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Woven Zucchini with Fresh Goat Cheese

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Ingredients

  • 3 to 4 zucchini
  • salt
  • olive oil
  • 1/2 clove garlic, minced
  • 1 tbsp lemon juice
  • 10 to 12 cherry tomatoes
  • 8 oz fresh goat cheese
  • 1 tsp dried oregano
  • 6 leaves fresh basil

Details

Preparation

Step 1

Trim the ends of the zucchini to make them a uniform length. Slice them lengthwise as thin as you can, about one0eighth inch (this is most easily done with a mandoline, but if you are careful, a very sharp knife will also work). You should have at least 24 thin strips of zucchini.

Place the zucchini in a bowl, salt generously and toss to coat, then transfer to a colander and set aside until the zucchini have softened, at least 30 mintues.

While the zucchini are sitting, whisk together 3 tbsp olive oil, the minced garlic and lemon luice and season with a pinch of salt. Cut the cherry tomatoes in half and season lightly with salt.

Rinse the zucchini slices under cold running water, then pat dry with a paper towel. Return to the bowl and season with just enough of the olive oil-lemon mixture to moistn lightly.

Weaving the zucchini may sound complicated (as with weaving a lattice-top pie), but it is not. You will need 6 strips of squash for each plate. Arrange three strips of zucchini side by side on the first plate. Lift the middle strip and place one strip of succhini perpendicular to the other strips and over the two outer strips, making an "H". Unfold the middle strip over the perpendicular stirp. Fold back the two end pieces on one side and lay another perpendicular stirp, then unfold the end pieces. Repeat at the other end, then use your fingers to gently push the pieces to gether to make a tightly woven mat of zucchini. Repeat for the tree remaining plates.

Place the fresh goat cheese in a bowl and stir in the dried oregano and the remainder of the olive oil-lemon mixture to make a smooth, creamy mixture. If necessary, add a little more olive oil.

Divid the oat cheese mixture evenly among the four plates, spooning it in the centre of the zucchini mat. Scatter the cherry tomato halves around the outside. Drizzle lightly with a little more good olive oil and sprinkle with coarse salt. Tear the basil leaves into small pieces and scatter over top. Serve at room temperature

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