Four ways with...

Dish - Everyday Dish - - What's On -

BAKE IT SALAD IT

Shal­low fry discs of zuc­chini in olive oil, splash with wine vine­gar, finely chopped gar­lic and shred­ded mint and serve as an an­tipasto salad.

GRILL IT

Halve small zuc­chini and mix with an oil, mar­jo­ram, le­mon zest and cook briefly on a hot bar­be­cue grill. Serve with roasted basil toma­toes, grilled corn and a creamy potato salad.

PASTA IT

Quickly fry off rounds of firm zuc­chini in hot oil un­til golden and strew over a bowl of pasta tossed with fresh home­made tomato sauce. Serve with heaps of grated parme­san. Halve zuc­chini, scoop out flesh, chop, mix with herbs, gar­lic, crumbs, parme­san and egg, re­fill zuc­chini, scat­ter with parme­san and bake un­til golden.

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