Grilled Zucchini
Almond Salsa, Allium Confit, Mint Purée, Rosie’s Vinaigrette, Parsley
Chef Melven Batocabe of Rosie Cannonball | Houston, TX
Adapted by StarChefs | September 2025 | Photo: Will Blunt
INGREDIENTS
Cured Squash:
200 grams kosher salt
80 grams granulated sugar
80 grams Aleppo pepper
80 grams garlic powder
48 grams cayenne
Zucchini, halved lengthwise
Yellow squash, halved lengthwise
Almond Salsa:
Yield: 1.5 quarts
500 grams toasted pepitas
350 grams Marcona almonds
400 grams allium oil
300 grams olive oil
100 grams confit garlic
100 grams agave
125 grams Aleppo pepper
30 grams kosher salt
15 grams ground coriander
12 grams citric acid
10 grams ground fennel
10 grams dried oregano
8 grams cayenne
Allium Confit:
10 onions, peeled and quartered
12 cups shallots
6 cups grape tomatoes
4 cups garlic cloves
20 bay leaves
15 sprigs thyme
15 sprigs oregano
3 sprigs rosemary
Neutral oil
Allium-Mint Purée:
Yield: 1.5 quarts
30 grams kosher salt
100 grams Marcona almonds
80 grams parsley
25 grams mint
70 grams white wine vinegar
Rosie’s Vinaigrette:
Yield: 9 quarts
3.2 kilograms lemon juice
400 grams Dijon mustard
400 grams honey
200 grams kosher salt
To Assemble and Serve:
Picked parsley
METHOD
For the Cured Squash:
In a mixing bowl, combine salt, sugar, Aleppo pepper, garlic powder, and cayenne. Set aside. Weigh zucchini and yellow squash. Transfer to a separate mixing bowl and season with 2.5-percent cure by weight of squash. Transfer to a perforated pan and let cure overnight.
For the Almond Salsa:
In a food processor, pulse pepitas and almonds until coarse. Transfer to a mixing bowl and add remaining ingredients. Mix to combine. Transfer to an airtight container and refrigerate.
For the Allium Confit:
Heat oven to 350°F. In a hotel pan, combine onions, shallots, tomatoes, garlic, bay leaves, thyme, oregano, and rosemary. Cover with enough oil to submerge. Wrap pan in aluminum foil and roast 1 hour. Strain, reserving allium confit and allium oil separately, discarding herb stems.
For the Allium-Mint Purée:
In a Vitamix Commercial blender, add all ingredients and 825 grams Allium Confit. Blend until smooth. Transfer to an airtight container and refrigerate.
For Rosie’s Vinaigrette:
In a large mixing bowl, whisk together all ingredients and 3.2 kilograms reserved Allium Confit oil. Transfer to airtight containers and refrigerate.
To Assemble and Serve:
Prepare and heat a grill. Place Cured Squash on hot grill and lightly char on all sides. Once tender, place on the center of a serving plate. Top with desired amount Almond Salsa, Allium-Mint Purée, and Rosie’s Vinaigrette. Garnish with parsley.
