1. Grilled zucchini with balsamic glaze and feta cheese.
Zucchini olive oil salt & peppper balsamic glaze feta cheese Slice zucchini on a diagonal about 1/4 inch thick Toss with olive oil, salt & pepper Grill until just tender while still retaining their crispness Place on platter, drizzle with balsamic glaze and sprinkle over feta 2. Zucchini gratin Zucchini cream to drizzle (I used unsweetened coconut milk creamer) Panko (optional) Parmesan or pecorino cheese, grated finely salt & pepper butter (for coating ramekins or baking dish) Preheat oven to 425. Slice zucchini on the diagonal slightly less than 1/4 inch. Place artfully in buttered ramekins or baking dish. Drizzle cream over zucchini until it barely comes half way up the zucchini. Sprinkle with a bit of salt and pepper. Sprinkle over panko if using, then cheese. Dust with a bit more pepper. Bake about 20 minutes until the cheese and cream have started to bubble and the tops are golden. 3. Zucchini ribbon saute, Zucchini olive oil salt & pepper Optional Topping ideas: Goat cheese, black sesame seeds, cashews and toasted sesame oil Pistachios, feta, pomegranate molasses, and sumac Smoked salt, crushed pink peppercorns, pomegranate arils and pecans Using a vegetable peeler, make long ribbons out of your zucchini. Add a bit of olive oil to a skillet and saute the ribbons for about 60 seconds. Salt & pepper to taste. Arrange on a platter then get creative with toppings. This is also great as a room temperature salad as the ribbons should have a slight crispness left to them. 4. Zucchini fritters Makes about 6 fritters 1 large zucchini, grated 1 egg, beaten 1/4 c panko or regular breadcrumbs 1/2 shredded cheese such as goats milk cheddar or regular cheddar 1/4 t smoked chipotle chili powder or cayenne 1 t smoked paprika salt & pepper to taste Mix everything together. Place small mounds on a 350 degree griddle or skillet coated with a drizzle of olive oil. Cook about 3 minutes then flip to cook 3 minutes on the other side. They’ll be golden and ready to dig into. See the other flavor combinations mentioned in the zucchini story as there are so many options available to you here. I love these with a little lemony aioli (a bit of mayo with lemon juice and zest) or even ranch dressing or sriracha mayp drizzled over them.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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