Tuesday, July 29, 2008

I Dream of Zucchini

So far I've picked 6 zucchini from my garden. Six mutant zucchinis. One day they're just little babies, a few inches long. Two days later they're the size of a small child. Okay, maybe not that big, but these puppies are BIG. The first two were sliced lengthwise and frozen - I'll use them in place of noodles for lasagna. Yes, Greg eats it. Yes, he likes it.
The last four of the monsters plucked from the mother ship were shredded and bagged for the freezer. TWENTY-SIX cups of shredded zucchini. We'll be enjoying that in breads and muffins for quite awhile.

I did save a few slices of the last zucchini so I could make this recipe from Tyler Florence. Obviously we like zucchini in baked goods and in place of pasta, but I'd never had it raw, so I only made a tiny version of Tyler's dish and had it for supper last night before I left for work. Okay, now I can't wait to make it again, and to serve it to Greg.

Even with my love for Tyler Florence and his delicious recipes, I did make a couple of minor changes in my version, and I know what I'll do different next time. Those notes are in parentheses in the recipe.


Carpaccio of Raw Zucchini

2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

1/2 lemon, juiced

1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned (I used thin slices of red onion because that is what I had.)

1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms (I used dill and chives - cut from my garden. Yea!)

1 cup ricotta cheese

Fresh mint leaves, for garnish, optional

Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. (I mixed the herbs with the ricotta cheese. Next time I'll just scatter the herbs over, and forget the ricotta altogether. It wasn't necessary.)

Garnish garnish with the ricotta cheese and mint leaves, if using; serve.

1 comment:

Barbara Allen Moore said...

Sounds great! I don't eat dairy anymore but I have found out a recipe to make ricotta cheese with tofu. Yes I said tofu. And....it does taste just like ricotta cheese. Who Knew! I got the recipe and many others out of a book called "The Real Food Daily cookbook" by Ann Gentry. Its a macro-vegan cookbook and we are loving it especially the mexically shop with Lime cilantro vinegrette. The vinegrette could be used as a salad dressing too. Your cooking adventures are soooo interesting!