Zucchini Carpaccio

Get The Full Nutrition Value Out Of The Zucchini And Directly To Your Body. Really Healthy And Very Simple To Make.

Ingredients

• 2 medium zucchini
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1/2 lemon, juiced
• 1 leek, white part only, sliced thinly
• 1/4 pound piece Parmesan
• Fresh mint leaves, for garnish

How To Make It

1. slice zucchini into very thin rounds. 
2. Overlap zucchini disks in 1 layer on a plate; 
3. season with salt and pepper. 
4. Drizzle over the olive oil and lemon juice and scatter with leeks. 
5. shave very thin slices of Parmesan and place them over leeks. Garnish with mint leaves. Serve immediately.

Zucchini Quiche With Feta Cheese

Easy To Make And A very Nice Starter for all kind of guests.

Ingredients 

• 2 sheets frozen ready-rolled shortcrust pastry, thawed (partially)
• 1 small zucchini 
• 60g Greek feta cheese, 
• 4 eggs
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon finely chopped fresh chives
• 2 garlic cloves, crushed
• 1/4 teaspoon dried chili flakes

 How To Make It

1. Preheat oven to 190°C fan-forced. 
2. Cut the zucchini into ribbons and crumble the feta.
3. Place a baking tray in oven. Use pastry to line base and side of a 4cm-deep, 24cm (base), loose-based fluted flan tin, trim it to fit. Prick the base(you can use a fork). 
4. Freeze until firm. Place tin on hot baking tray in oven. Bake until golden (about 10-15Min). Remove from oven. Reduce oven temperature to 170°C fan-forced.
5. using a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan.
6. Arrange zucchini and feta in pastry case.
7. Make egg mix. Stir in chives, garlic and chilli. Pour over zucchini mixture. Bake for 35 minutes or until golden and just set. Serve.

Stuffed zucchini flowers

This Is A real treat...work Gently with the flowers the brake in a second.

Ingredients 

• 1 egg white
• 8 kalamata olives, halved
• 3 1/2 anchovies
• 6 small basil leaves
• 200g fresh ricotta
• light olive oil, for deep-frying
• 18 Zucchini flowers
• Lemon wedges, to serve
• 6 small basil leaves
• Batter
• 100g plain flour
• 1 tbs olive oil
• 150ml chilled light beer

How To Make It

1. Gently discard yellow stamens in centre of flowers. 
2. Finely chop olives, anchovies and basil. 
3. Place in a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into center of each flower, then twist petal ends to enclose. 
4. For batter, place flour and 1/2 tsp salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk egg white until soft peaks form then gently fold into batter.
5. heat deep oil to medium heat until 180ºC, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 minutes or until golden. Scatter with salt and serve with lemon wedges.