Caviar De Courgettes Zucchini Caviar Recipes

Steps:

• Bring a large pot of water to boil.
• Add tomatoes and blanch 20 seconds.
• Drain.
• Peel, seed and chop tomatoes.
• Heat oil in a heavy large skillet over medium-high heat.
• Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and sauté 3 minutes.
• Stir in tomatoes, Worcestershire and lemon peel.
• Season to taste with salt and pepper.
• Refrigerate until well chilled, at least 3 hours and up to 8 hours.
• Drain off excess liquid.
• Add lemon juice and toss gently.
• Transfer to bowl.
• Serve with toasted pita bread.

Steps:

• Slice zucchini lengthwise with a mandoline or chef's knife as thinly as you can, and sprinkle lightly with salt. Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.
• Dry on paper towels and arrange the zucchini in layers in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and marinate, refrigerated, for at least 15 minutes and up to 1 hour. If you have more than 2 layers, you may need to turn the zucchini upside down every 15 minutes to coat them evenly with the lemon juice.
• To serve, arrange a few slices of zucchini on each plate. (Remove and discard garlic slices as you go.) Drizzle with olive oil and top with nuts and/or herbs. If you wish, add a few drops of runny honey, a few raisins or some Parmesan shavings.