Seasonal cooking, my friends. It’s wassup right now and I’m sorry that I talk about it pretty much non stop, but that is just the way it’s going to be so long as the fertile lands of Minnesota keeps giving us such glorious produce. There is no better time than late summer in Minnesota for cooking with locally grown produce because everything has been marinating in the rich summer soil for a few months and it’s ready to be yanked out.
The biggest surprise this week was that our garden yielded some MONSTROUS zucchini. This thing was so big that it could feed me for an entire week… and I eat a LOT of zucchini. Read on to see what I did with this bad boy!
So thinking about ways that you can enjoy this green goddess, there are a number of things I that come to mind right away. First thing, of course, is stir fry! Sauteeing it up with some mushrooms, onions, peppers, pea pods, water chestnuts, garlic and served over rice is an absolute staple in my kitchen.
Also, zucchini is a great vegetable to incorporate into your breakfast routine. I like to take a cheese grater to the zucchini and cook it with eggs like nobody’s business. Curry Zucchini + Spinach Srambled Eggs and Zucchini Baked Skillet Eggs are just a few posts that I have written about this concept.
How about also getting creative with the American-favorite “French fry” concept and instead making some Crispy Parmesan + Zucchini Fries? Crunch crunch.
As fun as it is to look through old recipes and daydream about all of the hundreds of zucchini that I’ve eaten in my day, I wanted to also share a great salad that I made that is best when you have a really thick zucchini to work with, just as I did this weekend. Introducing: A Pan-Roasted Zucchini Salad + Goat Cheese made with fresh thyme and warm lemon-honey vinaigrette.
It’s a great recipe to make to celebrate zucchini because it is the focal point of the salad and the most substantial part. Here’s how to make it!
Shout out to my garden for being LEGIT.
What will you need?
1 zucchini, sliced into diagonal ½ inch coins
2 cups mixed greens
3 ounces of goat cheese
2 tbsp olive oil
1 tbsp fresh thyme leaves
For the dressing:
1 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp red wine vinegar
1 tsp honey
How do you make it?
Heat 2 tbsp olive oil and the fresh thyme in a small skillet. Add your zucchini coins and sautee both sides until caramelized – about 5 minutes total. Remove the zucchini and add to a paper towel to soak up some of the excess moisture. Reserve the thyme-infused olive oil in the pan because this is what we’re going to use to make our dressing!
While the zucchini are cooling, add the dressing ingredients into the skillet and bring to a simmer for 2 minutes. This will help all of the flavors of the ingredients combine with one another as the mixture reduces. Mmmmm the flavor of this gets so concentrated – it’s unreal! This dressing mixture is sweet, acidic and earthy at the same time.
To assemble the salad, plate your greens, then the goat cheese and finally your zucchini coins.
Drizzle the warm dressing over the whole thing and eat. every. bite.
As always, thank you Mother EARTH!! You are amazing!