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Slow Sides #4 - Zucchini


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.

It was even delicious the next day when the flavors had blended more.

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.

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.

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.


* 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


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.


* 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


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!


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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