The following recipe is from the August 10 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Since zucchini has a tendency to get a bit tiresome this time of year, we've taken upon ourselves to keep it exciting as possible by sharing as many zucchini recipes we can find that don't require baking loaves of dense zucchini bread.
Our most recent zucchini find is a simple plate of Grilled Zucchini with White Cheese and Zucchini Flowers from Silvena Rowe's Purple Citrus & Sweet Perfume. And when we say simple, we don't mean dull. Strips of zucchini are grilled and tossed with lemon juice and olive oil. Tender zucchini blossoms are added to the bowl along with a soft cheese of your choice; goat and feta work equally, well but a goat feta is even better. Exotic black nigella seeds finish this salad, adding little dots of their oniony, black pepper flavor. This dish is super simple and nothing if not seasonally appropriate—we'd take it over a slice of zucchini bread any day.
- Yield:serves 4
- Active time: 15 minutes
- Total time:15 minutes
- 3 tablespoons olive oil
- 3 zucchini, sliced lengthwise into thin strips
- 6 zucchini flowers, trimmed and cleaned
- 7 ounces soft white cheese, such as feta or goat
- Sea salt and freshly ground black pepper
- Juice of 1 lemon
- 1 teaspoon nigella seeds, toasted
Heat 1 tablespoon of olive oil in a heavy ridged grill pan. Grill the zucchini strips, roughly 1 minute on each side, until just golden brown. Remove and cool. You may need to do these in batches.
Place the cooked zucchini in a large bowl, add the zucchini flowers, crumble in the cheese, and season to taste.
Mix the lemon juice, remaining olive oil and nigella seeds in a small bowl. Drizzle over the zucchini, flowers, and cheese, toss gently and serve immediately.