First of all, you need to taste a fresh zucchini freshly picked from your garden, because that's what you're going to do next season. You are going to plant a few zucchini seeds and what they grow and then pick from the garden and make a salad. Yes, that’s right, a salad!
At one of our recent home restaurants, we had zucchinis coming out of our ears. We made three different dishes out of them.
- Stuffed Zucchinis
We cut the z’s into 3cm cylinders, scooped out some of the filling and cut it up and added to a bowl. ½ red onion (diced) 2 garlic cloves, zest and juice of one lemon, Parmesan and goats cheese, seasoning and some sweet paprika. Mix together and add to the zucchini timbales. Place in an oven at 160 deg or cook in a deep pan on low heat with butter. Cook until soft. - Zucchini Involtinni
We sliced the zucchini lengthwise, place on top of the prosciutto, slice a chicken breast lengthways, laid it on top of the zucchini, season and sage, make a ricotta filling and roll. Cook gently in a pan to brown and finish off in the oven. Serve with whatever tickles your appetite. A creamy marsala sauce matches extremely well. - Zucchini Salad
The 3rd option that we dished up was a definite winner. The Zucchini was picked that morning and I was wanting to add a salad dish with the mains. We grated the zucchini, questioned if it needed cooking, tasted it and bam, no it didn’t. We added to a bowl of grated cucumber and apple, added some crumbled feta, lemon, olive oil and seasoning. Tossed and let the salad work its magic and it did.
Don't be afraid to use zucchini in every which way. Buy a julienne pepper and use it, add it to your spaghetti when its made. Embrace the zucchini, its only with us for a few more months!
