Marinated Zucchini
The first crop of the year from my garden – beautiful ripe zucchini – I’m all into simplicity with my preparation and making of recipes and dishes, since we all lead busy lives. So even for me being a chef, when I cook at home I’m even conscious of the time I spend in my own kitchen. I’m looking for easy dishes that can be prepared and made in no time, better still the night before, then whipped out of the fridge, unwrap and serve. That are full of flavor, smell good and look attractive, so my boys will try something new, and hopefully enjoy what dad has prepared for tonight’s dinner!
Better still when you add home grown herbs, such as chives, tarragon, parsley and rosemary, even home grown garlic…. Ok I didn’t make the wholegrain mustard, press the olive oil, make the vinegar or mine the salt. But the majority of this recipe comes from my back garden, and still amazes me to be able to grow so much in the small garden that is dedicated to my wife. The plot is only 15 foot by 4ft, and throughout the year we are pulling something nutritious from that rich soil. My father was a very keen gardener in his time and cultivated a garden that was 70ft by 20ft back in my home town of Newcastle, and my mother a great cook would make fabulous meals from my dad’s freshly grown produce. I’ll forever be grateful to my inspirational parents who taught me to cook and grow my own fruits and vegetables.
This is so simple to use as a side with grilled fish or chicken or a plate of cold cuts of meat and cheese with some artisan bread. Enjoy
Marinated Zucchini
Ingredients
4 to 6 baby zucchini
Sprinkle of sea salt
For the herb vinaigrette:
1 clove garlic, peeled
¼ teaspoon Maldon sea salt
1 rounded teaspoon wholegrain mustard
2 tablespoons white wine vinegar
¼ teaspoon freshly ground black pepper
4 tablespoons extra virgin olive oil
1 teaspoon chopped chives
1 teaspoon finely chopped fresh tarragon
1 teaspoon finely chopped fresh parsley
1 teaspoon fresh rosemary leaves, bruised and finely chopped
How to make:
Trim the tough stalk off each zucchini and then slice them in two lengthways, place them in a microwave suitable contain, sprinkle with a little salt, add 1 tablespoon of water, then place on a lid.
Microwave for 3 to 4 minutes, you just what them tender not too soft.
While the zucchini is steaming, prepare the dressing by pounding the garlic with the salt in a pestle and mortar until it becomes a creamy paste. Then add in the mustard, followed by the vinegar and black pepper. Pour in the oil and whisk everything together, then stir in the fresh herbs, taste, season again if necessary.
Drain the zucchini and place into a new bowl, pour over the dressing and allow the zucchini to cool, cover with plastic and pop into the fridge and leave overnight, turning the zucchini two or three time, (when you remember), just to infuse all that dressing into them. Serve the next day or keep for up to 3 days. Enjoy!