Hhm, what's next - zucchini ice cream? Ok, no.
Now, I like zucchini as much as the next person, but when my sister-in-law asked if I’d like a “few zukes”, I may not have been quite so enthusiastic had I known she was referring to 125 pounds of steroidal summer squash.
I made good headway by (twice!) quadrupling Rose Levy Beranbaum’s zucchini bread recipe from her wonderful cookbook, The Bread Bible. (Sorry, Rose, I know you called for raisins, but I substituted toasted hazelnuts and it was delicious. Next batch will get toasted almonds and dried cranberries. Most of it will go in the freezer, and will make a nice treat in back to school lunches, I think.)
That left me with about 122 pounds, so I’ve been busy dreaming up new ways to zap through my zukes. Fortunately, I’ve been playing for a week on a new Stok barbecue (see pic above) that has removable solid and racked grill plates and I was able to use this new grill, (which, btw, I love - more on that soon) to come up with a new recipe.
Here’s what I did.
I started with the leftover BBQ-ed corn that I made on the grill the night before, for which I’d also made shallot butter (finely mince two shallots and mix with about ¼ cup unsalted butter)
Remove the kernels from the corn and warm slightly with a small amount of the shallot butter in a small pan on the grill
Slice several small zucchinis lengthways
Spread a small amount of shallot butter on both sides
Place on the solid plate on the Stok over a medium flame and grill for a couple of minutes each side
Close the lid for a 30 seconds or so let the cheese melt
Remove the zucchini/cheese slices from the grill and sprinkle with corn
Serve with PC’s Mediterranean-flavoured quinoa.