Some of the best recipes are ideas taken from here and there ...
These gorgeous smoky zucchini were inspired by a visit to MoVida in Melbourne and Press Food & Wine in Adelaide and they’ve been a hit on Waiheke over summer served alongside barbecued chicken and lamb, and grain salads based on freekeh, bulgur wheat and barley.
Ingredients
—1 cup plain Greek yoghurt 8 firm zucchini Extra virgin olive oil ½ cup black kalamata olives, drained 1 Tbsp smoked paprika Pared rind of 1 lemon (small strips) 3 cloves garlic, peeled and sliced 1 Tbsp marjoram or a few pinches dried oregano
Method
—1 Drain yoghurt for 2 hours in a sieve lined with paper towels.
2 Preheat oven to 250°C (475°F). Cut each zucchini lengthwise into four fat strips and transfer to a well-oiled shallow roasting tin. Dot with olives, dust with paprika using a small sieve, and add lemon zest, garlic and marjoram. Drizzle with a little more oil and season with salt and pepper.
3 Cook for 10 minutes, then remove from oven and turn pieces of zucchini over. Return the dish to oven for a further 5 minutes. Transfer to serving dish and cool for 10 minutes. Top smoky zucchini with curd and drizzle over juices from tin.
Photography Aaron McLean http://www.aaronmclean.com
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I’m going to try that with our rampicante which are prolific. We got one plant given to us and it’s going gangbusters. Tromboncini is another name for this squash. It sweet and nutty and not at all watery.
Makes great zucchini relish and fritters too.
Sounds fantastic Sue. I love those Italian names. Save me some seeds!