Zucchini Pesto

Oh man, when I saw this recipe I knew I had to try it!  And since so many people at my work have green thumbs and grow giant zucchini, I needed more recipes just like this to keep my palate happy.

Zucchini Pesto

source: somewhere on the internet...but not really sure where.

Ingredients:
3 medium zucchini (or 1 gigantic homegrown one)
2 tsp sea salt
2 garlic cloves, minced
1/4 cup basil, shredded
1/2 cup almonds, toasted and finely chopped
1 Tbsp thyme leaves, chopped
1/2 cup finely shredded parmesan cheese
Juice from one lemon
1/2 tsp fresh lemon zest
3-4 Tbsp extra virgin olive oil
freshly cracked black pepper
extra sea salt if necessary


Using a box grater, coarsely grate the zucchini.  Place the shredded zucchini on a fresh kitchen towel and sprinkle with salt.  Allow to sit for 5 minutes.  Squeeze the towel to remove all excess moisture that you possibly can.


Put zucchini in a medium sized bowl.  Add the garlic, basil, almonds, thyme, parmesan, lemon juice, lemon zest and 3 Tbsp olive oil.  Stir until well combined.  Add pepper and taste.  Add more salt and olive oil, a little at a time, if necessary.  Refrigerate for at least an hour before serving. 


Serve with pita, pita chips, toasted ciabatta bread, crackers, etc. 

Sweet n' Spicy Zucchini Pickles

There are lots of recipes out there for zucchini, but plenty of them involve baking or frying.  Neither of which I was up for the other night, so when I found this recipe for Sweet n' Spicy Zucchini Pickles in the latest issue of Cooking Light I was excited!  I hadn't heard of zucchini pickles before but they sounded like fun to me so I made them.  Why not?  They're yummy and totally delicious by themselves as a light snack or on hamburgers or anything that you would use regular pickles for with an extra kick! 

Sweet n' Spicy Zucchini Pickles

source: Cooking Light, August 2010 issue
serves: makes full 2 Ball jars of pickles

Ingredients:
4 cups zucchini, sliced in 1/8" slices
1 cup sweet onions, slivered
3 garlic cloves, thinly sliced
1 cup white vinegar
1/2 cup sugar
3/4 tsp crushed red pepper flakes
1 tsp mustard seeds
3/4 tsp sea salt


Combine vinegar, sugar, red pepper flakes, mustard seeds and salt in a small sauce pan.  Bring to a boil.  While mixture is coming to a boil combine zucchini, onions, garlic in 2 Ball jars.  Pour half the vinegar mixture over the zucchini in each jar.  Fill the rest of the way up with water and refrigerate for at least 24 hours before serving. 

These pickles are so pretty!

These zucchini pickles don't give off their heat right away, but after chewing for a few seconds you will feel the kick!  Then the sweet kicks back in and the flavor that is left in your mouth is fresh and summery.