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Slow Sides #4 - Zucchini

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My Slow Travel compadre, Sharon L picked zucchini for this week's side dish. She also gave us several choices in picking a recipe, simple grilled zucchini or several recipes from the current Bon Appetit magazine. Here is the recipe I chose, Shaved Zucchini Salad with Parmesan.

I actually chose a second recipe too, Halibut with Zucchini Salsa Verde - Here is the link.

Both of these recipes were outstanding! I used several kinds of squash for the salad.
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It was even delicious the next day when the flavors had blended more.
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The Zucchini Salsa Verde in the second recipe was so easy to make and was surprisingly tasty. It turned out to be a brilliant green from the peeling of the zucchini, so I guess using another color squash would be pretty too.
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I didn't use halibut in the recipe ($17.99 lb for fresh halibut was a little too rich for my blood), but fresh tillapia was a nice substitute. By the way, Fresh & Easy carries a lot of really nice fresh fish - sometimes on sale too.
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I am going to try the salsa as a sauce for a ceviche-type dish. It has a lot of lime juice in it, so it should work. More on that later.

Shaved Zucchini Salad with Parmesan Pine Nuts
Bon Appétit | August 2010
by Ian Knauer

yield: Makes 6 servings
active time: 40 minutes
total time: 40 minutes

This no-cook salad is a refreshing (and lovely) way to use up lots of zucchini—and also impress your dinner guests. A vegetable peeler makes it easy to create the zucchini ribbons.

Ingredients:

* 1/3 cup extra-virgin olive oil
* 2 tablespoons fresh lemon juice
* 1 teaspoon coarse kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon dried crushed red pepper
* 2 pounds medium zucchini, trimmed
* 1/2 cup coarsely chopped fresh basil
* 1/4 cup pine nuts, toasted
* Small wedge of Parmesan cheese

Preparation:

Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.

Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.


Halibut with Zucchini Salsa Verde
Bon Appétit | August 2010
by Ian Knauer

yield: Makes 6 servings
active time: 55 minutes
total time: 1 hour 10 minutes

Tomatillos are usually the star of salsa verde, but pureed zucchini makes a surprisingly convincing stand-in.

Ingredients:

* 10 ounces zucchini (about 2 medium), trimmed, chopped
* 1/2 cup chopped fresh cilantro plus leaves for garnish
* 1/3 cup chopped white onion
* 5 tablespoons fresh lime juice
* 2 1/2 tablespoons chopped seeded jalapeño chiles
* 1 1/4 teaspoons finely grated lime peel
* 2 1/4 teaspoons coarse kosher salt, divided
* Nonstick vegetable oil spray
* 1 1/4 teaspoons freshly ground black pepper
* 1 1/4 teaspoons ground coriander
* 6 6-ounce skinless halibut fillets or cod fillets

Preparation:

Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. do ahead Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.

Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.

Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.

Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

Comments (2)

Your squash are beautiful. I love those bi-color ones. Both of these recipes sound great!

Sharon:

I'm glad these recipes worked so well for you. They both look so yummy -- I will have to try them too! Your squash is gorgeous!

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