ZUCCHINI PASTE ON BRUSCHETTA
(makes 20 serves)
This paste is fantastic thickly spread on bruschetta, or served as a dip. Add some chicken stock and blend for a delicious soup. It is also great tossed over hot spaghetti and served with Parmesan cheese. This is a recipe Sherry Clewlow from the Food lovers Workshop in Melbourne demonstrated at our cooking school.
60ml (4 tbsp) extra virgin olive oil
1kg zucchini (grated on coarsest side of grater)
Maldon sea salt and freshly ground black pepper
- Place oil in a large, wide-bottomed saucepan with high sides and place over a medium heat.
- When oil is hot add zucchini, reduce heat to low, and cook, stirring from time to time, for 30 minutes or till the juices have evaporated
- Season to taste. Allow guests to spread paste thickly onto bruschetta. This is used as part of this recipe: Barbecued Bruschetta