Got Zucchini Coming Out of Your Ears? It’s that time of year again zucchini season! Whether your garden is overflowing, a neighbor left a bag on your porch, or you couldn’t resist a farm stand deal, you might be wondering how to use it all up. Don’t worry...we’ve got you covered. Zucchini is one of the most flexible veggies around. You can bake it, grill it, shred it into muffins, or even turn it into noodles. In this issue, we’re sharing a GARLIC-HONEY BUTTER ZUCCHINI RECIPE.
3-4 medium zucchini Salt Olive oil
For Butter Mixture 3 tbsp butter, soften 1 tbsp olive oil 1 tbsp honey ½ tsp salt 2-3 cloves of minced garlic 2 tbsp parsley Topping ¼ cup chopped arugula
3 tbsp goat cheese or feta 2 tbsp toasted pine nuts Preheat the oven to 425°F. Slice the zucchini lengthwise and score the tops, then place on a plate and salt the tops generously. Let them sit for 10 minutes. While the zucchini sits, make the butter. Add the butter, olive oil, honey, salt, parsley, garlic, and pepper to a small bowl. Mix together to form a paste. Set aside. Use a paper towel to remove the moisture from the tops of the zucchini. Do not rinse that will bring more moisture. Heat a heavy skillet over medium-high heat. Add some olive oil and place the zucchini face down. Place a heavy pan on top to press the zucchini down. Sear for 2 minutes, until the tops are browned. Flip the zucchini over and place them in the oven for 10 minutes. Remove the zucchini from the oven, then place a spoonful of the butter over each zucchini and spread over the tops. Place them back in the oven for 10-12 more minutes, until tender. Plate the zucchini and top with arugula, pine nuts, and goat or feta cheese.
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