See Also: Appetizers · Cooking Club · Dressings and Dips · Sauces and Marinades
Salsa ala Zucchini
From Dorothy McNett's recipes at www.dorothymcnett.com. Not a traditional salsa as the zucchini is cooked and left in fairly large pieces. Pile onto fresh crisp romaine leaves along with a few baby sweet tomatoes and eat as an appetizer with chenin or sauvignon blanc as well as Chianti. Or simply serve with crackers or sliced baguette.
2 zucchini, each about 1 inch in diameter
1/3 cup flour or cracker crumbs (Panko)
1 teaspoon fine sea salt
1/4 teaspoon cayenne
3-4 tablespoons extra virgin olive oil
1 teaspoon good quality aged balsamic vinegar
1 teaspoon crystalline brown sugar
2 -3 cloves garlic, chopped
2-3 green onions, diced
3-4 sprigs fresh parsley, snipped
3-4 sprigs fresh cilantro, snipped
2-3 tablespoons crumbled blue cheese, as desired
several sweet baby tomatoes, cut into smaller pieces if needed
Slice zucchini about 1/2 inch thick and drizzle with a bit of the olive oil. Combine flour or crumbs, salt, and cayenne. Coat each slice of zucchini . Heat oil in skillet and brown zucchini for several minutes on each side. Transfer to bowl, add remaining ingredients and allow to stand at least 30 minutes. Serve with crackers or chunks of French bread.
Recipe created 2000-06-05.
