Blue Ribbon Prize Winning Recipe from the 2011 Zucchini Festival
created by David Sotnick
Zucchini is among the most popular, plentiful, and versatile of the summer squashes. Just like the tomato, the zucchini is technically a fruit. It’s low in calories and a very good source of potassium, and vitamins A, C, and B complex. It can be eaten raw to retain its health-giving enzymes, or cooked in an endless variety of ways in savory dishes as well as desserts. Even the delicate flower of young zucchini may be consumed and is considered a delicacy.
4 medium zucchinis thinly sliced lengthwise
Crunchy “zuked” curried mayo
2 T mayonnaise of choice
½ small zucchini, chopped and drained
3 cloves garlic, chopped or thinly sliced
1 T olive oil
Curry to taste
Ripe local tomatoes and Boston lettuce
Sandwich bread of choice
First, make Zucchini “Bacon” by using a vegetable peeler to slice 4 medium zucchinis thinly lengthwise. Lightly dust zucchini slices with sea salt and sauté in olive oil until crispy. Set aside.
Next, create Crunchy “Zuked” Curried Mayo by sautéing 3 cloves of chopped or thinly sliced garlic and ½ of a small, chopped, drained zucchini. Add this mixture to 2 tablespoons of mayonnaise of choice, and add curry to taste. Mix well.
To make the “ZLT Zandwich”, toast your favorite sandwich bread. Spread the Crunchy “Zuked” Curried Mayo on both sides of the toasted bread and adorn with Zucchini “Bacon”, lettuce, and tomato. Enjoy!