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Category Archives: Zucchini
Find yourself with more zucchini in the summer than you know what to do with? Here’s a fresh summer salad and another way to enjoy your bountiful summer harvest. This slaw works equally well as a light lunch or as a tangy side for your favorite BBQ. A wide vegetable peeler or mandoline makes the slicing task a little easier.
Zucchini Pineapple Slaw
Author: Recipe adapted from Donna Hay Magazine
Recipe type: Salad
- 2 Carrots, peeled
- 2 Apples (Granny Smith or other crisp, tart variety)
- 2 Zucchini
- ½ Pineapple, cored and peeled
- 1 small head cabbage, cored
- Fresh basil leaves
- ⅓ cup mayonnaise
- 1 tsp mustard (dijon or spicy brown)
- 2 tbs white vinegar (white balsamic or champagne)
- 1 tsp honey
- Slice the carrots and zucchinis lengthwise into very thin strips.
- Slice the apples into thin rounds.
- Slice the pineapple into thin rounds or half-moons.
- Slice the cabbage into thin wedges and separate the leaves.
- Mix and arrange the slaw ingredients on a serving platter.
- Top with fresh basil leaves and drizzle with dressing.
- Serve with additional dressing on the side.
- In a small bowl, whisk the vinegar and honey together until mixed.
- Add the mayonnaise and whisk until blended.
- Whisk in the mustard and season to taste with salt and pepper.
Use a wide vegetable peeler to slice the carrots and zucchini into lengthwise strips or use a mandoline. You can leave the core in the apple as I did or core it before slicing with a knife or mandoline. This slaw recipe makes a very beautiful presentation but it must be cut into bite size pieces to eat it. For a more user friendly and portable version to serve and eat, try cutting the carrots, zucchini and apples into matchsticks or shredding them. Cut the pineapple into very small wedges or small dice. Shred the cabbage or buy it already shredded in a package. Make the dressing and then toss everything together and garnish with the basil.
I found this recipe in Fine Cooking magazine and it is delicious. A simple tart with a crumbly crust. And a great way to use up summer’s bountiful zucchini. We enjoyed this one for breakfast with sliced tomatoes.
Zucchini and Goat Cheese Tart
Recipe type: Savory
A delicious way to use summer's bountiful zucchini crop.
- 1¼ cup all purpose flour
- 5 oz. cold unsalted butter
- ¾ tsp Kosher salt (if using salted butter, decrease salt to ¼ tsp)
- ½ tsp white vinegar
- 3-4 tbs cold water
- 2 medium sized zucchini
- 2 tsp Kosher salt
- olive oil
- Freshly ground black pepper to taste
- 8 oz softened plain goat cheese
- 1 tsp finely chopped lemon zest
- 1 tsp finely chopped fresh thyme leaves
Prepare the Dough
- If you have a food processor, combine the flour, butter and salt and pulse until the mixture is the size of small peas. If you do not have a processor, first cut the butter into pieces and use a pastry blender to combine. Add the vinegar and 3 tbs cold water. Pulse or mix until the dough just comes together. Add the additional water if needed. Shape the dough into a 1 inch thick disk. Cover with parchment paper. Chill for at least 30 minutes. Roll the dough to a disk that is about ¼ inch thick. Place the disk on a baking sheet, cover with parchment paper, then wrap in plastic wrap. Chill another 30 minutes or until ready to use.
While the dough is chilling, prepare the zucchini slices and goat cheese.
- Slice the zucchini into ⅛ inch thick rounds. A mandoline works very well for this task. If you don't have one, the next best alternative (and what I used) is the slicing side of a box grater. The slices using this method will be a bit thicker and not completely circular, but the overlapping makes up for it a bit in the finished presentation.
- Mix the zucchini slices and 2 tsp kosher salt in a colander and allow to drain for 30 minutes. Instead of a colander, I used my cooling racks with paper towels spread underneath for this process.
- After the 30 minute draining time, gently squeeze out the excess water. Place the slices in a bowl and toss the slices with 1 tbs olive oil and black pepper.
- Mix the soft goat cheese with the lemon and thyme. Salt and pepper to taste.
Assemble the tart
- Preheat oven to 400℉.
- Remove the rolled crust dough from the refrigerator. Spread the goat cheese mixture over the dough, leaving a small border.
- Starting at the outer edge, layer the zucchini slices in overlapping concentric circles. Drizzle with olive oil.
- Bake the tart 40-50 minutes. You can also run it under the broiler for a few minutes at the end of cooking to get some nice browning on top.
When I made this tart, I prepared the dough through the first 30 minute stage, left it in the refrigerator overnight, and then finished the tart the next morning. I think that if the zucchini is drained very well that the assembled tart could be prepared the day before and baked the next day. Going to try this since the prep time plus the baking time is kind of lengthy. Well worth the effort though. When I make this again, I'll start at the very edge of the dough so it doesn't look so much like a pizza. Or I may try it in my tart pan.