Zucchini Salad with Mint and Provençal Rosemary Almondsby Julie Horton - Thursday, September 6, 2012
Spring comes and you innocently plant not one but two zucchini plants in the garden – after all, one could die. Well, the time of reckoning has arrived! You now have 5 to 8 ripe zucchini coming in daily and you fear that your alternatives for getting rid of all of it are running out. Co-workers are beginning to avoid you and your bags of zucchini, zucchini cakes and breads. We understand the desperation and though we don’t have the solution to all of your zucchini problems, we do have a delicious and fresh recipe from France to help.
Pour yourself a glass of white wine, warm a baguette, and enjoy a virtual trip to Provence with your zucchini. Enjoy the harvest!
Provencal Rosemary Almonds (Optional but highly recommended for the salad or snacking):
3 tablespoons butter
2 teaspoons dried rosemary, crushed
¾ teaspoon salt
¼ teaspoon cayenne pepper
2 cups raw almonds
Preheat oven to 350 degrees. Using a baking sheet with a lip, melt butter. Mix seasoning into the butter, and then toss in almonds. Bake seasoned nuts for about 10-12 minutes, stirring once, until toasted and fragrant. Remove from heat and serve warm or at room temperature.
2 plum tomatoes, chopped
3 medium zucchini, chopped
1 ½ tablespoons lemon juice
3 tablespoons olive oil
1/3 cup packed finely chopped mint leaves
¼ cup finely chopped fresh parsley
Toss ingredients together, garnish with the almonds and serve.
Recipes adapted from About.com