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Posted on » by Ashley » Theme:

Balsamic Zucchini

This is what I made with the Ivler Zucchini 🙂 This is simple, elegant, and delicious! The balsamic soaks into the zucchini just enough to really add a nice zing, and the cheese melts beautifully on top. The toasted pine nuts add a nice crunch, and really complete the dish. I’ll definitely be making this one again and again!

Balsamic Zucchini
Gourmet July 2004

4 lb medium zucchini, cut diagonally into 3/4-inch-thick slices
1/4 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup balsamic vinegar
1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup pine nuts (1 oz), toasted and finely chopped

Preheat broiler.
Toss zucchini with oil, salt, and pepper in a large bowl. Arrange zucchini in 1 layer in 2 shallow baking pans (1 inch deep). Broil 1 pan of zucchini 3 to 5 inches from heat, without turning, until browned in spots and beginning to soften, 4 to 6 minutes. Drizzle 2 tablespoons vinegar over broiled zucchini and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes. Sprinkle 1/4 cup cheese over broiled zucchini and broil until cheese is melted, about 1 minute more. Cook remaining pan of zucchini in same manner. Cool to room temperature and serve sprinkled with pine nuts.

Cooks’ note:
Balsamic zucchini (without pine nuts) can be made 3 hours ahead and kept at room temperature or chilled, covered. Sprinkle with pine nuts just before serving.

Posted on » by Dana & Nancy » Theme:

Summer Vegetable Pasta

Summer Vegetable Pasta

I just used the zucchini that Michael gave us tonight in this recipe. I chopped the zucchini into smaller pieces because rings would obviously have been too large! Overall, I’d give it 3 stars. Just average for me.
Everyday With Rachel Ray, June/July 2009

4 Servings
Prep 20 min
Cook 25 min

Ingredients:
1 pound corkscrew pasta, such as rotini
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 cup Italian-style breadcrumbs
3 zucchini (about 1 pound), thinly sliced
4 ears corn, kernels scraped off
6 ounces Swiss cheese, shredded
Salt and pepper
1/4 cup finely chopped fresh basil

Directions:
1.In a large pot of boiling, salted water, cook the pasta until al dente.Drain, reserving 1 cup of the pasta cooking water and the pot.

2.Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat.

3.In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water. Add 1 cup cheese and toss; season with salt and pepper.

4.Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta

Posted on » by Dana & Nancy » Theme:

Marinated Cucumbers

From allrecipes.com – Mary Helen Hinson

The original recipe makes 12 servings. I halved the number of cucumbers and only used 1/2 an onion. However, I kept the original measurements for the marinade.

Ingredients:
6 medium cucumbers, thinly sliced
1 medium onion, sliced
1 cup white vinegar
1/4 cup sugar
1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon ground mustard

Directions:
1.In a large bowl, combine the cucumbers and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; cover and shake well. Pour over cucumber mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.