Wednesday, July 9, 2008

Expecting a Bumper Crop This Year?

Balsamic Zucchini

I know many people who are looking for ways to use up zucchini at summer's end. We're not growing any ourselves this year, but I do like to stock up at the farmer's market. I love zucchini in sweet recipes like breads and cakes, but this year, I'm excited to have discovered this savory recipe that makes the zucchini the star. Parmesan cheese, toasted pine nuts, and balsamic vinegar elevate the humble vegetable into something worthy of a special occasion (and you can even leave the pine nuts out if you don't have any/don't like them - it will still be wonderful). The recipe calls for broiling the zucchini...but if you don't want to heat up your kitchen, this could easily be done in a foil packet on the grill. It makes a lovely accompaniment to just about any summer meal, and it would be perfect for a tapas party, too! Oh, the bounty of summer...


Anonymous said...

This looks great. I have been looking for a good savory zucchini recipe for the abundance that's on it's way!

Elisabeth said...

Anna, let me know if you try it!