Yes, I know…..
Another zucchini recipe.
But, do to the hot weather we've had, the green beans have come to a screeching halt, it's been too warm to do anything but slice the tomatoes, and we already ate all the sweet corn.
I refuse to pick the winter squashes until it's cool enough to put me in the right mood and I absolutely refuse to buy anything when I have this crazy potager.
There you have it…..
Zucchini.
Again.
Marinated Zucchini Ribbons
Total time: 10 minutes plus marinating time.
Ingredients:
- 1 zucchini or summer squash, about 8" (20cm) long
- 1 red onion
- 3 tbs chopped, fresh parsley
- Vinaigrette:
- 1 tbs Dijon-style mustard
- 2 tbs white Balsamic vinegar
- 1 tbs lemon juice
- 1 tsp dried basil
- 3 tbs salad olive oil
Instructions:
- Using a sharp knife, slice the zucchini lengthwise, by hand, as thin as you can. If you use a mandolin (I didn't bother) they should be 1/16th".
- Cut the onion in half and thinly slice.
- Make Vinaigrette:
- Place mustard, vinegar, lemon juice, and basil in a small bowl; whisk to combine.
- Slowly add olive oil, whisking constantly, until thick.
- In a dish just large enough for the zucchini, make a layer of zucchini.
- Top with a few separated onion slices and a drizzle of vinaigrette
- Repeat until all ingredients (except parsley) are in the dish.
- Cover and refrigerate 4 – 8 hours, or leave on the counter for 1 – 2 hours.
- When ready to serve, transfer to a platter, removing the zucchini a few slices at a time and making new layers, adding the onions and fresh parsley between each layer.
- Top with an extra drizzle of olive oil if you like, and a sprinkle of sea salt.
Back to the Fair:
What's a fair without stilt-walkers?
And musicians…. Stilt-walkers need music, and as long as there's music, might as well have a dancer.
This was one of the most unusual performances I've seen.
It's a bird cage (I think).
If you look closely, there are 3 adult birds and one baby bird in the cage.
They climbed around the netting and scarves, chirping and posing.
Occasionally, they would come out of the cage and chirp and dance through the crowd (scaring some of the kids).
They were fascinating….
Mon mari is enjoying his time off.
You can never have too many zucchini recipes!
This fair is most interesting – and a little creepy. Some of the people look as if they are straight out of a Hieronymous Bosch painting.
I’ve seen zucchini ribbons used as pasta replacements in some vegan cookbooks…The fair looks fascinating!
I think you come up with clever ideas for using up zucchini. If you’ve got it, flaunt it!
Love these fair photos. I live very close to the International Comedia dell’ Arte school in Blue Lake, CA. We go to many of their performances and their use of masks is just like what I’m seeing in your photos. Very cool!
You don’t have to justify this for me, it sounds great! Love your vinaigrette for it! The fair does look fascinating! Love those narrow streets!
Nothing wrong with a refreshing dish of zucchini.
pam, not this summer – my zucchini has been very prolific!
Zoomie, their make-up was really well done!
Margarita, I can do that for a first course, but I need heartier fare for a main course. This was a great hot weather veg.
Christine, I was really impressed with all of them – and they were all very young. Thanks on the zucchini….
Pam, the vinaigrette did a nice job marinating the ribbons… Those were the wide streets LOL
Simona, good thing as we’ve been eating it every day for months 😉