Friday, September 21, 2012

Zucchini, Again


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 photo is all mine.

Enjoy!