Grilled Zucchini Terrine With Niçoise Olives And Herbs Recipes

Steps:

• Prepare the terrines: Using a mandoline or chef's knife, slice the zucchini lengthwise into â-inch-thick strips, discarding the outside pieces that are mostly skin. Lay the zucchini slices side by side on 2 large baking pans, and drizzle with olive oil. Season with salt and black pepper, and cook each directly on a grill, griddle or cast-iron pan, over high heat, for about 1 minute per side, browning them but taking care not to overcook. Transfer to the baking sheets and let cool side by side.
• In a small bowl, mix the olives and herbs.
• Line 2 (5 ¾ by-3 ¼ by-2 ¼ -inch) loaf pans with plastic wrap, letting some plastic hang over the sides. Lay the zucchini slices side by side to form the bottom layer. (The zucchini will vary in width; you may need 2 or 3.) Overlap zucchini as necessary and trim long pieces to fit the mold. Sprinkle lightly with the olive-herb mixture, then put another layer of zucchini down. Repeat until the terrine is four-fifths full. No need to be perfect; every so often press the zucchini down to level it. Fold the extra plastic over the top of the terrine. Repeat with the second loaf pan.
• Put the terrines on top of a rimmed baking pan (to catch any excess liquid), and put an empty loaf pan of the same size on top of each terrine. Put another baking pan of the same size on top, and then a weight (about as heavy as a gallon of milk) on top of that. Refrigerate for at least 6 hours, or preferably overnight, so that the flavors meld.
• Prepare the sauce: Remove the terrines from the pans, drain and reserve the excess liquid and unmold onto a cutting board. In a small bowl, combine the mayonnaise, 1 1/2 tablespoons reserved zucchini liquid and the vinegar. Whisk in the olive oil. Season to taste with salt and pepper.
• Cut the terrines into 3/4-inch-thick slices and serve with the sauce.

Steps:

• For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
• For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
• Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

Steps:

• Combine 1/2 cup kosher salt and 1 1/2 teaspoons each dried oregano and thyme in a small bowl.
• Slice 3 medium zucchini lengthwise into 1/4-inch-thick planks; brush with olive oil and lightly sprinkle on both sides with some of the herb salt (reserve the remaining herb salt to use as an all-purpose seasoning).
• Grill the zucchini over medium heat, flipping halfway through, until tender, about 5 minutes. Remove to a platter and sprinkle with crumbled feta.

Steps:

• Prepare grill.
• Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper to taste.
• Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice.

Steps:

• Heat grill to medium heat.
• Trim and discard ends of zucchini. Cut each zucchini lengthwise in half; place in large bowl.
• Add dressing; mix lightly.
• Grill 12 min. or until zucchini is crisp-tender, turning after 7 min.
• Transfer zucchini to serving dish. Squeeze juice from lemon half over zucchini; sprinkle with herbs.

Steps:

• Preheat oven to 180°C, or about 375°F.
• Sauteé the vegetables for about 15 minutes in a little olive oil if you like., If not, just cook and stir.
• In a big bowl, beat the eggs, with the evaporated milk.
• Add the cheese and herbs.
• Add the cooked vegetables and salt and pepper to taste.
• Grease a loaf pan or two, depending on the size you use. I used one standard and had enough for one small loaf pan too. Be careful to leave half an inch of space, I had some dripping problems in the oven.
• I cooked the small pan for about a half an hour, and the large pan for about 55 minutes. Test with a point of a knife that should come out clean.
• Unmold while still warm.
• May be eaten hot, warm or cold. I may serve with a light tomato sauce.

Steps:

• Prepare the terrines: Using a mandoline or chef's knife, slice the zucchini lengthwise into 1/8 inches strips, discarding the outside pieces that are mostly skin. Lay the zucchini slices side by side on 2 large baking pans and drizzle with olive oil. Season with salt and black pepper, and cook each directly on a grill, griddle or cast-iron pan, over high heat, for about 1 minute per side, browning them but taking care not to overcook. Transfer to the baking sheets and let cool side by side.
• In a small bowl, mix the olives and herbs.
• Line 2 (5 3/4 x 3 1/4 x 2 1/4-inch) loaf pans with plastic wrap, letting some plastic hang over the sides. Lay the zucchini slices side by side to form the bottom layer. (The zucchini will vary in width; you may need 2 or 3.) Overlap zucchini as necessary and trim long pieces to fit the mold. Sprinkle lightly with the olive-herb mixture, then put another layer of zucchini down. Repeat until the terrine is four-fifths full. No need to be perfect; every so often press the zucchini down to level it. Fold the extra plastic over the top of the terrine. Repeat with the second loaf pan.
• Put the terrines on top of a rimmed baking pan (to catch any excess liquid), and put an empty loaf pan of the same size on top of each terrine. Put another baking pan of the same size on top, and then a weight (about as heavy as a gallon of milk) on top of that. Refrigerate at least 6 hours, or preferably overnight so that the flavors meld.
• Prepare the sauce: Remove the terrines from the pans, drain and reserve the excess liquid and unmold onto a cutting board. In a small bowl, combine the mayonnnaise, 1 1/2 T reserved zucchini liquid and the vinegar. Whisk in the olive oil. Season to taste with salt and pepper.
• Cut the terrines into 3/4-inch-thick slices and serve with the sauce.

Steps:

• Preheat oven to 300 degrees. Cut a small slice from the bottom of a rond de Nice squash so that it sits flat. Cut the top, about 2-inches from the stem end, leaving a nice wide hole. Using a spoon, scoop out the insides, leaving a 1/4-inch thick wall of squash on all sides. Trim the top of the squash. Set the squash flesh aside. Repeat with the remaining squash. Season the inside of each squash with salt and turn upside down onto a plate. (The salt will draw out the moisture.)
• In a large saucepan, heat 1 tablespoon of the olive oil over low heat. Add the onion and a pinch of salt and cook until tender. Add the sausage, raise the heat to medium, and cook, stirring often to break up the sausage, until it is no longer pink.
• Finely chop the reserved squash flesh and add it to the onion-sausage mixture with some salt. Cook uncovered, stirring occasionally, until the squash is tender, about 5 minutes.
• Using a slotted spoon, transfer the mixture to a mixing bowl, leaving the excess liquid in the pot. Stir in the breadcrumbs and parsley and season to taste with salt and black pepper.
• Turn the squash right-side up and stuff them with the squash-sausage filling. Place in a pot fitted with a lid and just large enough to hold them snug. Pour the remaining 2 to 3 1/2 cups olive oil into the pan around the squash, enough to rise just to the top. Add the rosemary, thyme, peppercorns and garlic, cover, and cook in the oven until the squash is tender when pierced with a knife, about 45 to 60 minutes. The squash can be served immediately or cooled in the oil and reheated later.