serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
When zucchini first appear at the markets, I am thrilled, but after a month or two, I feel like I have used up all of my zucchini-based ideas. I do love zucchini though, so I persevere, knowing they won’t be abundant for much longer. This recipe was inspired in part by a dish I ate in Rome – grilled, finely sliced and marinated zucchini served with mozzarella on top of crostini – and equally inspired by the desire to not give up on the glut of zucchini that summer brings. Here, they’re grilled then marinated, draped over a bed of stracciatella and topped with walnuts.
Ingredients
- 4 small zucchini (650 g), halved lengthways then cut into 4 cm pieces
- 80 ml (⅓ cup) extra-virgin olive oil, plus extra to serve
- sea salt
- 3 marjoram or oregano sprigs, leaves picked
- 3 tbsp red wine vinegar
- 150 g stracciatella
- 50 g walnuts, toasted and roughly chopped
- mint leaves, to serve
- crusty bread, to serve (optional)
Instructions
1. In a bowl, combine the zucchini with 2 tablespoons of the olive oil and a good pinch of salt.
2. Heat a large frying pan over a high heat and cook the zucchini for 5–7 minutes until tender and golden on all sides. Return to the bowl, add the marjoram or oregano and pour over the vinegar and remaining 2 tablespoons of olive oil. Toss to combine and set aside to marinate for 5 minutes.
3. Spoon the stracciatella onto a small serving plate. Top with the zucchini and scatter over the walnuts and mint leaves. Drizzle over a little extra olive oil and serve with crusty bread to mop up all the juices, if desired.
by Julia Busuttil Nishimura, Published by Plum, RRP $39.99, Photography by Armelle Habib.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
When zucchini first appear at the markets, I am thrilled, but after a month or two, I feel like I have used up all of my zucchini-based ideas. I do love zucchini though, so I persevere, knowing they won’t be abundant for much longer. This recipe was inspired in part by a dish I ate in Rome – grilled, finely sliced and marinated zucchini served with mozzarella on top of crostini – and equally inspired by the desire to not give up on the glut of zucchini that summer brings. Here, they’re grilled then marinated, draped over a bed of stracciatella and topped with walnuts.
