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Composition - Blackened Zucchini:
- Make ready 3 zucchini
- Make ready 1/2 lb ricotta
- Prepare as needed for olive oil
- Prepare 1 tsp - black pepper
- Get 1/2 cup nicoise olives
- You need 1/2 cup - roasted pepitas
- Prepare 1 splash - balsamic
You could impress at a dinner party or just have an easy solo lunch! Not having tasted blackened redfish, golden caviar, blue cornmeal, jicama, Chinese pear and the liver from a moulard. Once zucchini cooks to al dente, drain excess water, then return to heat and add sour cream and lemon Portion zucchini in the sauce into two low bowls and topped with sliced blackened chicken. Soread the zucchini on the prepared baking sheet.
Blackened Zucchini step by step:
- Slice zucchini lengthwise.
- Heat a splash of oil in a cast iron skillet over medium heat.
- Seer zucchini on both sides.
- Chop olives and combine with ricotta and olive oil. Season with salt.
- Crush pepper in a mortar. Remove to a dish, and crush pepita similarly.
- Smear ½ the ricotta on each of 2 plates. Stack the zucchini logs on top. Finish with black pepper, crushed pepita, sea salt, and balsamic.
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