Zucchini Week Wrap Up

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

Wow, what a week! We are so grateful for all the likes and comments.  We certainly had fun putting this together for you.  So if you missed anything let’s do a recap of what we did.

We started with dessert first, because life is short and needs to be savored.  So first up was Lemon Zucchini Cookies.

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With that we had a wonderful Zucchini Slaw to go with all the cookouts you will no doubt be doing very soon if not already.

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Next up was a wonderful chilled soup.  Chilled Zucchini Soup for those hot days this summer.

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We followed that up with a hummus.  Grilled Zucchini Hummus can be served warm or chilled.  And we liked it with crisp fresh vegetables or pita bread.

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And finished the week at the grill with Herbed Parmesan Grilled Zucchini.

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We had a wonderful time this week.  Please join us again next week for our new ingredient.  We are looking forward to connecting with you.  If you have had the time to make any of the recipes, please let us know in the comments or on our Facebook page.  Have a wonderful weekend.  See you Monday!

Modern Day Forager

Grilled Parmesan Zucchini

zucchini-18Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

We figured since you were already grilling you might as well make another side dish.  This just jazz’s up regular grilled zucchini.

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Here is what you need for this recipe.

Grilled Parmesan Zucchini

3 medium zucchini cut lengthwise

3 tablespoons olive oil

2 teaspoons oregano

2 garlic cloves, minced

1/4 teaspoon rosemary, fine dice

salt & pepper

freshly grated Parmesan cheese

  1. Preheat grill brush zucchini with olive oil.
  2. Sprinkle both sides of zucchini with oregano, garlic, rosemary, salt & pepper.
  3. Grill until zucchini is tender, about 4 minutes each side.
  4. Sprinkle with Parmesan and serve.

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Thank you for joining us at the grill today!  We hope you enjoyed it.  We would love to hear from you.  You can connect with us in the comments section or on our Facebook page.

Modern Day Forager

Zucchini Hummus

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Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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Did you know you can make hummus out of almost anything?  Well here is our take on zucchini hummus and its delightful!  With a little prep you can have this ready to go for a party days ahead of time.  For the zucchini, choose medium to small ones.  If once you slice them open, you see the seeds are large and watery, use a melon baller or spoon to scrape out.  Don’t dig too deep, you don’t have to get them all.  If they appear firm and the seeds are small you don’t need this step. Enjoy!

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Grilled Zucchini Hummus

Makes approximately 2 cups

1 large zucchini (about 1 pound total)

1/4 cup tahini

3 to 4 cloves of garlic

1 tablespoon fresh lemon juice

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

  1. Heat grill to high.  Use an oil-soaked paper towel held with tongs to lightly oil the grill grates. We also tried with a grill pan and it worked very well.
  2. Remove the ends of zucchini, then slice in half, lengthwise.
  3. If you find the seeds are large and watery, use a melon baller or spoon to scrape out.  Don’t dig too deep, you don’t have to get them all.  If they appear firm and the seeds are small you don’t need this step.
  4. Place the zucchini on the grill, cut side up, then reduce heat to low.  Cook for 10 minutes, just until browned and starting to get tender.  Set aside to cool.
  5. When zucchini has cooled enough to handle, place in a food processor.  Add tahini, garlic, lemon juice, cumin, smoked paprika and salt.  Process for 1 minute or until smooth.

The hummus can be served immediately or you can chill it for up to a week.  The hummus will thicken slightly as it chills.

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We enjoyed this with red and white radishes.  You can also serve with fresh pita, carrots or other vegetables for a new summer favorite side dish.

We would love to hear if you tried this recipe.  You can connect with us in the comments or on our Facebook page.

Modern Day Forager

Chilled Zucchini Soup

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Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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I love soup but really who wants to eat hot soup on a 100+ degree day?  Not me!  This is a chilled soup and it is so refreshing and not heavy at all.  Perfect for the summer.

Chilled Zucchini Soup

5 medium zucchini, coarsely chopped

2 medium yellow onions, coarsely chopped

4 tablespoons butter

1 tablespoon curry powder

1 quart organic chicken broth

1 cup cream (light, medium or heavy – your choice)

salt & pepper

1 medium zucchini, julienned and blanched for 1 minute (for garnish)

  1. Over low heat, in a large sauce pan, melt the butter and add the chopped onions and chopped zucchini.  Stir, then cover and sweat for 5 minutes.
  2. Remove lid, add 1 tablespoon curry powder and cook for about 2 minutes while stirring to avoid scorching the curry powder.  Then slowly pour in the chicken broth, stirring as you go.  Bring to a boil then back down to a gentle simmer.  Simmer for approximately 20 minutes or until the zucchini and onions are very soft.
  3. Remove from heat and let cool completely.
  4. Pour the cooled mixture into a blender and puree until smooth.  Add the cream and blend to combine.  Wait to do the final seasoning until serving.  Curry intensifies when cold so let the soup rest a bit before adding more.
  5. Chill further before serving.  Have chilled serving bowls ready.  Add julienned and blanched zucchini for garnish on top.

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Happy Wednesday!  Thank you for joining us.  We would love to connect with you and hear if you made the recipe.  Please connect with us in the comments or on our Facebook page.

Modern Day Forager

Zucchini Slaw

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

Well grilling season is right around the corner and you will need something to go with the burgers and zucchini slaw would be a wonderful addition to your spread.  For me, I can’t get enough fennel and this recipe shows it off nicely with the zucchini and lemon.  Super simple to make.  We think you will enjoy it.

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Zucchini Slaw with Fennel, Lemon and Cilantro

1 Fennel blub, trimmed and thinly sliced

1 medium zucchini, coarsely grated

1/2 cup cilantro leaves, rough chop

2 tablespoons fresh lemon juice

1 tablespoon preserved lemons, rinse first then fine dice

1 tablespoon mayonnaise

1/2 teaspoon salt

1/2 teaspoon sugar

1 tablespoon olive oil

  1. In a small bowl combine lemon juice, preserved lemons, mayonnaise, sugar, salt and olive oil and whisk together.
  2. Add thinly sliced fennel, grated zucchini and cilantro leaves and mix together until coated.
  3. Chill before serving.

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We would love to hear if you tried this recipe.  You can connect with us in the comments and on Facebook.

Modern Day Forager