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crafty_packratFrom my Independence Day Cook-In (all recipes from Purple Citrus and Sweet Perfume)
Grilled Zucchini with White Cheese and Zucchini Flowers Salad
3 T olive oil
3 zucchini, sliced lengthwise into thin strips
6 zucchini flowers, timed and cleaned
7 ounces soft white cheese, such as feta or goat cheese
Sea salt and freshly ground black pepper
Juice of 1 lemon
1 t nigella seeds, toasted
Notes: The zucchini cooked up well in my Lodge griddle-grill, but because the burner is a bit lopside, the oil wasn't distributed evenly; the zucchini also came out fried or roasted, depending on where on the grill it was (though still tasty). We couldn't find nigella seeds, but substituting toasted sesame seeds works well. As does foregoing the flowers, if you can't get them. We also used Bulgarian feta -- which the author of the cookbook recommends, though it was a complete coincidence that our feta was Bulgarian.
Grilled Zucchini with White Cheese and Zucchini Flowers Salad
3 T olive oil
3 zucchini, sliced lengthwise into thin strips
6 zucchini flowers, timed and cleaned
7 ounces soft white cheese, such as feta or goat cheese
Sea salt and freshly ground black pepper
Juice of 1 lemon
1 t nigella seeds, toasted
- Heat 1 T of olive oil in a heavy ridged grill pan. Grill the zucchini strips, roughly 1 minute on each side, until just golden brown. Remove and cool. You may need to do these in batches.
- Place the cooked zucchini in a large bowl, add the zucchini flowers, crumble in the cheese, and season to taste.
- Mix the lemon juice, remaining olive oil and nigella seeds in a small bowl. Drizzle over the zucchini, flowers, and cheese, toss gently and serve immediately.
Notes: The zucchini cooked up well in my Lodge griddle-grill, but because the burner is a bit lopside, the oil wasn't distributed evenly; the zucchini also came out fried or roasted, depending on where on the grill it was (though still tasty). We couldn't find nigella seeds, but substituting toasted sesame seeds works well. As does foregoing the flowers, if you can't get them. We also used Bulgarian feta -- which the author of the cookbook recommends, though it was a complete coincidence that our feta was Bulgarian.
