Zucchini With Olives Recipes

ZUCCHINI CAPONATA WITH OLIVE DIRT

Steps:

• Heat a wide saute pan over medium heat and add olive oil. Add the onions and garlic and cook until translucent. Add the zucchini and let caramelize, stirring occasionally, about 10 minutes. Add the capers, raisins, basil and thyme. Deglaze with the vinegar. Add the pureed yellow tomato. Cook over high heat until everything is coated and mixed together, about 3 minutes. Season with sugar and some salt and pepper.
• Bring neutral oil to 375 degrees F in a deep-fryer. (See Cook's Note.) Place pine nuts in a mesh strainer, then lower them carefully into the oil and let fry until golden. Lift back out to a paper towel-lined tray and season lightly with salt.
• Put zucchini caponata into a bowl. Sprinkle pine nuts and Olive Dirt on top. Garnish with fresh basil leaves and basil buds.
• Preheat the oven to 350 degrees F.
• Pulse olives, panko, flour, butter, cocoa powder and some salt in a food processor until it resembles wet dirt. Spread on a parchment paper-lined baking sheet and toast in the oven, 15 minutes. Allow to cool, then pulse again in food processor.

GRILLED ZUCCHINI WITH BLACK OLIVES AND MINT

Steps:

• Prepare grill.
• Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper to taste.
• Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice.

ZUCCHINI-TOMATO TIAN WITH OLIVES

Steps:

• In a large skillet, heat 2 teaspoons of the oil over medium heat. Add the onion, garlic, half the herbs and salt. Cook gently for 5 minutes.
• Remove onions to a gratin dish, spreading them evenly over bottom.
• Preheat the oven to 375 degrees. In the same skillet, heat another 2 or 3 teaspoons oil over medium-high heat. Add the zucchini, salt and pepper to taste and the remaining herbs. Saute, stirring frequently, about 10 minutes, or until zucchini begins to color.
• Distribute the zucchini over the onions. Tuck slices of tomato and olives into the mixture. Drizzle the remaining oil over top. Cover with foil and bake for 20 minutes. Remove foil and bake 5 to 10 minutes longer, or until some of the juices have evaporated. Serve warm or at room temperature, with a wedge of lemon or cruet of vinegar, if desired.