In the Kitchen with Sigona’s Featuring: Zucchini
Zucchini can be used in many ways, from raw to sautéed, and from slices to noodles. We have many zucchini recipes from which to choose! Scroll down to find the following:
- Thai Peanut Zoodles with Carrot and Bell Pepper
- Chicken-Zucchini Patties with Loaded Guacamole
- Zucchini Cakes with Sigona’s Marinara
- Cheesy Lentil & Kale Stuffed Zucchini Boats
- Summer Garden Veggie Casserole with Sigona’s Black Garlic & Ginger Olive Oil
- Zucchini Cacio e Pepe
- Grilled Veggie Kabobs with Herbes de Provence and Meyer Lemon
- Fresh Pappardelle Pasta with Zucchini and a Spinach Pesto
- Raw Zucchini Noodles with Pesto and Shrimp
- Smoky Corn & Zucchini Pancakes with Anaheim Peppers and White Cheddar Cheese
- Fresh Veggie & Hummus Stuffed Pita Pockets
- Spaghetti alla Nerano with Pecorino Romano
- Zucchini Rolls with Herbed Cheese and Red Pepper, Two Ways
- Corn, Zucchini & Poblano Salad with Feta and Zucchini Blossoms
Thai Peanut Zoodles with Carrot and Bell Pepper
You’ll be so pleased with how this turns out. Not only is it a healthier, low-carb and gluten-free “noodle” dish, but it’s still packed with amazing Thai flavors and just a hint of spice, which you can knock up or down, if you wish. Serves about 4.
Ingredients:
- 3 zucchini
- 2 large carrots
- 1/2 a red bell pepper
- 1/4 cup creamy peanut butter
- 3 Tbsp soy sauce
- 2 1/2 Tbsp. hoisin sauce
- 2 tsp lime juice
- 2 tsp Sigona’s Roasted Sesame Oil
- 1 to 2 cloves garlic, minced
- 1/4 tsp ground ginger
- A pinch or two red pepper flakes, to taste
- 2 Tbsp Sigona’s Persian Lime Olive Oil
For serving:
- Sesame seeds, for serving
- A couple green onions, sliced on the bias, for serving
- Chopped fresh cilantro, for serving (optional)
- Roasted peanuts, for serving (optional)
Directions: Using your favorite gadget for spiralizing, spiralize the zucchini and carrot; set aside. Julienne the pepper; set aside.
In a medium bowl, whisk together the peanut butter, soy sauce, hoisin sauce, lime juice, sesame oil, garlic, ginger and red pepper flakes (to taste).
Heat olive oil in a large sauté pan over medium heat. Add the zucchini, carrots and bell pepper. Season with salt and pepper; cook for about 5 minutes or until the “noodles” are a bit tender but still have a little crispness; like al dente pasta. Using tongs, remove the veggies from the pan.
Wipe out the pan and return to the stove over medium heat. Add the whisked sauce and cook for about 1 minute. Add the “noodles” to the sauce and toss to coat.
To serve, use tongs to grab a portion of the noodles; twist as you plate to create a swirl-like pile of noodles onto individual serving plates. Top with sliced green onions and sesame seeds. Add a little cilantro and roasted peanuts, if desired.
Chicken-Zucchini Patties with Loaded Guacamole
These patties are great for kids and adults alike! It’s a tasty way to get some veggies in the littles, and you can adjust the heat and seasoning of the guacamole as desired for the family. Makes 8 patties; serves 4.
Ingredients:
- 1 lb. ground chicken
- 1 large zucchini, grated (about 1 1/2 to 2 cups)
- 3/4 tsp chili powder
- ½ tsp cumin
- 2 green onions, finely sliced
- ½ tsp garlic powder
- ½ tsp salt
- Cooking oil, for greasing baking sheet (avocado, olive, coconut, etc.)
- 2 medium avocados
- 2 tsp lime juice, or to taste
- 1 to 2 cloves garlic
- 1/2 cup diced tomato
- 1/2 cup fresh corn kernels
- About 1 Tbsp minced jalapeño (optional)
Directions: In a large bowl, mix together the chicken, zucchini, chili powder, cumin, green onions, garlic powder and salt. Divide the mixture into 8 equal portions, patting each into a circular patty shape.
To Bake: Preheat oven to 400ºF degrees. Grease a baking sheet with oil of choice. Place the patties on the baking sheet, so they’re not touching, and bake for about 20 to 25 minutes or until cooked through and juices run clear. Turn on the broiler for about 3 to 5 minutes to give the patties a nice brown color.
To Pan-Fry: Add 1 tablespoon olive oil to a large sauté pan over medium heat. Without overcrowding the pan, place a couple patties at a time in the pan to cook for about 5 to 7 minutes a side or until browned on top and cooked through. Repeat with remaining patties.
Meanwhile, prepare the guacamole. Scoop the avocado out of the peel and place in a small bowl. Add the garlic and lime juice, season with salt and mash the avocado with a fork. Gently stir in the tomato, corn and jalapeño. Season to taste with salt. Set aside.
Place 2 patties on each serving dish. Top with a bit of the fresh guac and serve immediately.
Zucchini Cakes with Sigona’s Marinara
Zucchini Cakes with Sigona’s Marinara
Ingredients
Ingredients:
- 2 zucchini grated
- 2 eggs
- 1 cup panko breadcrumbs or use plain or Italian breadcrumbs
- Salt & pepper to taste (be a bit generous)
- 1 Tbsp any dry herb you’d like such as basil, parsley, oregano…make a combo, if you wish
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil
- Sigona’s Old World Marinara for dipping
Instructions
- Remove excess liquid from the grated zucchini by placing it in a kitchen towel or paper towels and squeezing over the sink.
- Add the zucchini, eggs, breadcrumbs, salt, pepper, spices/herbs and cheese together in a large bowl; stir to combine.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Shape the zucchini mixture into patties about 2 inches wide and an inch thick. Working in batches, add a couple cakes to the skillet and cook about 2 to 3 minutes per side or until they’re golden brown. Add more oil to the skillet if needed between batches.
- Arrange the cakes on a serving dish, along with a small bowl of warmed marinara, for dipping. Serve immediately.
Cheesy Lentil & Kale Stuffed Zucchini Boats
Simple, healthy and delicious, these stuffed zucchini boats are a great on their own for a flavorful, protein-packed vegetarian option, or served as an accompaniment to grilled white meats. Adapted from Little Spice Jar. Makes 4 boats.
Ingredients:
- 1/4 cup dry Zursun beans dry lentils
- 2 tsp. Sigona’s Fresh Press Extra Virgin Olive Oil
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 cup chopped fresh kale, leaves only
- 3/4 cup Sigona’s Old World Marinara (Mix it up! Check out the other varieties we have in store more flavor options)
- Salt and pepper, to taste
- 1/2 cup or more shredded mozzarella
- 2 medium-large zucchinis, cut lengthwise
- A little chopped fresh parsley, for garnish
Directions: Rinse the lentils then place in a small saucepan with 1 cup of water. Bring to a boil and then reduce heat to medium-low. Allow the lentils to cook for about 15 minutes, stirring occasionally, until they’re al dente. Remove from heat, drain and rinse with cold water. Set aside.
Meanwhile, preheat oven to 400ºF. Use a spoon to scrape out the seedy middle of the sliced zucchini, leaving at least a 1/4-inch border on all sides. Set aside.
Heat olive oil in a medium skillet over medium-high heat. Add the onions, season with salt and pepper, and cook for about 4 minutes or until they start to brown. Add the garlic and cook, stirring, for about 30 seconds, then add the kale and the lentils. Cook, stirring, just until the kale is beginning to wilt. Add the marinara and allow to cook until the mixture is heated through, about 2 minutes. Remove from heat.
Grease a baking dish wide and long enough to fit all four zucchini boats (a 9×13 works well). Scoop a couple heaping tablespoons of the lentil mixture into the scooped out portion of the zucchinis. You may not use all the filling, but be generous with the filling.
Place the stuffed boats in the baking dish, stuffed-side up, then top each with some shredded mozzarella. Cover the dish with foil and bake for about 25 minutes or until the cheese has melted and the zucchini has softened. If you’d like to brown the cheese a little, remove the foil and place pan under a broiler for about 2 minutes.
Garnish with a little chopped parsley and black pepper. Serve warm.
Summer Garden Veggie Casserole with Sigona’s Black Garlic & Ginger Olive Oil
Absolutely delicious way to showcase all the fantastic flavors of California, from the tomatoes to the Monterey Jack cheese.
Summer Garden Veggie Casserole with Sigona’s Black Garlic & Ginger Olive Oil
Ingredients
Ingredients
- 2 1/2 pounds zucchini coarsely grated
- 2 1/2 tsp kosher salt
- 3/4 cup plain uncooked white rice
- 1 medium onion minced (about 1 cup)
- 1 Tbsp Sigona’s jalapeño olive oil
- 5 Tbsp Sigona’s black ginger & garlic olive oil divided
- 1 large Anaheim or Fresno chili finely chopped
- 2 Tbsp all-purpose flour or rice flour
- 1 cup vegetable stock chicken stock, or milk, divided
- 8 oz. cream cheese softened
- 2 large ripe heirloom tomatoes thinly sliced
- 1 1/2 cups grated Monterey Jack cheese divided
- Salt and pepper to taste
Instructions
- Heat oven to 325ºF. Grease a 2-quart baking dish with jalapeño olive oil.
- Prepare remaining ingredients: Toss the grated zucchini with flour and set aside. In a large frying pan, cook the onions and chili pepper slowly in 3 tablespoons of black garlic & ginger olive oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Add uncooked rice and sauté for another two minutes. To the still hot pan, add the stock (or liquid of choice) and cream cheese. Stir until the cream cheese is melted and the stock and rice are fully combined. Season generously with salt and pepper.
- Assemble casserole: Transfer the contents of the frying pan to bowl with zucchini and stir together with remaining 1/2 cup liquid of your choice and all but 1/2 cup of cheese. Taste and adjust seasoning if needed. Transfer to prepared baking dish. Layer the thinly sliced tomatoes over the top of the casserole.
- Bake casserole: Cover tightly with foil and bake for 50 to 60 minutes, until rice within is cooked but not mush. Increase oven temperature to 450ºF. Remove foil, drizzle top with remaining olive oil, sprinkle remaining cheese over tomatoes and bake uncovered until browned and crisp on top, about another 10 to 15 minutes. For extra color, you can run it under the broiler for a minute or so.
Zucchini Cacio e Pepe
Zucchini Cacio e Pepe
Equipment
- About 1/2 to 1 Tbsp *peppercorns, coarsely crushed with a mallet; add more or less to taste
- 1 pkg (10.7 oz) Cece’s organic zucchini noodles, or about 3 zucchini (about 12 oz total) zucchini, run through a spiralizer
- A scant tablespoon water
- 3 Tbsp Sigona’s Fresh Press Arbosana Olive Oil, more if needed
- 1/3 cup grated pecorino romano, plus more for sprinkling
- Optional: a squeeze or two of fresh lemon juice, to taste
Instructions
- Place the crushed pepper in a small skillet over medium heat to toast for about 1 minute or until fragrant. Remove from heat and set aside; scoop out a little to save for finishing.
- In a medium skillet, add the zucchini noodles and a little water. Cook, tossing occasionally, for about 2 to 4 minutes so they’re warmed through but still al dente.
- Drizzle in the olive oil and add about two thirds third of the pepper. Toss to incorporate and then add in the cheese. Toss and toss to incorporate then transfer to a serving dish.
- Finish with with a generous sprinkling of cheese. Taste and add more pepper or olive oil, if desired. Option: Squeeze on a little lemon juice. Serve immediately.
- *We like bigger pieces of peppercorns in our cacio e pepe, so we crush whole peppercorns with a mallet. If you like the pepper taste, but want smaller pieces, you can use a peppermill; grind about 1 to 1 1/2 teaspoons, more or less to taste.
Grilled Veggie Kabobs with Herbes de Provence and Meyer Lemon
Of course most people expect a meat dish at the Big Game viewing party, but we always like to offer a little something to appeal to those on the lookout for a healthier option or prefer a vegetarian diet. These veggie kabobs are full of flavor, and you can mix-and-match veggies to your liking.
Grilled Veggie Kabobs with Herbes de Provence and Meyer Lemon
Ingredients
Ingredients:
- 2 Tbsp Sigona’s Herbes de Provence olive oil
- 2 Tbsp Meyer lemon juice
- 2 zucchini one green and one yellow, sliced on the diagonal into 1-inch pieces
- 1 6 oz. pkg small Cremini mushrooms, ends trimmed, larger caps halved
- 1 bell pepper any color, seeded and cut into 2-inch pieces
- 1 red onion cut into 1 ½-inch chunks OR 8-12 pearl onions, skins removed (*see tip below)
- Cherry tomatoes
- Salt & pepper to taste
- Sigona’s Fresh Press extra virgin olive oil for brushing grill
Other considerations:
- Eggplant
- Red potatoes
- Brussels sprouts
Special equipment:
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 10 minutes before threading on the vegetables.
- *If using pearl onions: Bring a couple inches of water to boil in a small saucepan. Add the onions and cook for 1 minute. Drain and then place in an ice bath. Once cooled, drain and then remove the skins. (TIP: slice a bit off the root end then squeeze the onion from the bottom. If you’re lucky, it’ll slip right out of its skin.)
- In a large bowl, combine all the prepared vegetables. Add the herbed olive oil and lemon juice, season with salt and pepper. Gently toss to coat all the veggies well. Let sit to marinate about 20 minutes, gently tossing a couple times.
- Thread on at least 2 or more of each veggie to each skewer, creating a balance of color and flavor.
- Heat an outdoor grill or indoor grill pan over medium heat. Lightly brush the grill with olive oil then add the kabobs. Grill about 8-10 minutes total, turning the skewers a quarter turn about every 2 minutes. Kabobs should be lightly charred on each side and veggies warmed through.
- Serve warm or at room temperature.
Fresh Pappardelle Pasta with Zucchini and a Spinach Pesto
The large pappardelle noodles are almost as wide as the zucchini, which makes it seem as though the zucchini is just another piece of pasta.
This is a delicious summer pasta dish that comes together quickly and pairs nicely with Chardonnay.
Fresh Pappardelle Pasta with Zucchini and a Spinach Pesto
Ingredients
Ingredients:
- 1/4 cup pine nuts
- 4 cups about 4 oz. packed spinach leaves or a mix of spinach and arugula, divided
- 3/4 cup Sigona’s Fresh Press extra virgin olive oil plus more for drizzling
- 1 clove garlic minced
- A pinch or two red pepper flakes
- 1/2 cup freshly grated Parmigiano-Reggiano cheese plus shavings for garnish
- Salt and pepper to taste
- 12 oz. fresh locally made pappardelle from Saporito Fine Pasta, available at Sigona’s
- 3 firm fresh medium zucchini, very thinly sliced lengthwise on a mandoline
- 3 Tbsp fresh lemon juice
Instructions
- In a small skillet, toast the pine nuts, shaking the skillet occasionally, over moderately low heat until golden, about 5 minutes. Set aside 1 tablespoon and place the remainder in a large bowl.
- Get a large pot of salted water heating to a boil on the stove.
- In a food processor, pulse 2 cups of the spinach until finely chopped; scrape into the large bowl with the pine nuts. To the same bowl, add the olive oil, garlic, red pepper flakes and Parmigiano-Reggiano. Season with salt and pepper and stir to combine.
- Cook the pappardelle according to package directions. Once cooked and drained, stir the pasta into the pesto mixture. Add the zucchini and toss carefully to coat everything evenly.
- Stir in the lemon juice and remaining 2 cups of spinach.
- Transfer the pasta mixture to a serving platter. Sprinkle on the remaining pine nuts and then add a few shavings of Parmigiano-Reggiano. Serve.
Raw Zucchini Noodles with Pesto and Shrimp
Zucchini noodles are a healthy, gluten-free alternative to pasta noodles that come together just as quickly as boiling water and cooking traditional noodles. The best part about this dish is that it can be served chilled or at room temperature.
Raw Zucchini Noodles with Pesto and Shrimp
Ingredients
Ingredients:
- 4 zucchini ends trimmed
- 1/2 – 3/4 cup Sigona’s fresh basil pesto recipe below
- 3/4 cup halved grape tomatoes look for the medley to add more color to this dish
- 20 – 24 cooked shrimp optional (you can sauté them in in some of our Garlic Olive Oil, if they’re not cooked in another manner)
- 1/4 cup or more freshly grated Parmigiano-Reggiano
Sigona’s Fresh Basil Pesto Ingredients:
- About 1 cup semi-packed fresh basil leaves
- 1 – 2 cloves garlic
- 1/4 cup freshly grated Parmigiano-Reggiano
- 3 Tbsp pine nuts
- 1/4 tsp or so of each salt and pepper
- About 1/3 cup Sigona’s Fresh Press Extra Virgin Olive Oil
Instructions
- Sigona’s Basil Pesto Directions: Place all ingredients, except the olive oil, in a food processor or blender. Turn on the processor to bring ingredients together for about 30 seconds, then drizzle in the olive oil, processing about 1 minute or until you get a good consistency (if you like your pesto sauce thicker, add a bit more cheese…if you want it thinner, add a bit more oil). Use immediately or cover well and store in the fridge up to a week. It also freezes well.
- Zucchini Noodles Directions: Using either a mandoline, julienne peeler or a spiral vegetable peeler (such as this), slice the zucchini lengthwise into long, noodle-like strips. Set aside.
- Toss the zucchini noodles with 1/2 to 3/4 cup pesto, the halved tomatoes and cooked shrimp, if using. Season with salt and pepper, to taste. Top with Parmigiano-Reggiano and serve.
Smoky Corn & Zucchini Pancakes with Anaheim Peppers and White Cheddar Cheese
These savory pancakes, with a smoky-flavored twist, are perfect for any meal or even as an appetizer with chilled white wine. Serve with eggs, sunny-side up, or with a couple dollops of sour cream.
Smoky Corn & Zucchini Pancakes with Anaheim Peppers and White Cheddar Cheese
Ingredients
Ingredients:
- 1 medium-large zucchini
- 1 1/2 cup all-purpose flour
- 1 tsp. baking powder
- Kosher salt and freshly ground black pepper to taste
- 2 ears of local corn sliced from the cob
- 1 large Anaheim pepper seeded and minced (totaling about 1/2 cup)
- 1 1/2 cups grated about 4 oz. Sigona’s Moo-Net White Cheddar
- 1 large egg
- At least 6 Tbsp. Sigona’s Olive Wood Smoked Olive Oil for frying (see note)
- Optional: Fried eggs for serving
Instructions
- Working over a clean kitchen towel, grate the zucchini. Wrap the zucchini in the towel, then twist and squeeze, reserving the liquid in a small bowl. Squeeze out as much liquid as possible and set aside both the liquid and the zucchini.
- Set aside a tablespoon or two of the minced Anaheim pepper to use as garnish. Set the oven to warm.
- In a large bowl, mix together the flour, baking powder, salt and pepper. Add in the zucchini, corn, remaining minced Anaheim pepper and Moo-Net white cheddar. Toss with your hands to incorporate well.
- Beat the egg with enough of the reserved zucchini liquid to yield 2/3 cup; add water if necessary to make 2/3 cup. Pour the egg mixture into the flour mixture and stir to incorporate until it becomes a thick batter.
- Add 2 tablespoons olive oil to a large skillet over medium-low heat. Working in batches of 3 or 4 at a time, scoop out 1/3-cup portions of the batter and pat them down into 1/2-inch thick patties (should yield at least 8 patties). Cook on one side for about 5 minutes until golden brown; flip and cook an additional 4 to 5 minutes until golden brown and cooked through. Set cooked patties on a plate or pan in the warm oven. Add more oil to the skillet if necessary before cooking a new batch of patties.
- Transfer cooked patties to a platter, sprinkle with reserved minced Anaheim peppers for garnish and serve immediately. Patties are delicious with a dollop of sour cream or an egg, sunny-side up.
Notes
Fresh Veggie & Hummus Stuffed Pita Pockets
Keep prepped veggies in your fridge so you can quickly spread a little hummus in a pita pocket and stuff it with fresh, crisp veggies that will satisfy your craving for a sandwich. If you’re looking for a little more protein, add in some grilled chicken strips.
Fresh Veggie & Hummus Stuffed Pita Pockets
Ingredients
May we suggest:
- Spinach or arugula
- Bean sprouts
- Matchstick carrots
- Julienned bell pepper
- Sliced red onion
- Cucumber or zucchini thinly sliced on the diagonal
- Sliced crimini mushrooms
- 1 large pita bread
- 2 Tbsp Hummus (plain or flavored) such as locally made Sinbad hummus
Instructions
- Wrap the pitas in a damp paper towel and heat in the microwave for about 15 seconds. Slice the pitas in half. Carefully spread 1-2 TBL of hummus on the inside of the pocket. Stuff with assorted veggies then…take a bite.
Spaghetti alla Nerano with Pecorino Romano
This traditional Italian pasta dish recently got a turn in the limelight thanks to actor Stanley Tucci’s show called “Searching for Italy.”
Some people like to deep fry their zucchini, but we prefer more of a sautéed approach. This pecorino is young to it is less pungent and salty than others, such as Locatelli. We love it in this dish as it lets the flavor of the pasta and zucchini shine.
Spaghetti alla Nerano with Pecorino Romano
Ingredients
Ingredients:
- About 1 lb. dry spaghetti such as Spaghetti alla Chitarra, by Sogno Toscano
- 4 medium zucchini sliced into discs about 3/16” to 1/4” thick
- 1 ¼ cups fresh finely grated pecorino by Sogno Toscano
- 4 cloves garlic left whole
- 1/4 cup + 3 Tbsp Sigona's Fresh Press extra virgin olive oil such as Estate Reserve Blend from Peru, divided (available seasonally)
- Salt and pepper to taste
- At least 2 cups reserved pasta-cooking water
- Optional: 1/4 cup parsley minced
- Optional: Extra grated pecorino for sprinkling
Instructions
- Heat the ¼ cup of olive oil in a large skillet over medium heat. Working in batches if necessary, add the sliced zucchini and sauté, flipping once, until the zucchini is golden brown, about 3 minutes per side.
- Transfer the zucchini onto a paper towel-lined baking sheet and sprinkle lightly with salt. Set aside.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until very al dente (aim to have the pasta reach this point when needed to transfer to the skillet, as instructed below). Do not discard the pasta-cooking water.
- In a separate large skillet (or clean out the first skillet), heat the remaining olive oil over medium low heat. Add the whole garlic cloves and allow to infuse the oil until cloves are golden and fragrant. Remove garlic and discard.
- Add a ladle of the pasta-cooking water to the skillet along with at least half of the fried zucchini. Allow the mixture to come to a simmer, then use a wooden spoon to mash the zucchini.
- Reserving the pasta-cooking water, use tongs to transfer the al dente pasta to the skillet with the zucchini sauce; continue cooking the pasta in this sauce for about 2 minutes.
- Turn off the heat and allow the mixture to rest for about 1 minute. Add the cheese and toss with the tongs or by gently flipping the ingredients in the skillet until the mixture is emulsified. Add reserved pasta-cooking water, about 2 tablespoons at a time, until the consistency is creamy. See chef’s note.
- Taste; season with salt or pepper to your liking. If using, add in the parsley and toss. Divide pasta among individual bowls, garnish with remaining fried zucchini and sprinkle with more pecorino, if desired.
- Chef’s note: To avoid the cheese clumping when added, make sure to have the pan off the heat and toss well. If it does clump, adding some cooled down pasta water will help to loosen the cheese.
Zucchini Rolls with Herbed Cheese and Red Pepper, Two Ways
We loved the look of the zucchini rolls with the bit of red pepper adorning the top but also love the sweetness of our Sigona’s Sweet Red Pepper Relish mixed in and rolled up with the cheese. We liked them both so much we couldn’t choose which to give you, so we’re doing both! They both make a perfect appetizer bite.
Zucchini Rolls with Herbed Cheese and Red Pepper, Two Ways
Ingredients
Zucchini Rolls with Herbed Cheese and Sigona’s Sweet Red Pepper Relish
- 2 small zucchini−washed dried and ends trimmed
- Kosher salt
- 1 small bunch fresh chives
- About 1/3 cup ~3 oz. creamy goat or cow’s milk cheese, such as Laura Chenel chevre or Nicasio Valley Foggy Morning, softened to room temperature (Note: If you use Nicasio Valley Foggy Morning with Basil & Garlic, you can skip adding herbs beyond the chive garnish)
- 1 1/2 Tbsp Sigona’s Sweet Red Pepper Relish
- 1 tsp chopped fresh thyme
- Salt and pepper to taste
- Pinch cayenne pepper or chili powder optional
Zucchini Rolls with Herbed Cheese and Roasted Spanish Piquillo Red Peppers
- 2 small zucchini−washed dried and ends trimmed
- Kosher salt
- 1 small bunch fresh chives
- About 1/2 cup ~4 oz. creamy goat or cow’s milk cheese, such as Laura Chenel chevre or Nicasio Valley Foggy Morning, softened to room temperature (Note: If you use Nicasio Valley Foggy Morning with Basil & Garlic, you can skip adding herbs beyond the chive garnish)
- 1 tsp chopped fresh thyme
- Freshly ground black pepper
- Pinch cayenne pepper or chili powder optional
- 3 jarred roasted Spanish piquillo red peppers cut into 1/4-inch strips
Instructions
- Line a large, rimmed baking sheet with a couple layers of paper towels.
- Using a mandoline, slice the zucchini lengthwise to get about 16 long, thin strips each about 1/16 to 1/8 inches thick. Set the zucchini on the paper towel and sprinkle both sides with salt; you’ll use about 1 teaspoon for all the slices. Let sit for 20 minutes to soften, then remove excess water.
- Meanwhile, trim any coarse ends from the chives. Cut 2-inch-long pieces from the tip end of the chives and reserve. Thinly slice the rest of the chives (you should have about 1 tablespoon sliced chives).
- For the Zucchini Rolls with Herbed Cheese and Sigona’s Sweet Red Pepper Relish: In a small bowl, mash the cheese with the relish, sliced chives, thyme, salt, black pepper and the cayenne/chili powder. Season with more salt and pepper to taste (it should be assertive).
- Pat the slices of zucchini dry (very dry) on both sides with more paper towels. Set a slice of zucchini on a clean work surface and spread with about 1 teaspoon of the cheese mixture (you may want to use your fingers for this). At one end of the zucchini, place a few of the 2-inch chive sticks, positioning them perpendicular to the roll so that their more attractive end will peek out when the zucchini slice gets rolled. Beginning with the chive end, roll the zucchini up and stand the roll upright on its edges on a platter. Refrigerate for up to 2 hours before serving.
- For the Zucchini Rolls with Herbed Cheese and Roasted Spanish Piquillo Red Peppers: In a small bowl, mash the goat cheese with the sliced chives, thyme, salt, black pepper and the cayenne/chili powder. Season with more salt and pepper to taste (it should be assertive).
- Pat the slices of zucchini dry on both sides with more paper towels. Set a slice of zucchini on a clean work surface and spread with about 1 teaspoon of the cheese mixture (you may want to use your fingers for this). At one end of the zucchini, lay one or two strips of the red pepper and a few of the 2-inch chive sticks, positioning them perpendicular to the roll so that their more attractive end will peek out when the zucchini slice gets rolled. Beginning with the chive end, roll the zucchini up and stand the roll upright on its edges on a platter. Refrigerate for up to 2 hours before serving.
Corn, Zucchini & Poblano Salad with Feta and Zucchini Blossoms
Corn, Zucchini & Poblano Salad with Feta and Zucchini Blossoms Grilling the corn gives this salad a fantastic smokey flavor that pairs deliciously with the poblano pepper.
If you’ve never tried delicate, edible zucchini blossoms before, here’s your chance!
Corn, Zucchini & Poblano Salad with Feta and Zucchini Blossoms
Ingredients
Ingredients:
- 2 ears local fresh corn, husked
- 2 small zucchinis thinly sliced lengthwise on a mandoline
- 3 to 4 zucchini blossoms torn into large pieces (optional)
- 2 Tbsp coarsely chopped fresh basil
- About 1/4 cup diced poblano pepper more or less to taste
- 3 Tbsp plus 2 tsp. Sigona’s Fresh Press extra virgin olive oil divided (Mix it up! Try Sigona’s basil oil.)
- 2 Tbsp white wine vinegar
- Salt and pepper to taste
- About 2 oz. feta crumbled (about 1/2 cup)
Instructions
- Preheat an outdoor grill or indoor grill pan over medium-high to high heat. Rub the ears of corn with about 2 teaspoons of oil; season with salt and pepper. Place the ears on the hot grill and cook, turning a quarter about every 2 to 3 minutes or until nice grill marks appear all around the ears. Remove the ears and allow to cool slightly.
- Cut kernels from cobs and place kernels in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, poblano, vinegar and remaining oil; toss to combine. Season to taste with salt and pepper.
- Transfer to a serving bowl and top with feta. Serve.
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