Looking for recipes to use up some of the zucchinis and pattipan squash in the garden, I found this one in Stephanie Alexander's The Cook's Companion (1996).
It is really more of a guide than a recipe, as quantities are not given. My additions are in italics.
To grill zucchini: Halve zucchini or squash or cut thick slices on the bias. Brush with olive oil aand place under a hot griller until the surface starts to look blistered and golden. You can also use a chargrill pan.
To grill zucchini: Halve zucchini or squash or cut thick slices on the bias. Brush with olive oil aand place under a hot griller until the surface starts to look blistered and golden. You can also use a chargrill pan.
To marinate zucchini: Layer grilled zucchini in a flat dish (I used a square cake tin - boring but effective) with thinly sliced garlic, chopped mint (I used basil as well as mint from my summer garden), pepper, a sprinkling of red-wine vinegar and a drizzle of olive oil on each layer and marinate for 1 hour before enjoying.
That's it. Simple and delicious.
6 comments:
That looks delicious Kate. My kind of food!
That does look good. I have a zucchini lasagne recipe somewhere. I'll dig it out and email it to you. Very yummy, and uses cottage cheese as well.
Cheers,
Lisa x
Yum! I'm going to make these for Australia Day.
Hi Tracy, it's mine too!
Lisa, I'd love your zucchini lasagne recipe. Thanks for offering to share.
Jenny, good choice!
My gosh but that looks good... yum!! Marilyn
wow again! That looks amazing. I love grilled zucchini, or any grilled veggie for that matter.
Post a Comment