I don't consider zucchini a favorite vegetable of mine. To me zucchini is rather bland, watery, and tasteless just like any other summer or winter squash. It's usefulness to me is very limited, usually in minestrone and that's about it. I have seen recipes for zucchini muffins or cakes which don't appeal to me at all. But one recipe that made me take a second look at zucchini is Eric Ripert's Parmesan Zucchini With Balsamic. The simplicity of the dish piqued my interest and bought 2 pieces at the farmer's market. I altered the recipe though because I realized my main dish, caldereta, is already piquant and a bit acidic and thought the balsamic vinegar will not pair well with the slightly sour meat dish. I fried the slices instead of baking them for a little bit of color then drizzled them with black truffle olive oil and shaved some Parmesan on top. The vegetables are soft but with a little bit of crunch, they are sweetish and the truffle oil flavoring is just fantastic, I love it! There I said it.^__^
I will make Chef Ripert's dish another time and maybe will also try the muffins or cake. Better late than never in appreciating this vegetable.:D
Zucchini With Truffle Oil
2 medium zucchini
extra virgin olive oil
black truffle olive oil
- With a vegetable peeler, peel the skin lengthwise in an alternate pattern. Cut them into ¼-inch slices.
- Heat 1 tsp olive oil and fry the slices in batches until just soft but still a bit crunchy. Add more oil as you fry when needed.
- Arrange in a circle on a round platter. Sprinkle sea salt to taste and chopped parsley. Drizzle with about half a tsp of truffle oil. A little goes a long way so use sparingly. Shave Parmesan cheese all over. Serve warm or at room temperature.