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Zucchini And Tomato Caviar

Zucchini and Tomato Caviar recipe image
This Zucchini and Tomato Caviar is a bright, textural appetizer that captures the essence of fresh garden produce. The combination of blanched, peeled tomatoes and crisp saut&# 195;©ed zucchini creates a delightful contrast in mouthfeel, enhanced by aromatic herbs like basil, oregano, and parsley. A hint of Worcestershire sauce adds depth, while fresh lemon juice lifts the flavors. Ideal for summer potlucks, as a light starter before dinner, or served alongside grilled meats. It requires minimal active time but benefits from chilling to allow the flavors to meld beautifully.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 250.5
Dietary: Vegan
Description
This Zucchini and Tomato Caviar is a bright, textural appetizer that captures the essence of fresh garden produce. The combination of blanched, peeled tomatoes and crisp sautéed zucchini creates a delightful contrast in mouthfeel, enhanced by aromatic herbs like basil, oregano, and parsley. A hint of Worcestershire sauce adds depth, while fresh lemon juice lifts the flavors. Ideal for summer potlucks, as a light starter before dinner, or served alongside grilled meats. It requires minimal active time but benefits from chilling to allow the flavors to meld beautifully.
Ingredients
  • 2 pound Tomatoes
  • 1 tablespoon Minced fresh basil
  • 3 tablespoon Olive oil
  • 1/4 teaspoon Dried basil, crumbled
  • 2 cup Shredded zucchini
  • 1/2 cup Chopped red bell pepper
  • 1/4 cup Chopped onion
  • 1/4 cup Minced fresh parsley
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Dried oregano, crumbled
  • 1 1/2 teaspoon Worcestershire sauce
  • 2 tablespoon Fresh lemon juice
  • 1 pinch Salt and pepper to taste
  • 1 item Pita bread, cut into wedges, toasted
Directions
  1. 1
    Bring a large pot of water to a boil.
  2. 2
    Add tomatoes to the boiling water and blanch for 20 seconds.
  3. 3
    Drain tomatoes and transfer to a bowl of ice water to stop the cooking process.
  4. 4
    Peel, seed, and chop the blanched tomatoes.
  5. 5
    Heat olive oil in a heavy large skillet over medium-high heat.
  6. 6
    Add zucchini, bell pepper, onion, parsley, garlic, fresh basil, and oregano to the skillet.
  7. 7
    Sauté the vegetable mixture for 3 minutes until slightly tender but still crisp.
  8. 8
    Stir in the chopped tomatoes, Worcestershire sauce, and lemon juice.
  9. 9
    Season the mixture with salt and pepper to taste.
  10. 10
    Transfer the mixture to a bowl and refrigerate until well chilled, at least 3 hours and up to 8 hours.
  11. 11
    Drain off any excess liquid that has accumulated from the zucchini mixture.
  12. 12
    Gently toss the chilled mixture to redistribute flavors.
  13. 13
    Serve with toasted pita bread wedges.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 250.5kcal
% Daily Value *
Total Fat 12.4g20%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 31.2mg2%
Total Carbohydrate 32.6g11%
Dietary Fiber 6.0g24%
Sugars 10.8g
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Drain excess liquid before serving if stored overnight.

Substitutions: Fresh basil can be replaced with dried basil if fresh is unavailable, though the flavor will be less vibrant. Worcestershire sauce contains anchovies; for a vegan version, use a vegan Worcestershire alternative or extra lemon juice and soy sauce.

Tips: Ensure you drain the zucchini mixture well after chilling to prevent the dish from becoming watery. The longer it chills, the better the flavors meld together.

Keywords: zucchini, tomato, caviar, salad, appetizer, mediterranean, summer, vegan, fresh, herbs, basil, oregano, lemon, garlic, bell pepper, onion, parsley, chilled, party, potluck, vegetable
Read it online: https://www.chefs-mate.com/recipe/zucchini-and-tomato-caviar/