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Tuesday, September 25, 2012

ROASTED ZUCCHINI WITH ALMONDS AND OLIVES and ZUCCHINI RIBBONS WITH FETA AND MINT

As I think I have mentioned, I have had a lot of zucchini to cook my way through! Thankfully there are a lot of interesting, delicious ways to serve the end of the summer bounty.
Both of these recipes are very quick, use few ingredients, but are delightfully tasty. The olives with the roasted zucchini, and the dressing on the zucchini ribbons, add a wonderful tang to the otherwise mild vegetable.

ROASTED ZUCCHINI WITH ALMONDS AND OLIVES


1 zucchini
1/2 teaspoon coarse salt
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons pimento-stuffed green olives, chopped coarsely
1/4 cup whole almonds, chopped coarsely

Heat oven to 400F.
Using a vegetable peeler, slice zucchini lengthwise into long, thin strips and put into medium bowl. Add salt and toss to combine. Let sit for 5 minutes. Add oil, garlic, olives and almonds and toss lightly to coat. Arrange in a single layer on a baking sheet and bake 20 minutes. Serve immediately.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, August 2012
www.arkansas.com/dining/recipes/

ZUCCHINI RIBBONS WITH FETA AND MINT


2 zucchini
2 shallots, minced
2 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
salad greens
3/4 cup feta cheese, thinly sliced

Using a Y-shaped vegetable peeler, cut zucchini lengthwise into very thin strips just until seeds are visible.
Mix together the shallots, mint, lemon juice, olive oil, salt and pepper. Arrange zucchini ribbons over salad greens, top with shallot mixture and feta cheese.
Enjoy!

Recipe adapted from Southern Living, June 2009
www.southernliving.com › Food › Recipes

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