Zucchini, The Way To Cook With Imagination

Zucchini (or zucchini). Long, short, round, climbing, light or dark, they are among the most generous vegetables in the garden in the summer season. Zucchini are the fruits of annual plants that belong to the cucurbit family. The delicious flowers of these vegetables are also tasted, very delicate bellflowers of bright orange, perfect for accommodating various fillings and then being cooked in the oven or battered and fried. 

The fruit, conversely, the actual courgette, must be harvested when it is still young, a few days after ripening, to prevent the seeds from developing too much inside. The Mediterranean tradition sees zucchini present on the table in infinite versions: stewed, browned, breaded and fried, grilled, as a condiment in pasta and risotto, on pizza and focaccia, but also stuffed, with different fillings according to local tradition. We present you an overview of our culinary proposals with courgettes to get to know them better and suggest some more ideas to bring them to the table now that they are abundant in the garden.

Stringy Zucchini Skewers With Smoked Scamorza Cheese, The Recipe

A simple and mouth-watering recipe? It is that of stringy zucchini skewers. Baked, vegetarian, light and fragrant. The stringy heart of these zucchini skewers makes them irresistible and with a pleasant smoky note. Given by the scamorza that embraces the sun-dried tomatoes in oil.

Ingredients  

1. Two zucchini
2. One smoked cheese
3. 4 – 5 dried tomatoes in oil
4. bread crumbs
5. fresh mint
6. fresh thyme
7. One clove of garlic
8. extra virgin olive oil
9. salt and pepper

Preparation

Start preparing the stringy zucchini skewers by peeling and washing them, then thinly and evenly slice them lengthwise (helped with a mandolin). Distribute the zucchini slices on a colander, sprinkle them with coarse salt and let them soften for about 20-30 minutes, then rinse them gently and place them in a large bowl. Season the courgettes with the aromatic herbs, the peeled, crushed and cored garlic clove, a grind of pepper, and a drizzle of oil and season them evenly. Preheat the oven to 180°C. In the meantime, cut the scamorza cheese and dried tomatoes into even pieces.

Then put a piece of scamorza cheese and dried tomatoes on each zucchini slice and roll it up on itself. Stop the zucchini rolls with a bamboo toothpick, creating skewers. Perfume the breadcrumbs with the chopped aromatic herbs, pass the skewers through them and transfer them to the oven-dripping pan covered with baking paper. Drizzle everything with a drizzle of oil, then put the zucchini skewers in the oven and let them cook for about 15 minutes. Then take the skewers out of the oven and enjoy them sparkling.

Steps 

1. Clean and wash the zucchini and then slice them lengthwise
2. Sprinkle the slices with coarse salt and let them rest for 30 minutes, then rinse and place them in a large bowl.
3. Season the courgettes with the aromatic herbs, the clove of garlic, pepper and a drizzle of oil.
4. Preheat the oven to 180°C. In the meantime, cut the scamorza cheese and dried tomatoes into small pieces.
5. Place a piece of scamorza cheese and a piece of dried tomato on each zucchini slice and roll it up.
6. Close the zucchini rolls with a bamboo toothpick, creating skewers.
7. Perfume the breadcrumbs with the chopped aromatic herbs, pass the skewers through them and transfer them to the oven-dripping pan.
8. Sprinkle everything with a drizzle of oil, then put the skewers in the oven and let them cook for about 15 minutes.
9. Remove the skewers from the oven and enjoy them sparkling.

Also Read: Hunger Attacks: Causes, How To Fight Them, And What To Eat