Crunchy zucchini salad with pine nuts -and a few days in Rome
For the most part, food ingredients taste different depending on whether they are cooked or not cooked. Mushrooms, peppers, broccoli or cauliflower, as well as carrots or brussels sprouts, can be prepared in many ways: sautéed, fried, baked, battered, in tempura, and even raw, in salads or smoothies. But few ingredients have such different flavor when you use a different method of dicing or cutting.
To me, zucchini is one of those. While I don’t usually eat raw zucchini, raw zucchini cut in ribbons is the exception, and I can eat as many of those as crispy battered zucchini (get the recipe here). (more…)
So many zucchinis! When I planted my vegetable garden back in the spring, I didn’t realize I would get such a generous bounty. My friends Cort and Kathleen share the produce from their amazing garden as well, so I’ve ended up with quite a few of them! All the better, since crispy battered zucchini are a hit with my family.
