Sarah Henkin, CUESA’s market chef
It was prepared for the Food Wise Booth on July 19, 2011.
1 pound Zucchini
Salt and Pepper
1 tablespoon red wine vinegar
Fresh herbs, such as fino verde basil, oregano, mint, torn
¼ cup green olives, pits removed and finely chopped
½ cup breadcrumbs
½ pound mozzarella cheese, torn into pieces
Handful of cherry tomatoes, halved
Wash zucchini and slice into ¼-inch rounds. Toss with olive oil, salt and pepper and grill over medium high heat or use a grill pan and cook until tender. Remove from heat and into a nonreactive bowl. Toss with red wine vinegar, fresh herbs and half of the olives. Add in a couple more glugs of olive oil and let set for ½ hour.
Heat a sauté pan over medium heat. Toss bread crumbs in pan with olive oil and remaining chopped olives and cook until crumbs are golden brown.
To serve: Strain zucchini, reserving marinade, making sure you get some of the olive bits in with the zucchini. Toss zucchini with more fresh herb leaves as desired, torn mozzarella and a touch of the marinade (you can save the rest to use as a salad dressing later). Top with breadcrumbs and serve
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »