Summer is in full swing and even though there’s still daylight at 8:30 p.m. the time seems to go by so quickly. With that in mind I wanted to showcase a quick recipe using zucchini, one of my all-time favorite garden vegetables.

Charred Zucchini Croutons and Grilled Chicken Salad with Mixed Melon Salsa
By Jeff Murphy
Serves 2
Cook Time: 30 minutes

For Charred Zucchini Croutons
• 4 golden or light green zucchini, split lengthwise with partial flesh removed
• 1 oz pure olive oil
• 2 oz mayonnaise
• ½ cup crumbled queso fresco
• ½ cup grated cotija cheese
• pinch of fresh cilantro, minced
• fresh ground black pepper
• pinch of chipotle chili powder
• crushed chili flakes
• salt

For Chicken Salad
• 1 handful of sliced grilled chicken (bbq, roasted or poached works)
• 2 large handfuls of cleaned spinach
• 2 tbsp extra virgin olive oil
• handful of pitted kalamata olives
• sliced tomato, your choice

For Melon Salsa
• 2 cups of mixed ¼ inch cubes of melon, your choice
• ¼ cup red onion, finely sliced
• 2 tbsp fresh lime juice
• zest of one lime
• 1 oz of chopped cilantro (basil or mint work well too)
• 1 serrano chile, seeded and chopped fine
• ¼ teaspoon salt

Coat zucchini with olive oil and sprinkle on crushed chili flakes. Char on grill or under broiler but do not cook until soft as there should still be a subtle “bite” to the zucchini. Remove from heat and let stand grillside. Mix the mayonnaise, cheese, cilantro and black pepper and when thoroughly mixed scoop into zucchini “boats”. Drizzle with with lime juice, salt and chipotle chili powder. Cut zucchini into bite size pieces.

Prepare melon salsa by mixing all ingredients. Set aside. Toss the spinach with olives, tomatoes, olive oil, salt and pepper. Add on grilled chicken then melon salsa followed by zucchini “croutons.” Serve and smile!