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Share your recipes September 2013

Rainbow Kitchen

Marinated Zucchini with Mozzarella

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Serves 2 or more

 

4 medium zucchini or other summer squash

5 tablespoons good olive oil

1 large garlic clove, slivered

Zest of 1 lemon plus a little juice

Handful of mint or basil, coarsely torn

About 4 oz fresh mozzarella or other mild, soft cheese, sliced or torn.

 

Cut zucchini or squash lengthwise into thin pieces. (An inexpensive mandoline helps slice  quickly and evenly.) Put in a bowl and lightly coat with oil (a pastry brush works great here).

Heat a large nonstick frying pan (or a wok or iron skillet) over high heat. Working in batches, sear the slices for about 2 minutes on each side until tender and golden. Transfer to a shallow dish.

Remove pan from heat to cool a bit. Add the remaining 3 tablespoons of oil, the garlic and lemon zest. Heat very gently for a few minutes – the residual heat may be enough – to take the raw edge off the garlic and infuse the oil with the flavors.

Pour the infused oil over the zucchini, add salt and pepper to taste, a squeeze of lemon juice and the mint or basil. Toss, cover and leave for 1 hour at room temperature. Strew with the cheese before serving. An interesting new salad possibility or a tempting side.

 


Allison's Article:

Some Sweets, Some Spice and Some Slightly Sour: End-of-Summer Veggies to Savor Anew




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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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