With this beautiful pumpkin, compact, ripe but not too much, and seedless, the idea that came to me is this: grilled pumpkin with melting mozzarella. I liked it a lot, maybe because grilled vegetables are my passion. Zucchini, eggplants, potatoes, and now also pumpkin 🙂 sliced, grilled, and seasoned with just a drizzle of oil, I eat them however very willingly. To prepare grilled pumpkin with melting mozzarella doesn’t take much time. An easy side dish that is also delicious.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Grill
- Cuisine: Italian
Ingredients
- 17.6 oz Pumpkin (Sliced without peel)
- 8.8 oz Mozzarella
- to taste Fine Salt
- to taste Ground Ginger
- to taste Chives
- to taste Lemon Juice
- to taste Extra Virgin Olive Oil
Tools
- Electric Grill
Preparation
Cut the pumpkin into pieces about half an inch thick after removing the peel. Cook it on a grill (I use an electric one, but you can also do it in a pan or another way) for about five minutes.
Then season the pumpkin slices with salt, ginger, chives, and lemon juice directly on the grill. Place mozzarella pieces on top, wait for them to melt, and place the “Grilled Pumpkin with Melting Mozzarella” on plates.
Add a drizzle of extra virgin olive oil on the grilled pumpkin and serve this hot side dish that will surprise with its goodness. This side dish can be used to accompany main courses of meat or fish.
Grilled Pumpkin with Melting Mozzarella
Tips for grilled pumpkin with melting mozzarella: Once opened, if the pumpkin is too large and you can’t consume it, cut it into pieces, wrap them in plastic wrap, and it can be stored for about a week. When the pumpkin is unopened, it lasts a long time, and if it’s been picked green, it can last up to a month. Additionally, any leftover pumpkin can be frozen raw and used in soup to enjoy throughout the winter.
ALSO COME AND TAKE A LOOK AT THE PINTEREST BOARD “THE RECOVERING COOK
