Grilled Zucchini with Spicy Peanut Sauce

Zucchini takes on smoky, nutty flavors when grilled, making it a delicious partner for the spicy, satay-inspired peanut sauce. If you have any leftover sauce, try it with noodles or shrimp.

• 2 large zucchini, trimmed and sliced lengthwise into 1/4-inch-thick slices (12 to 16 slices total)
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 1 Tbs. red curry paste
• 3/4 cup coconut milk
• 1/4 cup chunky natural peanut butter
• 2 tsp. fish sauce
• 1/4 cup chopped fresh cilantro
• 1 Tbs. fresh lime juice

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the zucchini slices with oil and season with salt and pepper.

Grill the zucchini until grill marks form on one side, about 2 minutes. Flip the slices and continue to grill until tender, about 1 to 2 minutes more.

In a 1-quart saucepan, cook the curry paste over medium heat, stirring, until fragrant, 1 to 2 minutes. Whisk in the coconut milk, peanut butter, and fish sauce until well combined. Remove from the heat and stir in the cilantro and lime juice.

Arrange the zucchini slices on a platter, drizzle with some of the sauce, and serve, passing the remaining sauce at the table.