2 tablespoons extra virgin olive oil, plus a little extra for the zucchini and the walnuts
2 tablespoons shallot, finely minced
1/2 teaspoon garlic, minced or crushed
1/4-1/2 teaspoon salt
1 tablespoon cider vinegar or red wine vinegar
Pinch sugar
Pinches thyme and oregano, dried
Black pepper
1/2 pound zucchini (about 5 small ones), halved, cut into thin, 1/8-inch slices lengthwise
20 California walnut halves, raw or lightly toasted
1 tablespoon Parmesan, finely grated
Optional Extras
Cherry tomatoes, very fresh, small, halved
Extra virgin olive oil, high-end, for drizzling on top
Springs of marjoram, thyme, and oregano, fresh
Feta, small cubes, or goat cheese, crumbled
Corn, fresh, sweet, shaved from the cobs
Dab of ricotta, very fresh, high-quality
Preparation
Combine 2 tablespoons olive oil, shallot, garlic, vinegar, 1/4 teaspoon of the salt, sugar, pinch each of dried thyme and oregano, and a few shakes of black pepper in a shallow bowl. Whisk to blend, and set aside.
Set a ridged grill pan over medium heat, and brush it lightly with olive oil. Place the zucchini slices on the hot surface in a single layer, and cook on both sides until just tender and decorated with golden grill marks. Transfer the cooked zucchini directly to the marinade. You might need to do this in a couple of shifts.
Let the zucchini rest in the marinade to absorb the flavors – about a minimum of 30 minutes. Longer is also fine.
Combine the Parmesan with pinches of dried thyme and oregano in a small bowl. Line a toaster oven tray with foil, and brush it lightly with olive oil. Place the walnut halves on the tray, with their more concave sides facing up. With a tiny spoon (if you have one) sprinkle the walnuts lightly with the cheese-herb mixture. There should be enough of it to just cover 20 walnut halves. Place the tray in the toaster oven on the “broil” setting, and leave it in there until the cheese melts slightly and the tops are light golden. This will only take a minute or two. Watch carefully so it doesn’t burn! Remove from the oven and cool.
Serve the zucchini at room temperature or cold, topped with the walnuts, and a scattering of any or all of the Optional Extras.
*Nutritionals do not include the optional extras ingredients.
Your browser does not support images upload. Please choose a modern one
Sign Up for Our Free Newsletter
Subscribe to our free e-newsletter to receive the latest updates from California Walnuts, including tasty nutritious recipes, health and fitness tips
Please Note
This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. The California Walnut Board assumes no responsibility for the accuracy, quality, safety, or nature of the content on the linked site. Click Continue to visit the requested site, or click cancel to remain on the current page.