar- or lemon-based vinaigrette you can flavour with thyme or other herbs from your garden, or spices from your kitchen. Though you could go the traditional ketchup-mustard route, consider what works well with zucchini, from crumbled feta to garlicky tahini sauce or chili crisp.
Grilled (or Skilleted) Zucchini Dogs
Both yellow and green zucchini are perfect to cook hot-dog-style; if you don’t have a pair of chopsticks, a couple of paper straws work well.
Ingredients
- small zucchini, a bit larger than a large hot dog
- canola, olive or other vegetable oil
- balsamic or red wine vinegar or lemon juice
- grainy or dijon mustard
- 1 garlic clove, finely crushed
- red chili flakes
- salt and pepper
- soft buns
- your choice of condiments (pickled onions or peppers, grated or crumbled cheese, slaw, mustard, mayo, sriracha)
To prep your zucchini, lay one on the counter between two chopsticks, lengthwise. Slice diagonally every 1/8-1/4 inch without cutting all the way through; the chopsticks will stop your knife. Flip the zucchini over and do the same on the opposite side, at the same angle. When you lift it, the zucchini will open up accordion-style. Repeat with as many zucchini as you want to cook.
Combine about a two to one ratio of oil to vinegar in a shallow dish; whisk in a small spoonful of mustard, the garlic and a pinch of chili flakes and salt and pepper to taste. Add the zucchini and roll them around in the marinade to coat. Leave them for a few minutes, or up to a few hours.
When you’re ready to cook, preheat your grill to medium-high. Remove the zucchini from their marinade and place on the grill. Cook, turning with tongs and stretching them out slightly to allow heat to circulate inside, until charred on all sides but not too soft.
Gently transfer into buns – a long spatula works well for this – stretching them out a bit so that they allow more sauces and condiments, and drizzle with the remaining marinade, if you like. Top with condiments of your choice. Serves as many as you like.
