The weather is finally hotting up here so my today’s grilled zucchini platter is actually quite well timed. It’s perfect if you are firing off a BBQ this weekend, but if you aren’t it’s perfectly delicious (and probably a little healthier too) made on a good old griddle pan too.

Griddle pan is my trusty summer companion. As soon as it gets a little warmer it comes out of my cupboard and stays on my hob for months – I use it so often that there is little point putting it away. This grilled zucchini platter with whipped tofu and mint pesto drizzle is an example of a summer dish that I love using my griddle pan for.

If you don’t own a griddle pan, don’t worry, you can use a regular cast iron skillet or another heavy pan too – you simply won’t get those pretty char marks across your zucchini but cast iron will produce great caramelisation too. The key in both cases is to allow the pan to get quite hot before adding zucchini, making sure zucchini lies flat (I like to weigh it down with something – a pot for example – initially) and be brave – allow the pan to do its thing for quite a while before checking. I know, it’s tempting to have a little peek but trust me, charring needs heat and time…

While zucchini is charring, I quickly whip up some creamy tofu and fresh mint pesto in my food processor. The first provides neutral creamy element to the dish and the second strong herbaceous flavour of heady mint tempered with some milder parsley. This recipe produces a small jar of pesto as it’s very difficult to scale pesto down unless you are making it by hand, which is totally an option but hard work, so enjoy leftover pesto over your favourite pasta and beans for example. I hope you’ll give this grilled zucchini platter a go and enjoy, if you do.

MORE ABOUT THE INGREDIENTS

ZUCCHINI: Zucchini (known as courgette in the UK) is a queen of summer vegetables. It lends itself so well to grilling so I decided to make it the star of this grilled zucchini platter. It has a bit of a reputation for being bland but when charred to perfection and teamed up with a punchy pesto it’s anything but. I recommend seeking out small zucchini for this dish as they are typically less watery and therefore grill better than larger specimens.

TOFU: I used firm tofu to whip up a creamy, fairly neutral base, that offers a nice textural contrast to charred and meaty zucchini. There is no need to press tofu for this dish, just pop it straight into a food processor and season to your taste. If you are sensitive to bitterness, you may notice that the tofu does have slightly bitter aftertaste but don’t despair, pairing it with naturally sweet zucchini and fresh mint pesto neutralises it and the finished dish is delicious. If you are not keen on tofu, why not use drained cannellini beans instead?

PISTACHIOS: Lightly toasted pistachios are used to give mint pesto a creamier base and to give the dish a bit of a crunch too. If you don’t have pistachios, you could use almonds or pumpkin seeds if you don’t get on with nuts.

MINT: Mint and zucchini are a classic combination, which is why I decided to make my pesto with it. Mint has quite a strong taste though so it’s wise to temper it a little by adding something a little less assertive. I opted for parsley but basil (which is a cousin of mint actually) works beautifully too.

PARSLEY: I used parsley to offer a more neutral counterpoint to quite dominant mint. You could also use basil (fifty fifty split is nice) if you prefer. I used leaves and fine stalks only, saving large stems for a stock.

OLIVE OIL: I used extra virgin olive oil in the tofu and pesto and cooking olive oil to brush zucchini with. If you want your pesto less oily, you can dilute it by adding some water but be aware that it will turn it a little opaque and less visually appealing. It also won’t keep well so if you do that you may want to freeze it immediately after use.

NUTRITIONAL YEAST: Nutritional yeast – staple vegan cheese-like seasoning – needs no introduction, I am sure. I added some to tofu to give it a hint of cheese flavour and some to pesto too. If you don’t have any, how about a couple of teaspoons of white miso? It’s salty though so be mindful of that when seasoning.

GARLIC: I used a small garlic clove to season both components of the dish. If you prefer your garlic a little mellower, grate it and steep it in lemon juice first for 10-20 minutes – acidity will take the harshness out.

LEMON: I used lemon zest and juice in both whipped tofu and mint pesto. I like lemon and I did not feel like it was too much, but if you are not a fan use your tastebuds – start with less and add more if you think it’s needed. Also, lemons differ when it comes to their acidity levels so always just your palate to guide you. I recommend buying unwaxed lemons and washing them really well before zesting.

To make whipped tofu, place tofu and all the seasonings in a food processor and process until silky smooth. Hold some lemon juice and salt back, taste and add more if needed. Transfer to a bowl and refrigerate until needed. If you would like pesto to keep its vibrant green colour, blanch mint leaves (they have a tendency to go brown otherwise) for a couple of minutes then plunge them into ice-cold water immediately. Dry well before processing.

To make mint pesto, place everything but olive oil in a food processor. Process while slowly drizzling in oil through the chute until everything is well chopped or leave it chunkier if you prefer. Taste and adjust seasoning to your liking.

Cut zucchini in half lengthwise, sprinkle with salt and arrange on paper towels, cut side down for 10 minutes. Score exposed flesh with shallow criss-cross incisions, taking care not to cut the skin – a small pairing knife is best for this task. Next, turn each zucchini over and make shallow parallel incision, at regular intervals, across the length of zucchini.

Brush both sides with olive oil and arrange on a hot griddle pan (grill) cut side down. Grill undisturbed for 12-15 minutes, on low-medium heat, until char marks develop before flipping to the other side and grilling until cooked through.

Assemble the dish by piling whipped tofu at the bottom of the plate, followed by grilled zucchini chunks (you can leave it whole) and a drizzle of pesto. Scatter with toasted pistachios and leftover herbs.