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Summer Food: Grilled zucchini salad with herb flowers

K. O'Dea and Google Images
K. O'Dea and Google Images

Cooking in the summer should provide us with particular pleasure. Fresh produce, small green gardens, beds of herbs, sunlight playing through trees, and picnic spreads of fruit and flowers. All this suggest an approach to summer based on unity, harmony, and about fun. Summer meals and summer appetites are often small and light.

Recipes and Ingredients should reflect the summer gardens. It should be local! It should also take into account the temperature both insight and out. Summer is not the time to be turning on that oven. should farm fresh ingredients that can be easily prepare cold or cooked on the grill.

Menus need thoughtful planning. The most memorable summer meals are those were your guest share a physical experience, such as making their own herb vinaigrettes or eating finger foods.


4 medium zucchini


olive oil

2 tbsp vinegar

juice of 1 lemon


fresh thyme flowers and leaves or chives with flowers

fresh feta cheese or grated parmesan cheese


1. Wash, trim and cut the zucchini into slices lengthwise. Salt the slices and leave them to drain for half an hour. Wipe dry and coat with oil.

2. Grill under a broiler or on a grill at low temp. When slices are golden brown on both sides layer them in a serving dish.

3. Over each layer sprinkle with a mixture of the vinegar, lemon juice, herbs and pepper. Drizzle a thin coat of olive oil over the entire dish.

4. Scatter herb flowers and crumble herb leaves on top. toss or layer your choice of cheese on top. Cover with aluminum foil a return to grill for about 5 minutes or until complete warmed through.

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