Her Modern Kitchen

Eating & Living in Austin, Texas

4th of july

Grilled Mediterranean Zucchini featuring Morton Salt Coarse Sea Salt

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Nail your 4th of July party menu with this recipe for Grilled Mediterranean Zucchini starring Morton Salt Coarse Sea Salt, fresh herbs and goat cheese crumbles.

This post is sponsored by Morton Salt. All opinions, recipe, and photos are my own.
Thanks for supporting the brands that support Her Modern Kitchen.

Grilled Mediterranean Zucchini

Since most 4th of July parties already involve firing up the BBQ, adding grilled vegetables to the menu is an easy, no hassle side dish. For Grilled Mediterranean Zucchini with Herbed Sea Salt, Morton Coarse Sea Salt is used to deliver a burst of flavor to otherwise mild zucchini when mixed with fresh, seasonal herbs.

To finish the dish, roasted tomatoes, goat cheese crumbles, and walnuts are added giving the dish texture and zest. You can serve the zucchini as an herby summertime side dish or make it a creative main meal for your vegetarian visitors.

Why choose coarse sea salt for this dish?

It’s common knowledge that salt is an important ingredient when cooking, in fact, rarely do you see a sweet or savory recipe without it. Salt has the ability to enhance flavor and when mixed with food, it helps the food release aromas that elevate the perception of taste, making us want to indulge in the food.

Herbed salt

This dish features zucchini but the star is truly the Coarse Sea Salt from Morton Salt which is used to deliver the mix of fresh basil, oregano, and lemon zest. The coarse sea salt provides a more dramatic impact when compared to a finer grain of salt.  It also adds a note of texture to the zucchini.

Grilled zucchini

In my opinion, coarse salt allows you to spread the salt flavor across the dish without overpowering the dish. This is why coarse salt works so well for for the Grilled Mediterranean Zucchini, delivering those small bursts of flavor in each bite making it delicious!

Grilled Mediterranean Zucchini

Prep in advance so you can enjoy the party too!

When I entertain, I like to balance the time I spend cooking and mingling while enjoying the party with my guests.  It’s especially important during the 4th of July season when there’s so much emphasis on relaxing and having a good time with family and friends.

Her Modern Kitchen

All the components of this Grilled Mediterranean Zucchini dish can be prepared ahead of time so all you have to do when it’s time to eat is grill the zucchini. Once the zucchini is grilled, the dish is quick and easy to assemble while entertaining guests.

4th of July Table for Grilled Mediterranean Zucchini

To prep ahead of time

  • Roast the tomatoes the day before your party and refrigerate them until serving
  • Prep the herbed sea salt the day-of and store covered in the refrigerator
  • Slice the zucchini, brush them with the olive oil, garlic, and black pepper mixture then cover the zucchini until it’s time to grill

When you’re ready to eat, heat the grill and cook the zucchini. Finish the dish by topping each zucchini half with the herbed sea salt, goat cheese crumbles, chopped walnuts, and roasted tomatoes.

So here’s to delicious food, lots of time with family & friends and a happy 4th of July!

Grilled Mediterranean Zucchini

5.0 from 4 reviews
Grilled Mediterranean Zucchini with Herbed Morton Coarse Sea Salt for easy entertaining
 
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Serves: 6
Ingredients
  • 3 large zucchinis
  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • ½ teaspoon black pepper
  • 2 teaspoons Morton Coarse Sea Salt
  • 4-5 sprigs fresh oregano plus more for garnish
  • 6-8 large basil leaves plus more for garnish
  • 1 teaspoon lemon zest
  • ¼ cup goat cheese crumbles
  • 2 tablespoons roughly chopped walnuts
  • roasted cherry tomatoes, optional for serving*
  • lemon slices, optional for serving
Instructions
  1. Prepare the zucchini by slicing each squash in half lengthwise
  2. Mix together the olive oil, minced garlic, and black pepper in a small bowl
  3. Lightly brush the olive oil mixture over both sides of the zucchinis
  4. Prep the herbs for the herbed sea salt by stripping the oregano leaves from the stems
  5. Finely mince the basil leaves and oregano until you have roughly 2 tablespoons of finely chopped herbs
  6. In a small bowl, stir together the herbs, lemon zest, and Morton Coarse Sea Salt
  7. When ready to eat, heat the grill to ~450°F
  8. Place the zucchinis cut side down over medium-high flame and cook covered for 5-6 minutes
  9. Flip the zucchini over and grill the outside for another 3-5 minutes until the zucchini halves are soft and give when pricked with a fork
  10. Place the cooked zucchini on a serving tray, cut side up
  11. Generously sprinkle the herbed sea salt over top of the zucchini followed by the goat cheese crumbles, chopped walnuts, and roasted cherry tomatoes, if using
  12. Garnish with lemon slices and additional herbs before serving
Notes
*To make the roasted cherry tomatoes, toss 1 cup cherry tomatoes with 1 teaspoon olive oil, a pinch of Morton Coarse Sea Salt and black pepper. Roast for 10 minutes in the oven at 425°F or until tomatoes burst.

 

Celebrate America with a Patriotic Red, White & Blue Cake

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This Patriotic Red, White & Blue cake is perfect for upcoming 4th of July celebrations. It’s a show-stopper of a cake with the vibrant red and blue layers striped with a tangy cream cheese frosting.

Patriotic Red, White & Blue Cake 2

I really enjoyed the process of making the Milk Bar Birthday Cake and chose to use the same technique for my Patriotic Red, White & Blue Cake.  However, I wasn’t a fan of the overall Milke Bar Birthday Cake flavor.  It was much too sweet for my liking and although I do enjoy baked goods with a hint of salt, the salt in the cake, again, was more than I preferred.

Patriotic Red, White & Blue Cake Portrait

Patriotic Red, White & Blue Cake . Top

Since the Milk Bar Birthday Cake assembly process is fun, easy, and creates a stunning cake, I used the same technique to create my Patriotic Red, White & Blue cake. My recipe modifications resulted in a cake that’s less sweet when compared to the traditional Milk Bar recipe. The cake also has less of a salty finish and overall, it’s easier to make.

Although I enjoyed the multi-layer texture of the Milk Bar Birthday Cake, it required a lot of time to make — cake, frosting, crumbs, milk soak.  The Patriotic Red, White, and Blue cake has fewer components (no soak or crumbs) which make it easier to bake and assemble because I’m all about saving time and dishes!

Stella with Cake

Alyssa with Cake

Rather than getting too fancy with the Patriotic Red, White & Blue Cake decorations, I chose to keep things simple on top with a few dollops of vanilla buttercream, a light dusting of , and a few shimmery to mimick fireworks on the 4th of July!

Here’s to celebrating America with cake, friends, and fun. Happy 4th of July, y’all! 

5.0 from 6 reviews
Patriotic Red, White & Blue Cake
 
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Ingredients
  • ½ unsalted butter, softened
  • ⅔ cup shortening, like Crisco
  • 2½ cups granulated sugar
  • 36 tablespoons light brown sugar, packed
  • 6 large eggs
  • 1 cup whole milk
  • ⅔ cup vegetable oil
  • 4 teaspoons vanilla extract
  • 4cups cake flour
  • 3 teaspoons baking powder
  • 1½ teaspoon kosher salt
Instructions
  1. Preheat oven to 350 degrees F. Spray 2 quarte sheet pans with non-stick cooking spray and line with parchment paper.
  2. In a small bowl, combine the milk, vegetable oil, and vanilla extract.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. Cream together the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment for 2-3 minutes.
  5. Add the eggs, and mix on medium-high for 2 to 3 minutes.
  6. On low speed, gradually pour in the milk mixture.
  7. Increase the speed and combine on medium-high for 2-3 minutes until fully emulsified.
  8. On low speed, add the flour mixture and mix just until the batter comes together.
  9. Split the cake batter into two bowls (use a scale to ensure even measurement).
  10. To one bowl, add 4-6 drops red food coloring and gently stir until fully distributed.
  11. To the other bowl, add 4-6 drops blue food coloring and mix until combined.
  12. Pour each cake batter into the prepared quarter sheet pans.
  13. Bake the cake for 30 to 35 minutes.
  14. Let cool completely before removing from pan.

5.0 from 6 reviews
Cream Cheese Frosting
 
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Serves: 1
Ingredients
  • ½ cup unsalted butter, softened
  • ¼ cup vegetable shortening
  • 2 ounces whipped cream cheese
  • 2 tablespoons corn syrup
  • 1 tablespoon vanilla extract
  • 2¼ cups powdered sugar
  • ½ teaspoon kosher salt
  • Pinch baking powder
Instructions
  1. In a small bowl, whisk together the corn syrup and vanilla extract.
  2. Cream together the butter, shortening and cream cheese in the bowl of a stand mixer until smooth.
  3. With the mixer on its lowest speed, pour in the corn syrup mixture and beat for 2 minutes until glossy.
  4. Add the powdered sugar, salt, baking powder and mix until smooth.

5.0 from 6 reviews
Buttercream Frosting
 
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Serves: 1
Ingredients
  • ¼ cup unsalted butter, softened
  • ¼ cup vegetable shortening, like Crisco
  • 1 tablespoon vanilla extract
  • 1 tablespoon meringue powder
  • 2-3 cups powdered sugar
  • 2-3 tablespoons whole milk
  • pinch of salt
Instructions
  1. Cream together the butter, shortening, vanilla extract and meringue powder in the bowl of a stand mixer until smooth.
  2. With the mixer on its lowest speed, add in 1 cup of powdered sugar and 2 tablespoons milk and mix until combined.
  3. Add in an additional cup of powdered sugar and salt and mix until combined.
  4. Depending on the consistency add in more sugar or milk until mixture becomes a stiff buttercream for piping.

5.0 from 6 reviews
Patriotic Red, White & Blue Cake Assembly
 
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Serves: 1
Ingredients
  • 1 red quarter sheet cake
  • 1 red quarter sheet blue cake
  • 1 recipe cream cheese frosting
  • 1 recipe buttercream frosting
  • patriotic sprinkles
  • gold star toppers
  • 2 strips of acetate, each 3 inches wide x 18 inches long
  • 1 6-inch cake cutter
Instructions
  1. Using a 6-inch cake cutter cut two 6-inch cakes out of each of colored cakes (for a total of 4 round cakes).
  2. Set cut cakes aside for asseembly and discard the remaining cake or save for making cake balls.
  3. On a cake plate or stand, spread a tablespoon of cream cheese frosting and place the 6-inch cake cutter into the center of the cake stand, centering it around the cream cheese frosting. Line the inside of the cake ring with the first strip of acetate.
  4. Layer 1: Place one blue cake into the cake cutter/acetate. Using a spatula, spread one-third of the cream cheese frosting in an even layer over the blue cake.
  5. Layer 2: Carefully tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall. Set one of the red cakes on to the frosting and layer half of the remaining cream cheese frosting onto the red cake in an even layer.
  6. Layer 3 & 4: Place the second blue cake onto the frosting. Spread the remaining cream cheese frosting in an even layer onto the blue cake and top with the remaining red cake (you do not frost the top of the red cake just yet).
  7. Transfer the undecorated cake to the freezer and freeze for at least 8 hours.
  8. At least 2 hours before you are ready to serve the cake, remove the cake from the freezer and let it thaw for 10-15 minutes. Gently remove the cake ring and acetate from the cake by carefully pulling the ring upwards.
  9. Place the buttercream frosting into a piping bag with a 1M star tip.
  10. Decorate the top of the cake using the buttercream frosting by making large star-shaped dollops of frosting on top of the cake.
  11. Complete the cake deocrations by adding the patriotic sprinkles and 8-9 gold star toppers to the center of the cake
  12. Let the cake defrost completely before serving.