Grilled Zucchini with Ramp Aioli


By SAVEUR Editors

Published on April 10, 2012

The combination of grilled squash and a cool, creamy aioli flavored with ramps is springtime at its best.


  • 2 tsp. fresh lemon juice
  • 14 tsp. cayenne
  • 1 egg yolk
  • 12 cup olive oil
  • 6 ramps, whites only (reserve greens for another use), minced
  • Kosher salt and freshly ground black pepper, to taste
  • 4 medium zucchini, trimmed and sliced lengthwise into ¼" slices


Step 1

Make the aioli: Whisk together juice, cayenne and yolk in a mixing bowl. While whisking, slowly drizzle in ½ cup oil until sauce is emulsified; stir in ramps. Season with salt and pepper, and set aside.

Step 2

Heat a cast iron grill pan over medium-high heat. Brush zucchini slices with remaining oil and season with salt and pepper. Working in batches, grill, turning once, until tender and slightly charred, about 4 minutes. Transfer to a serving platter and drizzle with aioli before serving.

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