Thursday, August 21, 2014
I found this recipe on Amy's New Kitchen. Picked up a few zucchini at the farm stand and after eating Carol's Cake Batter Zucchini Bread I needed to find something lower in calories to enjoy!
The pesto is in parenthesis because this recipe does not have the consistency of pesto. I followed the directions and used a box grater but feel the zucchini should of been finely chopped. I'll do that next time, it's a good recipe and a great way to use up zucchini.
My basil plant is doing great so just walked out on the deck and picked fresh basil. I'm not a fan of thyme so I didn't add it. I also didn't add the almonds.
3 medium zucchini (or 1 gigantic homegrown one)
2 tsp sea salt ( used 1 teaspoon salt)
2 garlic cloves, minced
1/4 cup basil, shredded
1/2 cup almonds, toasted and finely chopped ( didn't use)
1 Tbsp thyme leaves, chopped ( didn't use)
1/2 cup finely shredded Parmesan cheese ( used parm from the green top container- I need to use it up and next time will use fresh which I know is SO much better)
Juice from one lemon
1/2 tsp fresh lemon zest
3-4 Tbsp extra virgin olive oil
freshly cracked black pepper ( didn't use)
extra sea salt if necessary ( didn't use)
Using a box grater, coarsely grate the zucchini. Place in a mesh strainer and sprinkle with the salt. Let it sit for about 5 minutes. Remove excess moisture with clean kitchen towel or cheesecloth.
Put zucchini in a medium sized bowl. Add the garlic, basil- which I added to the food processor to get 1/4 cup, almonds, thyme, parmesan, lemon juice, lemon zest and 3 Tbsp olive oil.
Stir until well combined. Add more salt if needed and pepper to taste. Add the olive oil, a little at a time, mixing well. Refrigerate for at least an hour before serving.
Serve with crackers.