Zucchini ‘Ronde de Nice’ are in season in the Edible Garden. Colleen Golden, Edible Garden senior horticulturist, decided to grow this variety of zucchini for its mild nutty taste and tender flesh. Since this variety of zucchini bruises very easily due to their tender skins, they are not readily found in the supermarket. This variety is best harvested when the zucchinis are about the size of a billiard ball.
1 lb zucchini, cut crosswise on the bias, 1/2 inch-thick slices
2 T extra virgin olive oil
2 cloves garlic, peeled
2 T tahini
1 T lemon juice
½ tsp cumin
sea salt and pepper, to taste
5-10 fresh basil leaves
Preheat grill or grill pan to high heat. Brush zucchini slices with olive oil on both sides and place on hot grill. Cook for 3-4 minutes or until tender. Let cool.
In food processor, mince garlic. Add grilled zucchini, tahini, lemon juice, cumin, salt and pepper to taste and pulse until smooth. Add fresh basil leaves and pulse until blended. Serve with baby carrots or pita bread.
Recipe by Garden Chef Megan McCarthy
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