Grilled Zucchini Bread with Mascarpone and Berries

dessert kid-friendly quick & easy blueberry raspberry spring summer grill grill/barbecue kidney friendly vegetarian pescatarian peanut free tree nut free soy free kosher small plates

Kristin Donnelly

4 to 8 Servings

Source

Ingredients

Vegetable oil, for grilling

One 9-inch storebought or homemade zucchini bread, cut into 8 slices

Sugar, for sprinkling

1 cup mascarpone cheese

1/2 pint raspberries

1/2 pint blueberries

Method

Light a grill or preheat a grill pan and oil the grates. Lightly brush both sides of the zucchini bread slices with oil, sprinkle with sugar, and grill over moderately high heat, turning once, until dark brown grill marks form on both sides, about 2 minutes per side.

Transfer the zucchini bread to plates and top with a dollop or two of mascarpone. Spoon the berries on top and serve.