Zucchini Tomato Mozzarella Sliders

July 27, 2012 § 4 Comments

Zucchini. It doesn’t stop.

Turn around for a minute and the long green veggie is 3 inches longer on the vine. Not kidding. Hold off on picking it for a day and … well … it becomes a billy club. Growing up, we’d throw the very large zukes into the pig pen. Healthy, zucchini-loving pigs, that’s what we had.

Lately, thoughts during my 25-minute walk back home from yoga have turned to how to use that day’s zucchini. Pizza. Pasta. Salad. I’ve done them all and wanted something different. Last night, my craving for a burger—really, the craving for something meaty between two bready buns—decided dinner for me. Why should sliders be reserved for meat eaters? Zucchini can play that game, too.

Ingredientszucchini tomato mozzarella sliders
1 5-6 in. zucchini
2 tbs olive oil
1+tbs balsamic vinegar
1 spring oregano
kosher salt and freshly ground pepper
6 small French rolls, cut into top and bottom halves
2 cloves garlic, peeled
1-2 tbs olive oil
1 deliciously red heirloom tomato
mozzarella

1. Slice zucchini into rounds slightly thicker than 1/2 in. Discard (or eat!) the smaller rounds. Shoot for using 12 rounds.

2. Combine oil, vinegar, oregano, a big pinch of kosher salt and several turns of the pepper grinder in a medium bowl. Dip your finger in there and adjust seasoning if you’d like (more vinegar? more oil? It’s your food—make it taste the way you like!). Add zucchini slices and toss. Put aside.

3. Smash those garlic cloves with the back of your chef’s knife (on a cutting board, of course) and schmear it together until the garlic becomes kinda pasty. You can add a sprinkle of salt or not. Add this to a small bowl of 1-2 tbs olive oil. Brush this oil onto the bun halves.

4. Set a grill pan onto medium-high heat. When it’s hot, place buns, cut side down, onto the pan and flatten slightly. 10-15 seconds will do. Put grilled buns into a bowl and cover with a tea towel for now. Turn off grill pan.

5. Meanwhile … we’re still waiting for the zucchini to marinate a bit. Take this time to make a small side salad and whip up a quick vinaigrette.

6. Okay, done with the salad? Time to move on. Get that grill pan back up to medium high. Place your zucchini rounds onto the grill pan. Using a brush, dab some of the liquid remaining in the bowl onto each slice. Let them sit for 4-5 min, or until they get some nice-looking grill marks on the bottom.

7. While those are grilling, slice the tomato into 6 slices and add to whatever liquid remains in the bottom of that bowl.

8. Mozzarella. Time to slice it. Slice it about 1/4 in. thick or less, and into whatever size will sit nicely on top of a zucchini round.

9. Back to those zucchinis. They should be ready to flip onto the other side. Do that. Then place a bit of mozzarella on top of each. Let them grill for a minute.

10. Get your buns ready, working with one top and bottom at a time. This part is optional: Make some room in that grill pan and place the buns cut side down into the goodness the zucchini has been cooking in. Only takes a second, and remove quickly. If not doing that: Place one zucchini slice onto the bun bottom, and overlap a second on top of that. Add a slice of tomato. Top it off with other half of the bun. Repeat with the remaining zukes and buns.

Super. Good. I ate one and a half. Coulda had two. Or three.

Enjoy. I’m off to make zucchini bread now.

Do you have a favorite zucchini recipe? Share it in the comments section.

 

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Zucchini and Corn Salad

August 1, 2011 § Leave a comment

You can’t cook. I mean, you just can’t cook.

It’s 105F in the shade. It’s hot. The thought of lighting that pilot light and having a controlled fire on your stove top makes you break out in hives.

Or …

Or you’re in my friend Katherine’s position and don’t currently have a working kitchen due to home remodeling. Home “modeling,” I should say; her condo is so brand-spanking new, there are no appliances yet. But wait. She has an electric wok and maybe a microwave. Thank god, that’s something. She does dishes in her shower, I hear.

So, Katherine, this recipe is for you and all those other folks who can only make a meal the pre-discovery of fire way. Yes, it calls for you to eat corn and zucchini in their raw states. But it’s surprisingly good, and refreshingly cool.

Zucchini and Corn Salad (adapted from a Martha Stewart Living recipe)

Zucchini and Corn Salad

  • 3 ears corn, shucked
  • 2 medium zucchini, thinly sliced or matchsticked
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh cilantro
  • Coarse salt and ground pepper

-Remove kernels from corn cob. Martha had a great suggestion: Cut off the cob ends, and stand cob up in a shallow dish. Take a sharp knife and, starting from about the middle of the cob, slice off the kernels in a downward motion, working your way around the cob. Don’t slice off too much of the cob – you want just the nice milky kernel. Flip the cob over and do the other half.

-Recipe calls for two medium zucchini. Not sure about you but my zucchini in the garden this time of year only come in the “extra large” size. I’d say you’re looking for 2-3 cups of zucchini, sliced thinly. Or, make matchsticks: I slice 1/4-in. thick rounds of zucchini and then run them down the large, single-slice side of my stand-up grater. Okay, it’s not the small, square-sided wooden matchsticks; more like the slim matches in those paper booklets. But matchsticks, nonetheless. Add the zucchini to the corn in that small shallow bowl.

-Add lime juice, evoo, cilantro and salt and pepper to taste. Letting it sit for about an hour before serving lets the flavors develop. Pop it in the fridge if you’d like for a nice crunchiness.

Salad from a City Garden

July 29, 2011 § Leave a comment

Remember yesterday?

Remember that haul of produce I brought home from my city community garden plot? All of it—the lettuce, the chard, the beets, the tomatoes and whatever else I gathered—is washed/bagged/roasted/drying/sitting in a hydrator.

Are you interested in how I saved the lettuce/chard/etc? There’s a way to do it. I can tell you about that later if you want …

But for now, let me tell you about my lunch.

-Lettuce from the garden.

-A half of a beet from the garden, roasted.

-Cherry tomatoes from the garden.

-A half of a zucchini from the garden, roasted.

Greek Salad Dressing, made with oregano from the garden.

-Boiled eggs, from our backyard hens (Oh, please. Who do I think I am? Jayme Jenkins?).

Pickled red onions, pickled myself!

-Green lentils and bulgur – okay, I didn’t grow them but at least I boiled them myself.

-A slice of bread I made using my wild yeast sourdough starter.

I’m full. I need a nap.

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