Zucchini

I went away for a few days and some zucchini became huge. I have to find ways to serve them on the table with a bit of variations.

 

spicy zucchini "noodle"

1. Spicy "noodle"

Use a julienne peeler to peel the skin & green outer part of zucchini, leaving behind pure white core.

Blanch in water for 15 seconds, serve in a bowl, add a little soy sauce and sesame oil, a spoonful of XO sauce and sprinkle roughly crushed roasted salty peanut.

zucchini cream like soup

2. Cream like soup

Cut the white core into cubes and cook for 5 minutes in stock until soft, puree to form a cream like soup, season with lemon, salt & pepper, and slices of salami (optional).

 

pickled zucchini

3. Pickled zucchini

Cut zucchini into thin slices, in a big bowl mix with 1.5% by weight of salt, rest for half an hour, a lot of liquid will come out. Place in a large dish and add in apple vinegar until just cover all zucchini. Mix in pear cut into cubes for sweetness and cubes of tomato for colour. Ready to serve in 2 hours, and can keep for a few days in the fridge.