A quick and easy lunch, or even a light dinner, zucchini planks taste great – and they probably aren’t half bad for you, either!
Here’s what you need:
(creates four planks with toppings)
2 medium zucchini
1 shallot, finely chopped (green onion will work, as well)
1 clove of garlic, minced
black pepper, freshly ground, to taste
2 Tablespoons of olive oil
1 cup of fresh mozzarella, cubed to the size of dice
1/2 cup cherry or grape tomatoes, sliced in halves
Here’s what you do:
Slice the zucchini lengthwise, creating two planks per zucchini, each about a half inch thick. Take the remaining zucchini and spoon out the pulp. Using a chef’s knife, finely chop the pulp, then place in a bowl. Set the planks aside for the moment.
Add to the finely chopped zucchini: the chopped shallot, minced garlic, black pepper, and olive oil. Mix well and let sit while you cube up the mozzarella cheese.
After preparing the cheese and the grape tomatoes, add both to the bowl of marinating zucchini. Turn a few times with a wooden spoon. No need to bruise the tomato. Just kidding. But you don’t need to be mean about it. Just gently mix. There you go!
Now, place the zucchini planks on a microwave safe plate and micro-bake them for 30 seconds to a minute. The exact time will depend on the power of your microwave. If they are steaming, they are done. Smoke? Start over. With new zucchini.
Using a fork (because steaming zucchini planks are hot) place two planks on each plate. Then, spoon the mozzarella/tomato mixture over the planks.
Try them! You get the warm, soft and delicate taste of fresh zucchini – and the robust flavor and creamy texture of the mozzarella cheese accompanied by all of its friends.
Pairs well with a light red table wine. And cookies.