I have two zucchini plants, one yellow and one green. It is incredible how many flowers and zucchini two plants can provide, certainly more than enough for a family of 4! The green zucchini plant is huge and very prolific, the yellow one less so (don't know why...), but still, I get enough. In the garden I also have herbs and lemons, and a friends who grows garlic gave me some; for this dish I only had to buy salt and olive oil!
Zucchini Antipasto
Cut the zucchini in long strips and fry on both sides with extra virgin olive oil. Finely chop some Italian parsley, mint, and Genovese basil with two cloves of garlic and a generous pinch of salt.
Place this 'pesto' on the zucchini (keep a little aside for decoration) and add the juice from half a lemon. Stir and let the zucchini marinate for two hours. Arrange on a platter and add the remaining 'pesto'. Serve.
Photos and Recipes by Alessandra Zecchini ©
What pretty zucchini! I love zucchini and this sounds amazing. I'll have to try this out this summer when I have zucchini growing.
ReplyDeleteWow, this sounds great! I love your beautiful plants!!! I miss my squash plant I had in Hawaii.
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