Friday, September 21, 2012
It’s zucchini time (still!) and after having eaten it baked, steamed and fried this summer I found a new way to prepare it for these hot September evenings. Slice the zucchini in thin strips and lay them in a bowl of salt. The salt will pull the water from the zucchini making the strips thinner and more flavorful. By not cooking it, the zucchini keeps its freshness and has a crispy al dente texture.
We kept the Italian theme going and swapped ricotta for the goat cheese. Delicious! I highly recommend trying it!
The original recipe came from the L.A. Times: http://www.latimes.com/features/food/la-fo-calcook-rec3-20120818,0,6325931.story
The photo is all mine.