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Chilled Italian Zucchini Appetizer
This is a fantastic recipe that I adapted from Marcella Hazen. She recommends serving this at room temperature, but I've had a similar broccoli appetizer at a great local Italian restaurant and they chill it, so I thought I would too. I think it would be great either way. If it's hot out, and a chilled appetizer would be nice, then chill it. This recipe seems so simple you'll be tempted not to try it...but don't make that mistake. It's wonderful! Ingredients
- 6 young, firm zucchini (we picked from our garden!)
- 3 large garlic cloves
- Extra virgin olive oil
- Juice of 1 lemon or high quality red wine vinegar
- 2 tbsp chopped parsley (optional)
- Kosher salt and freshly ground black pepper
Directions
- Put zucchini in a large pot of boiling water and cook until tender, but slightly resistant when prodded with a fork, about 15 minutes. Meanwhile, mash the garlic cloves with the flat side of a knife and remove the skin. Remove the zucchini from the water, slice off the ends, and then slice in half lengthwise. Rub each cut side while still hot with the garlic.
- Leave the garlic pieces on the zucchini, put on a platter, and place in the refrigerator for 10-30 minutes (optional). Remove the zucchini from the refrigerator, drizzle with olive oil and freshly squeezed lemon juice, and sprinkle with parsley, black pepper, and kosher salt.
- Place on the table to serve. YUM!
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Reviews
going to try it as soon as I can get some local zucchini
Thanks John. Great recipe. I served it chilled on a hot day and it was gone in a New York minute.
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