Fresh back from a cross-country road trip through 4 national parks, three rolls of campfire-cooked Pillsbury products, and too many kinds of 80+-degree weather, I give you…
Cold Zucchini Basil Salad A variation from simply real health I googled after a random Instagram find.
1 large heirloom tomato, sliced into bite-sized pieces
3-4 zucchini total (prefer a mix of green and yellow summer squash)
1/4 c goat cheese
A handful of basil, rolled and chopped into ribbons
olive oil (the highest quality you have on hand)
Salt & pepper, to taste
1 fresh lemon
1/4 c slivered almonds
1. With a vegetable peeler, thinly scrape the zucchini and summer squash into long ribbon slices, tossing the seedy core, or saving it for a Sunday frittata mix.
2. Add the ribbons to a bowl, season with sea salt* and pepper*, basil, drizzle with olive oil* per preference. [*NOTE: if you want salad for later, pack the zucchini separate from the olive oil, salt, pepper and lemon juice to keep the crunch, and combine just before eating]. Toss to mix.
If you have a panini press, or maybe even a george foreman grill, this is a nice quick sandwich with melty cheese you can munch on while wrapping gifts, baking cookies, or whatever it is you’re busy doing this month.
Open-faced Zucchini Sandwiches
1 small zucchini, sliced into long flat pieces, lengthwise
1 piece bread, sitting around your pantry threatening to go bad eventually
2 Tbs tomato paste
1 Tbs pesto
8 one-inch flakes parmesan cheese
3-6 slices deli meat, per preference (ham, proscuitto, soppressatta, etc).
1 Tbs butter
1 dash garlic powder
1 dash fresh ground pepper
1 drizzle olive oil
1. Combine sandwich ingredients vertically in layers, in this order:
butter (on the bottom)
tomato paste & pesto
zucchini spread out in one flat layer
garlic powder & pepper
2. Heat panini press to hotness, apply some butter.
3. Press sandwich for 5 minutes, max.
Today’s Recipe Rating: Novelty Rating: 4 of 5 stars. Likelihood of Repeat: 80%
I like the idea of having vegetables in my panini, even if it is a little on the carby side. If not for my ‘roommate’, I would probably make it without the deli meat too. Provided your tomato paste or sauce is thick enough, it serves just fine as a vegetarian version. You could even skip the cheese (and butter) and it would be a decent vegan option. Lesson Learned: It’s good to have the zucchini atop the cheese, or else the cheese will melt and burn onto the panini press for a hot mess.
0. Preheat barbecue (medium heat).
1. Score cut side of zucchini halves diagonally about 1/4 inch deep at 1-inch intervals.
2. Melt butter with lemon juice concentrate, lemon-pepper seasoning, garlic powder, oregano, and curry powder in heavy small saucepan. Season with salt and pepper.
3. Brush seasoned butter on cut side of zucchini.
4. Place zucchini on grill and cook until charred on all sides and just beginning to soften, about 12 minutes.
5.If desired, arrange zucchini on grill, cut side up, and sprinkle with cheese; close lid of barbecue and cook until cheese just softens, about 1 minute. Transfer zucchini to platter.
Today’s Trial Recipe Rating:
Novelty Rating: 3 of 5 stars.
Yeah yeah, it’s zucchini and it’s grilled, and there’s cheese on it.. Likelihood of Repeat: 15%
Doubt I’ll bother with this again, it was good with the hot dogs and burger and pasta salad for a weekend grilling, but not spectacular. Lesson Learned: …