Zucchini appetizer?
Good Sunday eve...
I need an appetizer for tomorrow evening using seven smallish light green zukes. Last of the Farmer's Market bounty from this week. I also have a pound of medium shrimp which can be incorporated or I will make independently as a go-with with a corresponding flavor profile. I have a fairly well-stocked pantry and would love any ideas--we are going out of town and I don't want to waste beautiful produce (bad karma as I am anxiously awaiting heirloom tomatoes!). Thanks for any help.
Teresa
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DuchessNukem
Jun 13, 2011 05:22 PM
For the summer, since I missed for tonight: Zucchini hummus -- lower cal, lighter version with eerily similar flavor to chickpea hummus.
Here's a basic:
http://makeeverydayraw.blogspot.com/2... -
paulj
Jun 13, 2011 04:09 PM
There's a Chow recipe for a zucchini 'carpacchio' - thinly sliced raw zucchini dressed with oil and vinegar, and dotted with pine nuts. I usually use the smallest gray squash that I can find, and just dress it to taste and for visual appeal. I like to test a slice before hand just make sure there isn't any bitterness.
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lexuschef
Jun 13, 2011 02:21 PM
Great ideas, everyone! Thank you so much. Think I will probably start with escondido's suggestion tonight and work on the others as this summer goes on. Does anyone know if the zucchini ribbons are cooked in any manner for the salad--they appear to possibly be in the photo--thanks, ghealthg, for the tip to post the photo and Sarah for the suggestion. This site and members ROCK! Appreciate all of your help greatly.
Teresa
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re: lexuschef
goodhealthgourmet
Jun 13, 2011 03:25 PM
Does anyone know if the zucchini ribbons are cooked in any manner for the salad
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i like to toss them in a hot pan for a minute or two to soften them up a bit & add a little color...you can also just do a quick blanch in water or stock.
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A little too late to the party, but I just had a four cheese stuffed zucchini appetizer in an Italian restaurant that everyone really enjoyed. I do not recall all the cheeses used in the filling, except for the Asiago, but the cheeses were between two long slices of zucchini, dusted in flour, dipped in egg and pan fried....finished with Parmigiano Reggiano shavings.
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Dice zucchini and brown. Add chopped garlic, rehydrated raisins--let them cook for a couple minutes, then add chopped parsley and caper plus s&p. Toast bread, spread with goat cheese and put zucchini mix on top. Eat with knife and fork. If no bread or goat cheese, can be served on plate with parmigiano or feta.
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Sarah
Jun 12, 2011 08:38 PM
This looks really good but not sure I can copy it to this site:
When I want to show off Sausalito to friends, I now have a place to go for waterside views, pizza and some first-rate salads. Bar Bocce is the latest concept from Buckeye Roadhouse’s Robert Price and the Real Restaurants folks. I was particularly taken by this salad of squash ribbons and shavings of cheese in a lemony dressing with toasted pumpkin seeds.
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re: Sarah
goodhealthgourmet
Jun 12, 2011 08:56 PM
that's a really confusing post. you're better off just providing the link so at least the OP can see the photo of the dish for visual reference:
http://insidescoopsf.sfgate.com/blog/...zucchini ribbons are great, and there are so many ways to pair them with nuts and cheese: pine nuts & goat cheese; walnuts & feta; almonds & pecorino...
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goodhealthgourmet
Jun 12, 2011 08:26 PM
i love this recipe:
http://www.foodandwine.com/recipes/sh...unfortunately fennel is no longer in season, so i'd sub some sweet onion and maybe add a pinch of crushed toasted fennel seed. i also like to add some chopped sun-dried tomatoes and capers to the filling.
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