Technically our summer is approaching the end here. That doesn’t mean the heat will stop though. It’s been known to be humid right through till April.
I am however starting to see a lot of the later summer produce at the markets.
Lots of late season tomatoes (which are my favourite, by the way) stone fruits and zucchini.
As I explained last time I prepared my zucchini bread recipe, I tend to go over board when I purchase zucchini. I still can’t figure this out. Maybe it’s their glorious green colour that has me believing I’m eating healthy food or maybe I’m just a greedy guts!
I find them quite versatile in the kitchen and usually find myself using them in a variety of dishes.
My latest creative use for zucchini was to play around with a bruschetta recipe and serve this up as a starter at a dinner party I was hosting. I have to say the flavours and presentation were spot on.
My “Greek touch” was evident in this dish by using the walnut skordalia. I absolutely adore it’s garlic/nutty characteristics. When I made the walnut skordalia last time, I used some of it as a topping on crostini and served it as a canapé.
This time I upped the ante by spreading it on toasted sourdough bread, topping that with some lightly sauteed zucchini batons and finishing it all off with some feta cheese.
All the elements that brought this dish together worked harmoniously- crunchy sourdough, a good kick of garlic in the walnut skordalia, sweetness from the zucchini and the saltinesss from the cheese. I’m sorry to brag but it was a real winner.
If you really don’t want any bread you can turn this into a “salad” by tossing the zucchini and skordalia together and topping it with the cheese.
- 2 large zucchini chopped in half then into batons
- 6 slices of sourdough bread
- olive oil for frying
- a few chunks of feta cheese
- a small amount of chopped parsley
- one batch of walnut skordalia
- Fry the zucchini in a pan with a little olive for a few mins-until the zucchini get some colour. Do not overcook and allow to get soggy! Once cooked set aside.
- Brush some olive oil on your sourdough bread and either fry it in a pan or grill/broil it in the oven.
- Once the bread is done spread some walnut skordalia on the base, top with some cooked zucchini batons and top furthermore with some feta. Sprinkle some chopped parsley for garnish and drizzle some olive if desired.
*Recipe for walnut skordalia can be found here*