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Posts tagged with Zucchini

Meatless Monday recipe of the week: Grilled Summer Squash and Brie Sandwiches

Whole Foods' Grilled Summer Squash and Brie Sandwiches.

Whole Foods' Grilled Summer Squash and Brie Sandwiches. by Sarah Henning

Last Meatless Monday, we did a sandwich. This time, we're doing one again and we're taking it outside.

This grilled sandwich features one of the season's most prolific offerings — zucchini squash. The squash is the hearty base of this sandwich, which also includes melt-in-your-mouth brie, fresh tomatoes, garlic and, if you prefer, sprouts.

It would go great with sweet corn and a salad on (yet another) hot summer night.

Grilled Summer Squash and Brie Sandwiches

2 zucchini or medium yellow squash, sliced lengthwise into 1/2-inch-thick slices

2 teaspoons extra-virgin olive oil

1/2 teaspoon coarse sea salt

1/4 teaspoon freshly ground black pepper

4 thick-cut slices round country bread (sometimes known as a boule)

1 large garlic clove, split

10 ounces Brie cheese, sliced

1 large tomato, sliced

1 cup sunflower, radish or other sprouts

Prepare a grill for medium-high-heat cooking or preheat the broiler. Brush squash with oil and sprinkle with salt and pepper. Grill or broil, turning once or twice, until tender and nicely browned, 6 to 8 minutes. Set aside.

Grill or broil bread until just lightly browned, about 1 minute per side. Rub bread on both sides with garlic; discard garlic. Cover tops of slices with Brie; place on a cool part of the grill and cover the grill (or broil) until the cheese is somewhat melted. Top with grilled squash, tomatoes and sprouts. Cut each sandwich in half and serve.

— Recipe from www.wholefoodsmarket.com

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Meatless Monday recipe of the week: Zucchini Curry

Loaded down with zucchini from your garden or CSA? Or maybe you’ve just noticed they’re super cheap right now at the store. Take advantage with this unusual curry dish and then freeze some of zucchini now for use in this dish in the winter.

Zucchini Curry

1/2 teaspoon yellow mustard seed

1/2 teaspoon cumin seed

1 garlic clove

1 teaspoon minced jalapeño pepper

2 teaspoons peeled and grated fresh ginger

2 teaspoons sea salt

1 tablespoon curry powder

1/4 teaspoon ground coriander

2 tablespoons butter

1 large onion

6 medium zucchini, cut 1/2 inch thick

1 can coconut milk

1/4 cup chopped fresh cilantro

3/4 cup slivered almonds

Toast mustard and cumin seeds and cool.

Pound garlic, jalapeño (to taste), and ginger to a paste with 1 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then stir in curry powder, coriander, and mustard and cumin seeds.

Heat butter in a 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, stirring, until golden, about 8 minutes. Add curry paste and cook over moderately low heat, stirring, 2 minutes.

Add zucchini and cook, stirring, until it begins to appear moist, 3 to 5 minutes. Add coconut milk and remaining teaspoon salt and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until zucchini is just tender, 10 to 12 minutes.

Serve sprinkled with cilantro and slivered almonds.

Makes 6 main-course or 8 side-dish servings.

— Recipe from www.organicvalley.coop.

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