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Recipe: Marinated zucchini on flatbread

Zucchini from the garden

Posted on May 23rd, 2011 by Jess Causley

Our little garden is doing great, despite negligence.  Yesterday we picked this:

To start with we were going to wrap zucchini slices around mozzarella. But in the middle of it all my son Daniel, aged three, decided he wanted to make a zucchini slice. This is what we came up with:

Marinated  zucchini on flatbread

Bread

2 cups flour

100 g melted butter

200ml hot water

Mix flour and butter, add water.  Kneed for a few minutes. Rest in the fridge for as long as possible.

Daniel mixing the flatbread

When ready to eat roll the dough out thinly with rolling pin, brush with olive oil and fry in frying pan, a couple of minutes each side. Keep warm in 100 degree oven.

Marinated Zucchini slices

Zucchini, finely sliced lengthwise.

Olive oil (I like the Gwydir Grove Family, a good and affordable all-rounder).

mozzarella

¼ cup verjuice (I like LiraH, but most people love Maggie Beer’s)

Murray river salt (or other good salt)

Chilliflakes

Pepper

Fresh Herbs (we mainly used dill, as that’s what we had).

Fry the zucchinis quickly, about 20 seconds each side. Put the warm zucchini and mozzarella slices in the marinade.

Then put the zucchini on top of the flatbread and called it a zucchini slice. Everyone happy!

We served it with a rocket and herb salad, zucchini flowers, dill labnah and some ham (as it got too vegetarian for some)! I have found the most amazing ham and bacon from Tweed Valley. First of all it’s Australian, lots of pork isn’t. It is preservative-free, hormone-free, antibiotic-free and with no artificial colours or flavours.

Marinated  zucchini on flatbread

One Response to Recipe: Marinated zucchini on flatbread

  1. Zoe said on May 23, 2011:

    Jess! Your blog is REALLY great! And inspiring. I feel some cooking coming on…. That zucchini looks so good. I’m a vegan but I’m sure I can adapt this recipe to suit our mob here. Keep up the good work!

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