Friday, August 26, 2005

Week 19 - SAVOURY ZUCCHINI LOAF

Menu of the Week -- 22 August 2005

Breakfast – French toast with strawberries.
Lunch – Leftover cold chicken.
Dinner – Zucchini loaf with a quick tomato-basil sauce.

FRENCH ZUCCHINI LOAF WITH TOMATO BASIL SAUCE
I found this recipe in a tourist brochure in the south of France.

1.5 kg zucchini (this is one BIG zucchini)
4T flour
3 eggs slightly beaten
1 clove garlic chopped
1 handful parsley chopped
a pinch of nutmeg
150g gruyere cheese

Peel the zucchini, scoop out the seed pith, and cut into chunks. Steam the zucchini until it begins to soften. Mix everything together with the zucchini and pat into a bread loaf pan. Bake at 375 degrees for about 30 minutes. The top will brown and an insterted knife will come out almost clean. Serve in thick slices with a tomato-basil sauce. It’s equally good warm from the oven or cold the next day.

TOMATO-BASIL SAUCE
Warm a tablespoon of olive oil in a skillet. Add a chopped clove of garlic until fragrant. Add 2 or 3 well chopped tomatoes. Cook slowly until the juices evaporate and thicken, and the tomatoes break down into a sauce. Add 1 tablespoon of chopped fresh basil. Season with salt and pepper.

2 comments:

Gwen said...

Amy, I just found TWO renegade zucchinis in my garden! Thank goodness that I had read your blog last week, or I would be panicking.

Gwen said...

As a follow-up, we made the zucchini loaf last night, and it was magnifique. Merci bien, Amy.