Zucchini Pesto

OMG! My mouth is having a party right now. I seriously just made this in 8 minutes - from fridge to plate. If you haven't bought a vegetable spiral slicer yet - you need to get online immediately and order one. It's the bees-knees of kitchen gadgets and mine only cost $17.50AUD with free postage! When I shop tomorrow, I'm buying more basil and 2 kilos of zucchini!  I can't wait to make this for my vegetarian daughter. This serves 4.

Ingredients:

• 4 zucchinis spiralled through the spiral slicer (ends removed but skin left on)
• 2 cloves of garlic
• 1 bunch of basil (stalks removed)
• 4 tablespoons olive oil for basil
• 1 tablespoon olive oil for the saucepan (or water - it's just to stop the zucchini sticking)
• 2 tablespoons pine nuts
• A good pinch of salt
• 1 tablespoon of a parmesan-like cheese, grated (I used Grana Padana)
• Small piece of basil for garnishing
• Extra cheese for garnishing if you please

Method:

1. After spiralling your zucchini, place in a saucepan in one tablespoon of olive oil (or water) and let it warm up slowly on a low heat.  You don't need to cook it - it's simply to warm through. The oil (or water) is only to stop the zucchini sticking to the bottom of the pan
2. In a food processor blend the garlic, basil, olive oil, pine nuts, salt and cheese. If it looks  crumbly, add a bit of water but not too much. I added about 1 teaspoon of water after pushing the pesto down the sides of the food processor and gave it one more pulse
3. Once the pesto is made, spoon it on top of the zucchini in the saucepan and gently fold through. If it looks like there is too much pesto, don't add it all.  I had pesto left over so put the rest of it in the fridge
4. Stir the zucchini gently to warm through. It doesn't require cooking - only warming. Once it's warm enough, serve and garnish with basil and cheese if you like.

 Here is the spiral slicer I bought.

This is it with the zucchini - it took 20 seconds to do one.

D-E-L-icious  XD

Zucchini Slice

Hubby recently went to a farmers market (I think I've already mentioned that) and bought this HUGE zucchini. So I went in search of a zucchini slice which didn't require squeezing out the liquid. Why? Because I can never get enough liquid out and the egg doesn't bind it when it's too runny I have found. Anyhooo this slice is very easy, requires no handling at all and is very tasty. I made double the amount because my zucchini was very large, but the slice below will serve 4 for lunch with salad or as a side with dinner.

Ingredients:

• 2 zucchinis, unpeeled but grated
• 1 large onion, peeled and chopped
• 1/2 green capsicum, chopped
• 1/4 cup low-fat fetta cheese, finely chopped
• 1/4 cup grated parmesan cheese
• 1/2 cup self-raising flour, sifted. (I used wholemeal)
• 1 teaspoon good quality olive oil
• 2 eggs, whisked
• Salt, pepper, dried coriander

Method:

1. Place all ingredients into a large bowl and mix well
2. Pour it into a well-greased and lined bar tin and flatten down
3. Bake at 180 degrees celsius for 20-25 mins or until browned

Note: The fetta cheese doesn't melt, so the finer you chop it - the better. This slice is great served as a side with a main meal, or with salad. Also can ben enjoyed hot or cold. 

Baked Zucchini

I have always steamed zucchini but now I find it boring, plus my youngest doesn't like sloppy vegies. I found this recipe for baking it and we were all impressed. From now on I will bake it.

Ingredients:

• 2 zucchinis
• 1/2 tablespoon olive oil
• Salt & pepper
• 1 tablespoon parmesan cheese

Method:

1. Slice the zucchinis long ways and cut in half if they are too long
2. Place them in a baking tray lined with baking paper
3. Drizzle with olive oil
4. Sprinkle with salt & pepper and parmesan cheese
5. Bake at 180 degrees for 30-40 minutes. Check after 30 minutes.

Note: I didn't have fresh parmesan cheese, so I used the fake style kind in a can! It was still beautiful. It reminded me of the cheesy toast you used to get at 'Sizzler Restaurant' LOL...D-E-L-icious XD