Cooking
Everyone I know is looking for a good recipe that uses zucchini. Enormous zucchini appear from behind large green leaves surprising even the most vigilant gardeners. It seems there is always too much of it. No one complains about too many peaches or too many tomatoes. Too much zucchini? It's likely to be left on a neighbors doorstep as a "present."
This salad is one of my favorite ways to cook and eat zucchini. It's based on a salad in Claudia Roden's The Book of Middle Eastern Food, a book I turn to again and again. I like it seasoned with toasted cumin instead of coriander and caraway and a little bit of scallion to add texture and oniony flavor. It's called a salad but it's soft, like a dip. The sweetness of the zucchini is balanced by the saltiness of the feta, the sourness of the lemon. If you want to make even the blandest vegetable taste good, I recommend dousing it in olive oil, lemon juice, garlic and topping it with feta!
For a light Summer meal I'd serve this salad well chilled along with bread and other assorted vegetable side dishes like this Middle Eastern carrot salad, tomato salad, marinated mushrooms or with hummus and pita or grilled kebabs. It's a healthy dish to keep in the fridge for a little snack though you may find you polish if off pretty quickly.
Zucchini Salad with FetaServes 2-4
Ingredients
1 lb zucchini
Juice of 1/2 lemon
3 Tablespoons extra virgin olive oil
1/2 teaspoon chili paste or harissa
1 clove garlic, pressed or finely minced and mashed
1/2 teaspoon toasted ground cumin
2 scallions, white and pale green parts only, minced
1/4 cup feta, crumbled
Salt
Instructions
Cut zucchini into about 5 pieces and place in a large saucepan; cover with water, add a pinch of salt and bring to a boil. Cook about 15 minutes or until zucchini is very tender. Drain in a colander, while zucchini is still in colander, coarsely mash zucchini with a fork; pressing out the liquid but not the pulp.
Combine the lemon juice, olive oil, chili paste, garlic and cumin in a serving bowl. Add zucchini and minced green onion and mix. Taste for seasoning and salt, but don't use too much if your feta is salty. Top with feta. Chill before serving with pita or bread.
Enjoy!
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Cooking
Zucchini Salad with Feta Recipe
Everyone I know is looking for a good recipe that uses zucchini. Enormous zucchini appear from behind large green leaves surprising even the most vigilant gardeners. It seems there is always too much of it. No one complains about too many peaches or too many tomatoes. Too much zucchini? It's likely to be left on a neighbors doorstep as a "present."
This salad is one of my favorite ways to cook and eat zucchini. It's based on a salad in Claudia Roden's The Book of Middle Eastern Food, a book I turn to again and again. I like it seasoned with toasted cumin instead of coriander and caraway and a little bit of scallion to add texture and oniony flavor. It's called a salad but it's soft, like a dip. The sweetness of the zucchini is balanced by the saltiness of the feta, the sourness of the lemon. If you want to make even the blandest vegetable taste good, I recommend dousing it in olive oil, lemon juice, garlic and topping it with feta!
For a light Summer meal I'd serve this salad well chilled along with bread and other assorted vegetable side dishes like this Middle Eastern carrot salad, tomato salad, marinated mushrooms or with hummus and pita or grilled kebabs. It's a healthy dish to keep in the fridge for a little snack though you may find you polish if off pretty quickly.
Zucchini Salad with FetaServes 2-4
Ingredients
1 lb zucchini
Juice of 1/2 lemon
3 Tablespoons extra virgin olive oil
1/2 teaspoon chili paste or harissa
1 clove garlic, pressed or finely minced and mashed
1/2 teaspoon toasted ground cumin
2 scallions, white and pale green parts only, minced
1/4 cup feta, crumbled
Salt
Instructions
Cut zucchini into about 5 pieces and place in a large saucepan; cover with water, add a pinch of salt and bring to a boil. Cook about 15 minutes or until zucchini is very tender. Drain in a colander, while zucchini is still in colander, coarsely mash zucchini with a fork; pressing out the liquid but not the pulp.
Combine the lemon juice, olive oil, chili paste, garlic and cumin in a serving bowl. Add zucchini and minced green onion and mix. Taste for seasoning and salt, but don't use too much if your feta is salty. Top with feta. Chill before serving with pita or bread.
Enjoy!
- Zucchini Noodles Recipe
My love of pasta is no secret, but I’m cutting back. An article in the New York Times covering the latest research about the benefit of low carbohydrate diets has me rethinking my noodle consumption. I won’t give them up completely but now...
- Zucchini Chips Recipe
Zucchini is a favorite of gardeners because it's so impressive. It grows quickly and sometimes to staggering sizes. It's not my favorite for cooking with, because it's fairly bland and watery. I do appreciate that it adds great moisture to...
- Quinoa Salad With Feta And Dill Recipe
I've very excited to announce I will be doing a cooking demo during Macy's Flower Show in San Francisco on March 30th at 2 pm. I'll be sharing some recipes for jazzing up your sack lunch. So skip the sandwiches! This fresh and hearty salad...
- Carrot Salad Recipe
As I mentioned in my first Hunger Challenge post this past Sunday, carrots are a bargain. They are nutrient dense, much cheaper than salad greens and can be served so many different ways. Last year I missed eating salad during the Challenge. This year...
- Grilled Summer Vegetable Salad Recipe
Today is National Salad Day. Would I make that up? Actually I got several emails reminding me about it. I was going to post a vegetable salad when I realized, it was also an all local dish which fits nicely with the One Local Summer event where participants...