by Angela Trentadue

Although we all make every effort to pick summer squash at just the right stage, it’s easy to let it go too far. This recipe is great for those zucchini that got a couple extra days growing time but have maintained their dense texture and would be a shame to throw into the compost. The zucchini, cut into round slices and fried, replaces the bread element of bruschetta and is topped with a simple but succulent tomato salad. However, you could easily top these zucchini “crostini” with olive tapenade, eggplant caviar, even some fresh salsa verde. Make sure to serve this bruschetta while it’s still warm – the contrast of crunchy, hot sweet zucchini with the bright, meaty, cold tomato salad is perfect. Have the kids help spoon the topping on. They’ll really love this dish too.

Ingredients

1 large zucchini, about 3-5 inches in diameter
2 tsp salt

Slice zucchini into 1/2″ rounds. On a sheet pan, spread slices out in an even layer, sprinkle with salt and let sit about 20 minutes.

Meanwhile, prepare the tomato salad:

3-4 vine-ripened tomatoes
1-2 cloves of garlic
sea salt & fresh ground pepper
extra virgin olive oil

Cut tomatoes into 1/2″ dice put into a medium sized bowl. Finely chop the garlic and add to the tomatoes. Sprinkle over a generous pinch of sea salt and couple grinds of black pepper, then stir gently to mix. Pour over a generous glug of olive oil (about 2 tablespoons. Enough to give the salad a nice sheen and a little viscosity) and mix a bit more. Set aside and allow the flavors to come together.

To complete the zucchini:

2 eggs
2 c all-purpose flour
1 tsp sea salt
and
1/2 tsp fresh ground pepper
canola oil (for frying)
8-10 oz fresh mozzarella (optional)

1. Cover the bottom of a wide skillet, preferably cast-iron, with oil (about 1/4″) and bring to temp over medium heat. To test the temperature of the oil, drop in a pinch of flour. It should lightly sizzle.
2.  Into one small bowl, crack the two eggs and beat well.
3. Next to that set another small bowl, add the flour, salt and pepper, and mix together.
4. Working with one slice at a time, dip zucchini into eggs, letting any excess drip off. Then dip into flour and coat.
5. Carefully slide the zucchini slice into the oil and continue with remaining slices. Fry a few slices at a time so as to not crowd the pan, and monitor the temp of the cooking oil. A light sizzling sound should always be heard.
6.  Cook zucchini about 3 minutes on each side, until golden brown.
7.  Remove to a towel covered plate.
8.  Top with a spoonful of tomato salad and a small slice of mozzarella. Serves 4 depending on the length of the zucchini.

by Angela Trentadue

Adding some cooked bulgur wheat, whole wheat couscous or quinoa to the mix then place a   heaping spoonful atop some spicy salad greens and this becomes a nourishing, tasty meal.

Ingredients

1 globe eggplant
2 tsp sea salt
1/4 cup extra-virgin olive oil
sea salt & fresh ground pepper
6-8 sun-dried tomato halves
1/2 cup toasted and skinned hazelnuts
1/4 cup, packed, fresh basil
1/2 pint fresh cherry tomatoes

Directions

1. Cut globe eggplant, crosswise, into 1/2″ thick slices and lay out on a sheet pan. Sprinkle with salt and let sit about 15 minutes.
2. Prepare the grill. When you can hold your hand 1-2″ over the fire for about 3-4 seconds, the fire is ready.
3. Pat eggplant dry with a towel and brush olive oil over each slice. Season with salt and pepper.
4. Grill until lightly charred and tender, but not mushy, about 4 minutes per side.
5. When cool enough to handle, cut into 1/2″ dice and put into a large bowl.
6. In the meantime, roughly mince sun-dried tomato and add to bowl.
7. Cover hazelnuts with a towel and press down with the heel of your hand to break them up into assorted sizes. Add to eggplant.
8. Roughly chop basil and add to bowl.
9. Cut cherry tomatoes in half and add. Stir gently to mix all ingredients, adding a dash of olive oil if necessary.
10. Season with salt and pepper.

    Serves 2-4