Zucchini With Basil Oil And Mint Recipes

Steps:

• For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 350 grams (1 1/2 cups) water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it's doubled in sized and bubbling.
• For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don't have a pizza stone, you can use a baking sheet.)
• Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.
• Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, 6 to 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.
• Repeat with the other half of the pizza dough and ingredients.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
• Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
• Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
• Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.

Steps:

• Cut the zucchini into 1/4-inch thick slices, or to prepare it Veneto fashion, cut the zucchini lengthwise into 1/4-inch thick slices. Sprinkle with salt and let stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat dry.
• In a small bowl, combine the mint or basil, parsley, and garlic.
• Warm the olive oil in a frying pan over medium high heat. In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4 to 5 minutes.
• Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar. Repeat with the rest of the zucchini, mint mixture and vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with vinegar in the dish, before serving