Entries tagged with “zucchini”.

This wonderful salad from Tara O’Brady of Seven Spoons, which appeared in the Globe and Mail, takes full advantage of tomato and zucchini season. Toast bread for croutons and roast lemon for the dressing and garnish. Combine the lemon juice with basil, parsley (or other fresh herbs), vinegar, honey and chili flakes, fry the halloumi (a semi-hard, unripened brined cheese that can be fried without melting), dress the tomatoes and zucchini and combine for a delicious summer meal.

Avoiding Additives and Preservatives

I used an Ace bakery baguette and Eden Organic red wine vinegar (instead of white). Check the halloumi and chili flakes to make sure they are additive-free.

Chop tomatoes and slice zucchini

Roast lemon slices

Toast croutons in the oven

Fry halloumi

Top halloumi with tomatoes and zucchini, lemon slices, croutons and dressing


1½ pounds (680 g) assorted heirloom tomatoes

1 small zucchini, sliced into thin rounds

Medium-grained kosher salt, as needed

½ loaf rustic French bread, about 8 ounces (227 g), torn

½ cup (125 ml) olive oil, plus more as needed

Freshly ground black pepper

2 lemons, preferably organic, well scrubbed

8 ounces (227 g) halloumi, sliced

¾ cup (180 ml) basil leaves, loosely packed

¼ cup (60 ml) flat-leafed parsley, loosely packed

1 tablespoon (15 ml) white wine vinegar

Pinch of sugar or honey, if needed

Dried chili flakes


Preheat an oven to 425°F (218°C).

Cut the tomatoes into a variety of shapes; small ones can be halved, larger ones cut into slices and wedges. Different cuts will bring texture to the salad. Gently fold the tomatoes with the zucchini in a large bowl, along with a good sprinkling of salt. Tip the tomatoes into a colander then set it over the bowl. Leave aside while you prepare the rest of the salad.

Toss the bread with a generous glaze of olive oil, about 2 tablespoons (30 ml). Season with salt and pepper. Scatter pieces on a small baking sheet.

Cut one lemon into thin rounds, removing any seeds; if you have a mandoline (or patience), slices about 1/8-inch (0.32 cm) thick is what you’re aiming for. Slice half of the second, and leave the last half whole. Coat the sliced lemons lightly with olive oil and arrange on another small baking pan or something similar. Place the half lemon alongside.

Place both sheet pans in the hot oven. Toast the bread until golden and crisp, 15 to 20 minutes, tossing once. Roast the lemon until touched with char and deeply caramelized, 12 to 15 minutes. When you open the oven to shuffle the bread, carefully remove the lemon half, using tongs. Set the lemon half aside to cool for a few minutes.

While the croutons and lemons are still in the oven, set a well-seasoned cast-iron skillet or a heavy nonstick one over medium-high heat. Without adding any oil, dry fry the halloumi until deeply coloured, about 1 minute each side. Work in batches as necessary. Arrange the slices on a serving dish.

Make the dressing by squeezing the juice from the roasted lemon into the carafe of an upright blender. Tear in the basil and parsley, then add a splash of vinegar, and 3 tablespoons (45 ml) of olive oil. Season with salt and pepper, then puree. Taste, adjust seasoning and balance with more oil or vinegar as called for, and sweeten with sugar or honey if it’s too sharp. Run the machine again, then add a pinch of chili flakes.

Once the bread and lemon slices are sufficiently tanned, build the salad atop the halloumi. First arrange the tomatoes and zucchini, followed by the croutons and lemons. Top with dressing, offering more at the table. Eat immediately. Serves 4-6.

From Tara O’Brady in the Globe and Mail

This ratatouille recipe from Style at Home is a great way to use up the tomatoes and zucchini in your late-summer garden. I also added some leftover eggplant. Use a canned or jarred pasta sauce, your favourite homemade version, or make this one from Mario Batali.

Avoiding Additives and Preservatives

If you use a purchased tomato sauce, check it for preservatives. Make sure your dried herbs don’t contain colour or anti-caking agents.

Slice tomatoes and zucchini (I also used eggplant)

Cover bottom of dish with tomato sauce

Layer tomatoes and vegetables over sauce and bake until tender


½ cup (125 ml) pasta sauce

1 tbsp (15 ml) tomato paste

¼ tsp (1 ml) each dried oregano and pepper flakes

2 small green or yellow zucchini sliced ⅛-inch thick (0.32 cm)

1 tbsp (15 ml) extra-virgin olive oil

½ tsp (2 ml) salt

¼ tsp (1 ml) pepper

1 small plum tomato sliced ⅛-inch thick (0.32 cm)

2 tbsp (30 ml) thinly sliced fresh basil


Preheat oven to 425 F (210 C). Spread pasta sauce in bottom of 5- cup (1.25 L) oval casserole dish. Stir in tomato paste and half of oregano and hot pepper flakes.

In large bowl toss together zucchini, tomato, oil, salt, pepper and rest of dried spices.

Arrange zucchini and tomato slices in casserole dish in overlapping, concentric circles. Bake until the sauce is bubbling and the zucchini is tender, about 20 minutes. Sprinkle with basil before serving. Serves 4.

From Style at Home

Perfect for a weeknight supper, this recipe from Real Simple combines chicken thighs with a tangy zucchini salad. Pound the chicken thighs into thin cutlets so they cook quickly. I used green pepper instead of celery in the salad.

Avoiding Additives and Preservatives

Black olives and Parmesan can contain additives and colour. I use Pilaros brand olives and President’s Choice Parmesan. Always use freshly squeezed lemon juice as the concentrates contain sodium benzoate.

Dress the salad 5 minutes before serving to soften

Chicken cutlets cook quickly

Chicken thigh cutlets with zucchini salad


2 zucchini (about 1 pound/500 g), thinly sliced lengthwise or shaved with a vegetable peeler

2 celery stalks, thinly sliced

½ cup (125 ml) fresh parsley leaves

¼ cup (60 ml) pitted oil-cured black olives, halved

2 tablespoons (30 ml) fresh lemon juice, plus 1 lemon, thinly sliced

¼ cup (60 ml) olive oil

Kosher salt and black pepper

¼ cup (60 ml) shaved Parmesan

4 boneless, skinless chicken thighs, pounded ¼ inch (0.64 cm) thick


Combine the zucchini, celery, parsley, olives, lemon juice, 3 tablespoons (45 ml) of the oil, and ½ teaspoon (2 ml) each salt and pepper in a large bowl. Let sit for 5 minutes to allow the vegetables to soften slightly. Top with the Parmesan.

Meanwhile, heat the remaining 1 tablespoon (15 ml) of oil in a large nonstick skillet over medium-high heat. Season the chicken with ½ teaspoon (2 ml) each salt and pepper. Cook, in 2 batches, until browned and cooked through, 2 to 3 minutes per side. Transfer to serving plates. Add the lemon slices to the skillet and cook just until browned and softened, about 1 minute.

Top the cutlets with the lemon slices and serve with the salad. Serves 4.

From Real Simple

If you are looking for a way to use up the last of the zucchini from your garden, try these crispy zucchini fries from Martha Stewart Living. Dredge zucchini sticks in wheat germ (the part of wheat that sprouts and grows into a new plant), dip in beaten egg, and then into panko (a Japanese-style breadcrumb, made from bread without crusts). Drizzle with oil, season, bake and enjoy! Cook’s Note: If you don’t have wheat germ, use flour.

Avoiding Additives and Preservatives

Make sure the panko you use is additive-free. I am using 4C brand right now.

Dredge the zucchini

Place panko-coated zucchini on baking sheet

Crisp zucchini-panko fries


2 large eggs

½ cup (125 ml) toasted wheat germ

2 cups (500 ml) panko, preferably whole wheat

2 large zucchini (1 ½ pounds/794 g total), halved crosswise and cut into ½-inch wedges

¼ cup (60 ml) extra-virgin olive oil

Coarse salt and freshly ground pepper


Preheat oven to 425 degrees F (201 C).

Whisk together eggs and 2 tablespoons water in a shallow bowl. Place wheat germ and panko in separate shallow bowls. Working with one wedge at a time, dip zucchini in wheat germ; coat in egg, then panko, pressing gently to adhere.

Arrange in a single layer on 2 rimmed baking sheets. Drizzle with oil; season with ¾  teaspoon (3 ml) salt and pepper to taste. Bake, rotating sheets and flipping zucchini halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately. Serves 4.

From Martha Stewart Living

Plenty, by Yotam Ottlenghi is a fabulous cookbook filled with unusual and delicious vegetable recipes. This pasta and fried zucchini recipe is a great way to use up your overflowing zucchini and herb gardens. Cook’s Note – You can substitute peas for the edamame.

Fry the zucchini until golden brown

Make the basil sauce

Pasta and Fried Zucchini Salad

Avoiding Additives and Preservatives

I use Eden Organic brand red wine vinegar, which contains only naturally occurring sulfites. Unico capers are additive-free and look for mozzarella with no preservatives or colour.


2/3 cup (150 ml) sunflower oil

3 medium zucchini, cut into ¼-inch-thick (0.6 cm) slices

1 ½ tablespoons (25 ml) red wine vinegar

¾ cup (175 ml) frozen edamame

2 cups (500 ml) basil leaves, coarsely chopped

¼ cup (60 ml) parsley leaves

1/3 cup (75 ml) olive oil

Salt and freshly ground black pepper

9 ounces (255 g) penne or other short pasta

Zest of 1 lemon, grated

1 ½ tablespoons (25 ml) capers

7 ounces (198 g) buffalo mozzarella, torn into chunks


Bring a large pot of salted water to a boil.

While you’re waiting, in a medium saucepan or skillet, heat sunflower oil over medium-high heat. Fry zucchini slices in batches for about 3 to 4 minutes, flipping once, until golden on both sides.

Drain in colander, then transfer to a large bowl and pour vinegar on top. Set aside.

In the hot water, cook edamame for 3 minutes. Drain and run under cold water and set aside to dry.

Combine half of basil and all of the parsley and olive oil in a food processor or blender. Blend until smooth, then season with salt and pepper.

Cook pasta until al dente; drain and rinse under cold water. Transfer pasta back to empty pot. Add fried zucchini and any juices, basil-parsley oil, edamame, lemon zest, capers and mozzarella. Stir gently together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves. Serves 4.

From Plenty, by Yotam Ottolenghi

This recipe from the LCBO’s Food and Drink is company-worthy. Halibut fillets are dredged and covered with panko, briefly fried and then baked. Meanwhile, fry some capers for a crunchy, salty garnish and sauté zucchini and cherry tomatoes for a colourful and delicious accompaniment.

Avoiding Additives and Preservatives

Check the chili powder and panko for colour and preservatives. Look for a Dijon with no sulfites or sodium benzoate; I use President’s Choice Old-Fashioned Dijon. Canola can sometimes contain additives, so buy one that is 100% pure. Unico capers are additive-free.

You will need three shallow bowls or pans for the dredging

Dredged halibut

Brown the halibut until the coating is golden, then bake

Meanwhile, saute the zucchini and tomatoes

Fried capers make a crispy, tangy garnish

Crispy halibut with zucchini saute and fried capers


½ cup (125 ml) all-purpose flour

2 tsp (10 ml) chili powder

½ tsp (2 ml) salt

1 egg

¼ cup (60 ml) milk

1 tbsp (15 ml) Dijon mustard

1 cup (250 ml) panko

4 pieces, each 6 oz (175 g) skinless halibut fillet

3 tbsp (45 ml) canola oil

2 tbsp (30 ml) capers, drained, rinsed and patted dry

1 tbsp (15 ml) olive oil

2 small zucchini, cut on the bias into ovals or halved lengthwise and cut into half-moons

1 cup (250 ml) red and yellow cherry or grape tomatoes, halved

1 tsp (5 ml) chopped garlic

Salt and freshly ground black pepper

2 tbsp (30 ml) chopped Italian parsley


Preheat oven to 400°F (200°C).

Make a dredging station for the fish: combine flour, chili powder and salt in a shallow bowl. Beat egg with milk and Dijon in another bowl, and place panko in the third bowl.

Dredge fish first in flour, then in egg mixture and then in panko to coat.

Heat 2 tbsp (30 ml) canola oil in a large frying pan on medium-high heat. Add fish and fry, turning, for 2 to 3 minutes or until crumbs are golden. Transfer fish to a baking sheet and bake for 7 minutes or until fish is cooked through.

Wipe out pan, add remaining 1 tbsp (15 ml) canola oil and heat on high heat. Add capers and fry for 2 to 3 min or until crispy. Transfer to a paper-towel-lined plate to drain.

Add olive oil to pan over medium heat. Add zucchini and fry for 1 minute or until just beginning to soften. Add tomatoes and garlic; fry 1 minute longer or until they have begun to release juice. Season with salt and pepper and sprinkle with parsley and fried capers.

Serve fish over zucchini mixture, spooning some sauce over fish. Serves 4.

From Food and Drink magazine