Rec. Zucchini-stuffed Zucchini Blossoms. This was a huge hit as an hors d'oeuvres, and nice at room

J

joe

Well-known member
temperature. It would be even better as a side dish, as suggested. I though I would be able to transfer them to a platter but they need to stay in the gratin dish

Stuffed Zucchini Flowers

Tian Niçois

from Lulu's Provençal Table by Richard Olney

Lulu serves this as a garnish to roast lamb or beef. It can hold its own admirably as a first course.

4 Tbs. olive oil

1 onion, finely chopped

1 small zucchini, finely diced

1 pinch of coarse sea salt

Pepper

1 garlic clove, peeled

2 salt anchovies, rinsed and filleted, or 4 fillets

1 large handful of fresh bread crumbs

Small handful of finely chopped flat-leaf parsley

1 egg

24 freshly picked zucchini flowers, stems cut off at flower base

1/4 cup white wine

Coarsely grated dried bread crumbs.

Warm 2 tablespoons olive oil in a heavy saute pan, add the onion, and cook, covered, stirring occasionally, until soft but uncolored. Add the diced zucchini and continue to cook over low heat, stirring regularly, for about 20 minutes, or until it is meltingly tender and most of its liquid has evaporated. Empty the pan into a mixing bowl.

In a marble mortar, pound the salt, pepper, and garlic to a paste (I used a garlic press and mashed everything with the back of a spoon). Add the anchovy fillets and pound to a paste. Add the fresh bread crumbs and chopped parsley and mix until the bread has absorbed the paste. Empty into the mixing bowl, add the egg, and mix thoroughly.

Preheat the oven to 400ºF.

Oil a gratin dish os a size to hold the stuffed flowers in a single layer with no wasted space. With a teaspoon, forcing with a fingertip, stuff each zucchini flower about three-quarters full, fold the pointed petal tips over the stuffing, and arrange the stuffed flowers, side be side, in the gratin dish. Pour the wine into the bottom, sprinkle the surface of the flowers with the dried bread crumbs, dribble over the remaining olive oil, and bake for 20 minutes, or until the surface is golden. Serve hot, tepid, or at room temperature

 
Can we make this a zucchini thread? My old reliable, Zucchini Nicois, is in the oven right now.

Zucchini Nicois
From Classic Home Cooking by Marion Berry and Marlene Speiler.


Toss together in a 9" x 13" baking dish:

1-1/2 to 2 lbs. zucchini, sliced 3/8" thick
13 oz. canned tomatoes, drained and chopped
1 large red onion, thinly sliced
3 garlic cloves, crushed
1/4 cup olive oil
1 cup black olives (I like them unpitted but you have to warn the guests)
2 tsp. herbs de Provence
1 Tbs. capers
Salt and pepper to taste.

Bake at 375*F for about 45 minutes, or until zucchini and onion are tender, tossing occasionally and adjusting the temperature up or down if the mixture is too dry or too watery. You want the finished dish to be just glazed in its own juices.

Sprinkle with:

1 Tbs. shredded fresh basil

Serve warm, tepid or cold.

(I posted this at Gail's and others responded that they sprinkled it with goat cheese or feta cheese. )

 
Zucchini Pudding Souffle Gratineed with Tomato Cream. Richard Olney again,,,

This is a show-stopper of a first course. I've only made it twice for special occasions and it was worth the work. I double the recipe to fill a 2-quart ring mold and have a little left over for ramekins.

ZUCCHINI PUDDING SOUFFLE
from Simple French Food fy Richard Olney

Much sturdier than a traditional souffle, it's baked once in a ring mold, cooled, unmolded, masked with sauce and cheese and baked again. It rises again and makes a dramatic presentation.


1 lb. zucchini
Salt
2 Tbs. butter

For the bechamel:
2 Tbs. butter
3 Tbs. flour
3/4 cup milk

3 eggs, separated
Pepper
Butter for the mold

2/3 cup tomato puree (canned or fresh tomatoes, seasoned with a pinch each of salt, pepper, sugar and herbs (I used thyme), stewed until thick, put through a sieve, then measured.
1 cup heavy cream
A large handful of finely grated gruyere cheese


Grate the zucchini and toss it in a mixing bowl with salt. Let it sit for half an hour, then squeeze it in its bowl until it's swimming in liquid. Drain in a seive, then squeeze dry in a towel. Heat 2 Tbs. butter in a skillet and saute the zucchini over medium heat, tossing and spreading it out, for 7-8 minutes, until it is dry and starting to color.

Preheat the oven to 350*F. Generously butter a 1-quart savarin (ring) mold (or individual ramekins.)

Make the bechamel in the usual way, removing from heat as soon as it thickens. Season with salt and pepper. Transfer to a mixing bowl and whisk in the egg yolks one at a time. Stir in the zucchini.

Beat the egg whites until they stand in peaks. Stir a quarter of them into the zucchini mixture to lighten it, then put the rest of the egg whites on top of the mixture and fold them in with a rubber spatula. Pour into the buttered mold, filling no more than 3/4 full.

Bake in a bain-marie: Place the mold in a larger pan, put in the oven, and pour simmering water into the larger pan to come 2/3 up the sides of the mold. Bake about 25 minutes, or until the top is firm and springy to the touch. Remove from the oven and remove the mold from the water. Let cool at least 10 minutes and then unmold onto an ovenproof platter or shallow baking dish. (It will sink back down but will puff again when you re-bake it.)

Preheat the oven to 450*F.

Whisk together the tomatoes and cream and spoon just enough over the souffle to mask it. Sprinkle with the cheese. Bake for 20 minutes, or until puffed and well-browned. Serve immediately--it will hold its puff for several minutes--with remaining sauce.

 
Molly Katzen's Zucchini-Feta Pancakes

Zucchini-Feta Pancakes
from Moosewood Cookbook by Mollie Katzen

4 cups packed grated zucchini
4 eggs, separated
1 heaping cup finely-crumbled feta cheese (I've used goat cheese also)
1/2 cup minced scallions
3/4 tsp. dried mint (or 1 Tbs. fresh, or substitute dry or fresh dill)
Salt and black pepper
1/3 cup flour

Butter for frying
Sour cream or yogurt for topping


Place the grated zucchini in a colander or bowl, salt it lightly and let stand 15 minutes. Drain well, wrap in a towel and squeeze out all excess water

Combine squeezed zucchini, feta cheese, egg yolks, scallions, flour and spices. Mix well. (You can do this a little ahead of time.)

Beat the egg whites until they form soft peaks. Fold into the first mixture.

Fry in butter, on both sides, until golden and crisp. Serve topped with sour cream or yogurt.

(Note: I like to make these small, using dill instead of mint, and top with smoked salmon, creme fraiche and more dill as an hors d'oeuvres. I call it "Zucchini Blini.")

 
Rec: Corn, Sweet Onion & Zucchini Saut

* Exported for MasterCook 4 by Living Cookbook *

Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

Recipe By : Fine Cooking Aug/Sep 2007
Serving Size : 0 Preparation Time: 0:00
Categories : Side Dish Vegetable


Amount Measure Ingredient -- Preparation Method

2 Tbs (1/4 stick)unsalted butter
1 Tbs extra-virgin olive oil
1 1/2 cups small-diced sweet onion, such as a Vidalia
-- (about 7 oz. or half a large onion)
1 tsp kosher salt; more to taste
1 1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small
-- zucchini)
2 cups (slightly heaping)fresh corn kernels (from 4 medium ears)
2 tsp minced garlic
1/2 tsp (scant) ground cumin
1/2 tsp (scant) ground coriander
2 Tbs chopped fresh mint
1/4 lemon
freshly ground black pepper

1. Melt 1 tablespoon of the butter with the olive oil in a 10-inch
straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions
and 1/2 teaspoon of the salt, cover and cook, stirring occasionally, until
the onions are soft and translucent, about 5 minutes. Uncover, raise the
heat to medium, and cook, stirring frequently, until the onions are light
golden and shrunken, another 3 to 4 minutes.

2. Add the remaining 1 tablespoon butter and the zucchini. Cook, stirring
occasionally, until the zucchini is slightly shrunken and almost tender,
about 3 minutes. Add the corn, garlic, and the remaining 1/2 teaspoon salt.
Cook, stirring frequently and scraping the bottom of the pan with a wooden
spoon, until the corn is tender but still slightly toothy to the bite, 3 to
4 minutes. (It will begin to intensify in color, glisten, and be somewhat
shrunken in size, and the bottom of the pan may be slightly brown.) Add the
cumin and coriander and cook, stirring, until very fragrant, about 30
seconds.

3. Remove the pan from the heat, add all but about 1/2 tablespoon of the
mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir,
let sit 2 minutes, and stir again, scraping up the brown bits from the
bottom of the pan (moisture released from the vegetables as they sit will
loosen the bits). Season to taste with more salt, pepper, or lemon. Serve
warm, sprinkled with the remaining mint.

Recipe Source: Fine Cooking Aug/Sep 2007


- - - - - - - - - - - - - - - - - -

 
Rec: Layered Eggplant, Zucchini & Tomato Casserole

* Exported for MasterCook 4 by Living Cookbook *

Layered Eggplant, Zucchini & Tomato Casserole

Recipe By :
Serving Size : 6 Preparation Time: 0:30
Categories : Side Dish Vegetable


Amount Measure Ingredient -- Preparation Method

3 Tbs extra-virgin olive oil, plus more for greasing
-- and brushing
3 medium zucchini (1 1/2 pounds), sliced lengthwise
-- 1/4-inch-thick
2 long, narrow eggplants (1 1/2 pounds), peeled and sliced
-- lengthwise 1/3-inch-thick
salt and freshly ground pepper
1 large shallot, minced
1 lb plum tomatoes, cut into 1/2-inch dice
3 oz feta cheese, crumbled (3/4 cup)
1/4 cup chopped basil
1/3 cup panko or coarse dry breadcrumbs

1. Preheat the oven to 425°.

2. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet
and the eggplant on the other. Brush the slices all over with oil and season
with salt and pepper. Arrange the slices on each sheet in a slightly
overlapping layer. Bake for 15 minutes, until tender.

3. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the
shallot and cook over moderate heat until softened, 3 minutes. Add the
tomatoes and cook over high heat until slightly softened and bubbling, 1
minute. Season with salt and pepper.

4. Oil a large, shallow baking dish (about 10- x 15-inch). Lay half of the
eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter
with half of the feta and basil. Layer half of the zucchini on top, followed
by another one-fourth of the tomato and the remaining basil, eggplant and
zucchini. Top with the remaining tomato and feta. Mix the panko with the
remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the
upper third of the oven for 20 minutes, until bubbling and crisp. Let stand
for 5 minutes, then serve hot or warm.

 
Rec: Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

* Exported for MasterCook 4 by Living Cookbook *

Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

Recipe By :
Serving Size : -1 Preparation Time:
Categories : Side Dish Vegetable


Amount Measure Ingredient -- Preparation Method

Onions2 Tbs olive oil
2 medium onions (14 oz. total), thinly sliced
2 cloves garlic, mincedGratin1 1/4 lb ripe red tomatoes, cored and cut
-- into 1/4-inch slices
3/4 lb zucchini or other green summer squash
-- (about 2 small), cut into 1/4-inch
-- slices on the bias
3/4 lb yellow summer squash or golden zucchini(about
-- 2 small), cut into 1/4-inch slices on the bias
3 Tbs olive oil
1/4 cup fresh thyme leaves
1 tsp coarse salt
1 1/4 cups freshly grated parmigiano reggiano
freshly ground black pepper to taste
Onions
1. In a medium skillet, heat the olive oil over medium heat. Add the onions
and sauté, stirring frequently, until limp and golden brown, about 20
minutes. Reduce the heat to medium-low if they're browning too quickly. Add
the garlic and sauté until soft and fragrant, 1 to 2 minutes. Spread the
onions and garlic evenly in the bottom of an oiled 2-quart shallow gratin
dish (preferably oval). Let cool.
Gratin
1. Heat the oven to 375°F.

2. Put the tomato slices on a shallow plate to drain for a few minutes and
then discard the collected juices. In a medium bowl, toss the zucchini and
squash slices with 1 1/2 tablespoons of the olive oil, 2 tablespoons of the
thyme, and 1/2 teaspoon of the salt. Reserve half of the cheese for the top
of the gratin. Sprinkle 1 tablespoon of the thyme over the onions in the
gratin. Starting at one end of the baking dish, lay a row of slightly
overlapping tomato slices across the width of the dish and sprinkle with a
little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes
by two-thirds, and sprinkle with cheese. Repeat with a row of squash, and
then repeat rows, sprinkling each with cheese, until the gratin is full.

3. Season lightly with pepper and the remaining 1/2 teaspoon salt. Drizzle
the remaining 1 1/2 tablespoons olive oil over all. Combine the reserved
cheese with the remaining 1 tablespoon thyme and sprinkle this over the
whole gratin. Cook until well-browned all over and the juices have bubbled
for a while and reduced considerably, 65 to 70 minutes. Let cool for at
least 15 minutes before serving.

 
Rec: Shrimp with zucchini and pasta. This is a favorite, have made it many times.

* Exported for MasterCook 4 by Living Cookbook *

Shrimp with zucchini and Pasta

Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : *Favorite Main Dish
Pasta Shellfish
Shellfish


Amount Measure Ingredient -- Preparation Method

1 lb medium-size shrimp in the shell, about 34
3 zucchini, about 1 pound
1 1/2 lbs red, ripe tomatoes with juice
4 Tbs olive oil
1 Tbs finely minced garlic
1 tsp finely chopped, seeded and deveined
-- hot green chili or 1/2 teaspoon
-- dried hot red pepper flakes (to taste, I like it spicy)
20 small pitted black olives, preferable imported,
-- such as Kalamata or oil cured olives
-- salt freshly ground pepper
2 Tbs finely chopped fresh basil or 2 teaspoons
-- dried basil
1/2 lb fusilli ("spirals" or "twists") or your
-- favorite pasta
1. Peel and devein the shrimp and cut them in half crosswise. Set aside.

2. Trim off and discard the ends of each zucchini. Cut each zucchini
crosswise into 2-inch lengths. Cut each piece lengthwise into 6 equal-size
wedges. There should be about 3 1/2 cups.

3. Cut the cores from the tomatoes. Cut the tomatoes into 1/2-inch cubes.
There should be about 4 cups.

4. Heat 3 tablespoons of the olive oil in a large skillet over medium-high
heat and add the zucchini. Cook 3 minutes, stirring. Remove and reserve the
zucchini.

5. To the oil in the skillet add the garlic and cook 30 seconds, stirring
constantly. Add the tomatoes and cook, stirring often, for 2 minutes. Reduce
heat to medium. Add the hot chili and black olives. Cook, stirring often,
about 5 minutes. Add the shrimp, zucchini, salt and pepper to taste and cook
1 minute or until shrimp is opaque.

6. Meanwhile, bring about 3 quarts of water to a boil in a large saucepan
and add 1 tablespoon of salt. Add the fusilli and cook to the desired degree
of doneness, about 10 minutes. Scoop out and reserve 1/4 cup of the hot
cooking liquid. Drain the fusilli.

7. Add the remaining 1 tablespoon of olive oil, the basil and reserved 1/4
cup cooking liquid to the sauce. Pour the sauce over the fusilli, toss and
serve.

 
They all sound good, Curious, but this one sounds like a real keeper.

I've got zucchini coming our my ears for the next month or two!

 
Rec: Vegetable Frittata (Sarah Leah Chase)

Vegetable Frittata

"This spectacular vegetable frittata is more dramatic than most because it is baked in a springform pan for added height and richness. It is equally delicious hot, room temp or cold"

3 Tbspn olive Oil
1 Spanish Onion, thinly sliced
3 Cloves Garlic, minced
3 medium summer squash, sliced 1/4 inch thick (rounds)
3 medium zucchini, sliced 1/4 inch thick (Rounds)
1 red pepper. cut into 1/4 inch wide strips
1 yellow pepper, cut into 1/4 inch wide strips
1 green pepper, cut into 1/4 inch wide strips
8 oz sliced mushrooms
6 eggs
1/4 cup heavy cream
2 tspn salt
2 tspn pepper
2 cups stale french bread cubes (1/2 inch pieces)
8 oz cream cheese, crumbled into small pieces
2 cups grated swiss


- Preheat oven to 350. Grease bottom and sides of 10 inch springform.

- Heat oil in large pot. Add all vegies until crisp tender (15-25 min)

- In large bowl, mix eggs, cream, S&P. Add cream cheese, bread and swiss.

- Add sauteed vegies to egg mixture. mix well. Pour into pan and pack tightly.

- Place pan on baking sheet to catch any drippings. Bake until firm to the touch, approx 1 hour. Cover with foil if getting too brown.

----
Barb's notes:
Recipe is extremelly forgiving. I have used a variety of different cheeses, depending on what I happen to have in the fridge. Same with the vegies. I have also added fresh basil in the past. Important to note how the vegies are really kept in large strips/pieces vs. Chopped finely...
What I enjoy most is that you can make it in stages, the vegies the night before, followed by the egg mixture/cooking the following morning. (I reheat the vegies in the micro, prior to adding to the eggs.....Not too hot, though, you don't want to scramble the eggs) The shrooms tend to give off alot of liquid. If not absorbed, I drain the vegies in a colander. I also dry out the bread in the oven the night before to add more texture/depth. I also use a 9 inch springform, vs. 10 inch...'cause that is what I own!

 
Rec: Shaved Zucchini and Mushroom Salad

Shaved Zucchini and Mushroom Salad

Makes 2 Large Salads

1 medium zucchini, cut in half lengthwise, then sliced crosswise as thinly as possible
5 large button mushrooms, halved, then sliced thinly
1/2 red onion, thinly sliced
12 to 18 capers
1 lemon, halved
6 tablespoons extra virgin olive oil, plus additional for drizzling over salad
1 large bunch arugula, rinsed and spun dry
6 very thin (shaved) slices good-quality Parmigiano-Reggiano cheese

Combine the zucchini, mushrooms, onion and capers in a small bowl.
Add the juice of half a lemon.
Add 4 tablespoons olive oil.
Season with salt and pepper, and toss to coat evenly.
In a separate bowl, drizzle juice from the remaining lemon half and 2 tablespoons olive oil over the arugula. Toss to combine.
Season with salt and pepper to taste.
Divide the arugula between two dinner plates.
Place the raw vegetable salad on top of the arugula.
Garnish the salad with the shaved Parmigiano-Reggiano.
Drizzle more olive oil over the salad, if you wish, and serve.

Source: http://www.cuesa.org/cuesa/e-letter/archives/webmail-052605.htm
from It's About Time by Chef Michael Schlow.

Pat's notes: simple yet delicious. Can omit the mushrooms, if desired, and use a bit more zucchini.

 
Rec: Zucchini Fritters with Dill

Zucchini Fritters with Dill

1 1/3 lb. zucchini
sea salt
1 small onion, grated
1 small clove garlic, finely chopped
4 oz. feta, crumbled
1/4 c finely chopped dill
2 tbsp. finely chopped flat-leaf parsley
2 eggs, well beaten
1/3 c all purpose flour
2 tbsp. rice flour
Freshly ground black pepper
Olive Oil

Grate the zucchini coarsely and put into a colander. Sprinkle lightly with salt and toss, then leave for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can and pat dry.

Mix the zucchini with the onion, garlic, feta, herbs, and eggs in a large bowl. Sift the flours over the mixture, then season with pepper and stir to combine..

Heat a little oil in a nonstick frying pan over medium heat until sizzling. Drop small tablespoons of batter intro the hot oil and flatten gently.. Cook for 2 minutes on each side, or until golden brown. Drain on paper towels and serve piping hot.

Source: Turquoise cookbook

 
Rec: Stuffed Zucchini with Mortadella and Parmesan

Stuffed Zucchini with Mortadella and Parmesan

3 tablespoons olive oil, divided, plus additional for baking dish
1 1/2 cups chopped white onion
2 garlic cloves, chopped
4 ounces mortadella, minced (3/4 cup)
1 cup fresh breadcrumbs (from crustless Italian or French bread ground in processor)
1 cup finely grated Parmesan cheese, divided
1/2 cup chopped fresh Italian parsley
1 large egg, beaten to blend
8 medium round zucchini, tops cut off, or 4 large zucchini (7 to 8 ounces each), trimmed, cut lengthwise in half

•Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and garlic. Sauté until onion is soft and golden, about 9 minutes. Transfer onion mixture to medium bowl. Stir mortadella, breadcrumbs, 1/2 cup cheese, and parsley into onion mixture. Season stuffing to taste with salt and pepper. Stir in egg.
•Brush 13x9x2-inch glass baking dish with oil. Using melon baller or teaspoon, scoop pulp from zucchini, leaving 1/4-inch-thick shell. Fill shells with stuffing; arrange in dish. Drizzle with 2 tablespoons oil. Sprinkle with 1/2 cup cheese. DO AHEAD Can be made 1 day ahead. Cover and chill.
•Preheat oven to 350°F. Bake zucchini uncovered 40 minutes. Increase heat to 400°F; bake until tender and beginning to brown, about 15 minutes longer.

Source: 6/09 Bon Appetit

Pat's notes: Delish and easy, from Cookbook Club night featuring Bon Appetit/Gourmet recipes.

http://www.bonappetit.com/recipes/2009/06/stuffed_zucchini_with_mortadella_and_parmesan

 
Rec: Grilled Shrimp and Vegetables with Pearl Couscous

Grilled Shrimp and Vegetables with Pearl Couscous

3 tablespoons red-wine vinegar
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large garlic clove, finely chopped
1 3/4 teaspoons salt
3/4 teaspoon black pepper
1/3 cup plus 1/4 cup olive oil
2 1/4 cups pearl couscous (sometimes called Israeli couscous; 3/4 lb)
1 3/4 cups reduced-sodium chicken broth
1 cup water
1/4 teaspoon crumbled saffron threads
2 lb large shrimp (21 to 25 per lb), peeled and deveined
2 medium red onions (1 lb total)
2 lb large zucchini (about 4), cut diagonally into 1/2-inch-thick slices
6 oz feta, crumbled (1 1/4 cups)

Special equipment: about 12 (8-inch) wooden skewers and 20 wooden picks (round, not flat), soaked in water 30 minutes

Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.

Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).

Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.

Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.

Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.

Cooks' notes:
• If you aren't able to grill outdoors, shrimp and vegetables can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat. Grill shrimp skewers, turning over once, about 4 minutes total. Grill vegetables, turning over once, about 5 minutes total.
• Vinaigrette can be made 3 hours ahead and kept, covered, at room temperature.
• Shrimp skewers can be assembled 2 hours ahead and chilled, covered with plastic wrap.
• Vegetables can be cut and onions can be skewered 2 hours ahead and chilled, covered with plastic wrap.

Makes 6 to 8 servings.

Source: 6/06 Gourmet http://www.epicurious.com/recipes/recipe_views/views/235021

 
My favorite Zucchini rec Pureed Zucchini In Their Shells

PUREÉD ZUCCHINI IN THEIR SHELLS

6 medium zucchinis, unpeeled, ends trimmed and scored with a fork
1 tsp salt
1 T oil
2 slices firm white bread, broken
1 egg
1 extra egg yolk
3T chopped fresh basil
nutmeg, pepper, salt to taste

Preheat oven to 350°
Cut 8-1-1/2" lengths of zucchini. Place cut side down and scoop pulp with a melon baller, leaving about 1/4" walls and bottom. Reserve the pulp. Sprinkle shells with 1/2 tsp salt and invert on paper towels for 30 minutes to leech out the juice.
Chop the pulp in a food processor. With the shredder blade, process ends of zucchini not used for the shells. Heat oil in a large pan, add the pulp mix and cook until dry over medium heat, stirring frequently (takes about 15 minutes) Place bread in workbowl and process until fine. Add rest of ingredients to the pulp and adjust seasonings so mix is highly seasoned. Fill zucchini shells, set in pan and pour 1/4" of water in bottom. Tent with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Serve immediately.

 
You must log in or register to reply here.
Back
Top