Here’s the photos I took of these, too. Post the recipe here when you get a chance 🙂
Kelp Chips
Here’s the photo of the Kelp Chips – Lauren, add the recipe here when you get a chance (you know I’ll be making them!!).
Balsamic Zucchini
This is what I made with the Ivler Zucchini 🙂 This is simple, elegant, and delicious! The balsamic soaks into the zucchini just enough to really add a nice zing, and the cheese melts beautifully on top. The toasted pine nuts add a nice crunch, and really complete the dish. I’ll definitely be making this one again and again!
Balsamic Zucchini
Gourmet July 2004
4 lb medium zucchini, cut diagonally into 3/4-inch-thick slices
1/4 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup balsamic vinegar
1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup pine nuts (1 oz), toasted and finely chopped
Preheat broiler.
Toss zucchini with oil, salt, and pepper in a large bowl. Arrange zucchini in 1 layer in 2 shallow baking pans (1 inch deep). Broil 1 pan of zucchini 3 to 5 inches from heat, without turning, until browned in spots and beginning to soften, 4 to 6 minutes. Drizzle 2 tablespoons vinegar over broiled zucchini and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes. Sprinkle 1/4 cup cheese over broiled zucchini and broil until cheese is melted, about 1 minute more. Cook remaining pan of zucchini in same manner. Cool to room temperature and serve sprinkled with pine nuts.
Cooks’ note:
Balsamic zucchini (without pine nuts) can be made 3 hours ahead and kept at room temperature or chilled, covered. Sprinkle with pine nuts just before serving.