It is summer and the time to cook out of the garden. No better time of the year.
For those of you that don't think you like Zucchini you really need to try it, you can fix it so many ways. Here is another new one I just tried this week...
Recipes from Epicurious
Green Beans and Zucchini With Sauce Verte
Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers.
Everything fresh out of the garden, What Could Be Better!!!
I love growing Herbs....
Ingredients
Sauce verte:
1/3 cup (packed) fresh basil leaves
1 green onion, coarsely chopped
2 tablespoons (packed) fresh Italian parsley
2 tablespoons drained capers
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil
1/3 cup (packed) fresh basil leaves
1 green onion, coarsely chopped
2 tablespoons (packed) fresh Italian parsley
2 tablespoons drained capers
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil
Vegetables:
1 tablespoon olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
3 tablespoons water
2 tablespoons fresh Italian parsley leaves
1 tablespoon olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
3 tablespoons water
2 tablespoons fresh Italian parsley leaves
Preparation
For sauce verte: Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
For vegetables: Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.
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I made these Monday night and Tom and I ate them all. When Zucchini is growing like crazy this time of year we eat it almost every night and this has to be my favorite this summer. I will be making this one often I am sure. Especially since they are baked not fried!!! This recipe came from the Web site Epicurious, just type in what ever ingredient you want and all kind of recipes will come up!!! LOVE IT...
(A coulis (pronounced /kuːˈliː/, "koo-LEE") (French, from Old French couleis, from Vulgar Latin cōlāticus, from Latin cōlātus, past participle of cōlāre, to strain) is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples.)
If you try these let me know how you liked them !!
Baked Zucchini Fries With Tomato Coulis Dipping Sauce
(A coulis (pronounced /kuːˈliː/, "koo-LEE") (French, from Old French couleis, from Vulgar Latin cōlāticus, from Latin cōlātus, past participle of cōlāre, to strain) is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples.)
Dipping Sauce
1 pound ripe tomatoes, peeled, cored, and diced
2 tablespoons white-wine vinegar
1 tablespoon honey
1 tablespoon minced shallot or onion
2 teaspoons fresh basil, chopped
2 tablespoons white-wine vinegar
1 tablespoon honey
1 tablespoon minced shallot or onion
2 teaspoons fresh basil, chopped
(I added fresh oregano,fresh basil and fresh garlic also)
Kosher salt and freshly ground black pepper to taste Fries
Kosher salt and freshly ground black pepper to taste Fries
Fries
1 cup unseasoned bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
3 medium zucchini, cut lengthwise into 2-inch-long and 1/4-inch-thick pieces (peel first, if desired, and avoid round pattypan squash — the shape does not lend itself to fries)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
3 medium zucchini, cut lengthwise into 2-inch-long and 1/4-inch-thick pieces (peel first, if desired, and avoid round pattypan squash — the shape does not lend itself to fries)
Prepration
1. Combine all the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool. (We liked it Hot instead of cool)
2. Preheat oven to 350°F.
3. In a medium bowl, combine the bread crumbs, salt, and pepper( I added some hot pepper seeds to spice them up a little). Place the flour in another medium bowl and the beaten eggs in a smaller bowl.
4. Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs( I only used the egg whites). Roll them in the bread-crumb mixture until well covered.
5. Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.
Tip: Yellow summer squash (like the long crookneck and round pattypan varieties), golden zucchini, and common green zucchini (pictured here) are interchangeable, so choose whatever looks freshest. The ones that are shiny-skinned and taut, not rubbery, are your best bet.
2. Preheat oven to 350°F.
3. In a medium bowl, combine the bread crumbs, salt, and pepper( I added some hot pepper seeds to spice them up a little). Place the flour in another medium bowl and the beaten eggs in a smaller bowl.
4. Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs( I only used the egg whites). Roll them in the bread-crumb mixture until well covered.
5. Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.
Tip: Yellow summer squash (like the long crookneck and round pattypan varieties), golden zucchini, and common green zucchini (pictured here) are interchangeable, so choose whatever looks freshest. The ones that are shiny-skinned and taut, not rubbery, are your best bet.
If you try these let me know how you liked them !!
Have a Good One,
Lynn
1 comment:
I'm going to start calling you Julia.. :) I love zuchinni...these recipes look wonderful...especially the last one. Balisha
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