In my post on Butternut Squash Soup
, I mentioned an incredible bounty of squash. Included in this bounty was a large basket of yellow zucchini. In my search for some great zucchini recipes, I came across this Zucchini Salad
recipe at Kalyn’s Kitchen.
I thought it sounded absolutely fantastic. Let me tell you it is delicious! I made the recipe with a few modifications, namely the addition of bleu cheese crumbles. Nom Nom Nom! Also,
due to sheer laziness rather than eating with forks, we decided that these made better “sandwiches”.
Plus, they’re really beautiful! Check out the color achieved with these babies!
before adding the dressing
after adding the dressing
Zucchini Tomato Sandwiches
(with Bleu Cheese & Basil)
2 Roma tomatos
handful basil leaves
handful bleu cheese crumbles
1/4 cup olive oil
2 tablespoons balsamic vinager
Slice the zucchini in 1/4″ rounds. Line a colander in a single layer and sprinkle with table salt to draw out the water. Let sit for 30 minutes and then wipe off excess salt and water with a paper towel.
Set zucchini on a plate. Next slice the tomatoes into 1/4″ rounds and set on top of zucchini rounds.
Top the zucchini and tomato with small portions of basil and bleu cheese crumbles.
Whisk together the olive oil and vinegar and drizzle over the sandwiches.
EKat’s Kitchen :. a series of culinary experiments and digressions on life. © 2010-2011