You've got zucchini, we've got recipes
Although zucchini is the most humble of vegetables -- and no fashionista like its more premium counterparts such as asparagus and artichokes -- it has plenty of gardening and dining fans.If your garden is overflowing with a wealth of zucchini and you can't share your bounty fast enough, challenge yourself to serve it in some ingenious, interesting ways. There are an amazing number of possibilities -- including a few shared by Los Angeles area restaurants.
Ever thought of zucchini carpaccio, zucchini noodles, zucchini hummus or zucchini salsa?
You can stuff zucchini with a variety of meat or poultry mixtures, stir-fry or roast it or shred it and top with fresh tomato or jarred pasta sauce, slip it into meatloaf or coleslaw or bake it in chocolate or cream cheese cake and bread. Even slice it up for zucchini parmigiana or lasagna.
At the five-month-old Fig & Olive Melrose Place restaurant in West Hollywood, an innovative zucchini carpaccio creation is a signature appetizer. Designed by executive chef Pascal Lorange, it features thin overlapping slices of zucchini drizzled or "cooked" with an olive oil and lemon juice dressing, then sprinkled with pine nuts, fleur de sel, freshly cracked black pepper and shaved Parmigiano-Reggiano cheese. With its light flavor, it can be easily re-created by home cooks.
To make it, "we use normal green house zucchini about 1 1/2 to 1 3/4 inches in diameter and about nine to 12 inches long with bright green skin," notes Mitchel Ramos, the restaurant's chef de cuisine.
"Use a mandoline to get even (very thin) cuts of zucchini," he suggests. You can use a knife, but you'll end up with uneven slices. Arrange the zucchini slices, slightly overlapping, on white serving plates, cover and refrigerate a maximum of three to four hours before adding the toppings and serving.
The restaurant also features baby zucchini, thinly sliced lengthwise, in a sauteed vegetable medley with thinly sliced fennel, chick peas, heirloom cherry tomatoes, manzanilla olives and oregano. Coated with mojo (mint, citrus) and oregano olive oil, it's served alongside a flatiron-seared salmon filet in an Andalusian-style fish selection.
Recipe For Zucchini Appetizer - News
This recipe can be made ready for the table in about 20 minutes. If you're thinking of grilling tonight, try chicken wings with grilled ginger plum sauce, a recipe that works as an appetizer or an entrée, paired with rice and a summer vegetable.
Even slice it up for zucchini parmigiana or lasagna. At the five-month-old Fig & Olive Melrose Place restaurant in West Hollywood, an innovative zucchini carpaccio creation is a signature appetizer. Designed by executive chef Pascal Lorange,
and it can be spooned onto toasted bread and served as an appetizer as well. The recipe is very flexible, so you can adjust the quantities and types of vegetables. Waxman like Sun Bar squash, which is a bright yellow zucchini with a green stem,
Divided randomly into teams of two – one young adult worked individually – the nine girls and two boys in grades six to 12 had 10 minutes to examine all the ingredients they could choose from to create an appetizer that would feed four people.
With the exception of one pasta that you could serve with grated cheese or not, this week I focused on light starter and side dishes that require no dairy. This mildly spicy dish from southern Italy can serve as an appetizer or side. Cut the zucchini
Zucchini Appetizer Recipes | Appetizers
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This recipe that gave me my sister more than 20 years ago. She did this whenever the parents met during the summer. It helps to use only whole Zucchini you have in your garden.
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Delicious! It was easy to make and tasted great! I their tempered in Mojo Picon (garlic sauce) and also tried mustard honey. It is a treat.
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onion appetizer
Let me be very specific, since my first question did not get the answer I was looking for. I am hosting a charity dinner. I already have the venue, the alcohol, the entertainment etc, I don't need to know anything about these or account for them. I am selling tickets to the dinner, so there will be no plate charge or per person type deal. The dinner is included in the price of the ticket. What I need to know is what I can expect to spend on the physical foodstuffs themselves; and also about how much food I will need. So far the menu is as follows: Dinner Salad (this is your usual affair, lettuce and/or spinach, shaved carrots, tomatos, red onion). Appetizers: Bruschetta, stuffed mushrooms, veggie Swedish meatballs. Sides: Green beans, mixed veggies (zucchini, carrots, peapods, squash) and roasted potatos. Main dishes- Eggplant parm, vegetarian enchiladas, pasta with marinara and veggies. Perhaps a fruit salad for dessert. I would especially appreciate answers from caterers.
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There is too much variation here.
I wish I had this recipe back in June. Have these zucchini fritters for breakfast, as an appetizer or even on pasta!
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For all you budding gardeners w/a lil too much zucchini on your hands, a #recipe: Recipe For Zucchini Appetizer - Bookshelf
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