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.


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