04 August 2011

pesto & grilled zucchini bites. {grain-free & vegetarian}

4 August 2011

I can not believe it is already August. The summer is flying by--& a beautiful New England summer at that!

One of my co-workers was lovely enough to share some zucchini & squash (including the flowers!) from her garden & my mind began to reel with ideas for what I wanted to make. I settled on some thoughts of pesto, ricotta, & Parmesan...& man, I was basically licking the platter...It was sick.

Although there seems to be a few steps & layers, this is simple & looks really gorgeous. 

Basil Pesto.
This will be more pesto than you need, but you can use it on pasta, potatoes, grill vegetables or even mix it in with a little mayonnaise for sandwiches.

2 handfuls basil
2 TBL pinenuts
1 clove garlic
1/3 cup grated parmesan
pinch of sea salt & cracked pepper
1/4 cup extra virgin olive oil

  1. combine ingredients in a food processor. Blitz until combined.

Cherry Tomato Sauce.
This will make more than you need, but you will eat all of it by the spoonful! I have never served this without people wanting more. If you have a lot of cherry tomatoes, double the batch & freeze some.

1/2 cup onion, finely chopped
2 cloves garlic, grated
2 TBL butter
1/2 cup olive oil

  1. cook over medium heat until the onions are tender-around 10 minutes
  2. Add a pinch of salt or pepper

1 pint of cherry tomatoes, halved

  1. add to the onions & continue to cook for another 10 minutes.
  2. throw in a handful of chopped basil...

This would be great on a grilled pizza too.

3/4 cup of whole milk ricotta
sea salt & cracked pepper
1/2 chili, diced
pinch of nutmeg

  1. Whisk ingredients together.

To Assemble.
  1. Cut 10 1" slices of zucchini & season with sea salt & cracked pepper.
  2. Preheat the oven broiler.
  3. Fry over medium high heat for approximately 5 minutes per side (or until golden); set aside on a baking sheet lined with tinfoil.
  4. When the zucchini is fried, using a table spoon place some pesto, then ricotta, then the cherry tomato sauce on the slices.
  5. Grate a little parmesan over all of them (to your taste).
  6. Broil on the bottom rack until bubbly & a little golden on top (about 4- 5 minutes).
  7. Then tuck in!
happy eatings & cheers!
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