See Also: Appetizers · Cooking Club · Dressings and Dips · Sauces and Marinades
Springtime 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. Or simply serve with crackers or sliced baguette and sliced apples.
2 small zucchini, each about 1 inch in diameter
1/3 cup flour or cracker crumbs (Panko)
1 teaspoon sea salt
1/4 teaspoon cayenne
3-4 tablespoons extra virgin olive oil
1 teaspoon good quality aged balsamic vinegar
1 teaspoon raw 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 feta cheese
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. Cool, or serve warm with crackers or chunks of French bread, sliced apples and more. Also wonderful served with Crab Cakes.
Recipe created 2000-06-05.
