Marinated Zucchini by Chef Duskie Estes:
These tasty, pickled zucchinis go great by themselves, with a sandwich, or on a cheeseboard!
- 1 Cupe Champagne vinegar or rice wine vinegar
- 2 cups of water
- glass jar with lid
- 1 garlic clove
- pinch of chili flakes
- sprig of oregano or basil
- Slice zucchini coins 1/4 inch thick
- Generously salt for one hour.
- In a saucepan, bring 1 part champagne vinegar or rice wine vinegar and 2 parts water to a boil. Pour over zucchini and refrigerate overnight.
- Remove zucchini from the vinegar mixture.
- To save for future use, place zucchini in jars, add a garlic clove, a pinch of chili flakes, and a sprig of oregano or basil.
- Store in refrigerator. serve as antipasti with meat or cheeseboards.
Secret Ingredient Cupcakes by Chef Duskie Estes:
This amazing cupcake hides so much zucchini… and tastes incredible!
- 1 3/4 cup sugar
- 4 ounces soft unsalted butter
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 2 1/4 cup flour
- 1/2 cup hazelnut or almond meal (or hazelnuts or almonds ground in a food processor)
- 1 teaspoon kosher salt
- 1 1/4 teaspoon baking powder
- 1/2 cup buttermilk
- 1 3/4 cup finely grated zucchini
- 1/2 box powdered sugar, sifted
- 1 tablespoon milk
- zest + juice of 2 lemons
- Preheat your oven to 350°F.
- In a mixer, cream together, sugar, butter, oil, and vanilla.
- In another bowl, combine the flour, hazelnut meal, salt and baking powder.
- Alternately add the dries and the buttermilk to the butter mixture.
- Add in the zucchini.
- Prepare popover pans with spray and flour.
- Bake until set, about 30 minutes.
- Once cool, make the icing by combining the powdered sugar, milk, and lemon in a small bowl. The
- mixture should be thick like glue.
- Glaze tops of cakes. (or a cream cheese frosting is always nice).
Black Pig Zoodle Carbonara by Chef Duskie Estes:
“Zoodles” are a fun way to get kids to eat a lot of zucchini without even knowing it. They are also fun for kids to see being made. I also like a quick saute of zoodles with olive oil, garlic, and chili flakes and then topping them with a hot meatball & tomato sauce.
- 2 large zucchini
- 6 pieces bacon, cut into lardons (www.blackpigmeatco.com please, also available at bi-rite, marina meats, and golden gate meat co. at the ferry terminal, and market hall foods)
- 2 cloves garlic, peeled and sliced
- 3 eggs
- 3/4 cup freshly grated parmesan and more for garnish
- A pinch of chili flakes
- Kosher salt and black pepper to taste
- Using a spiralizer, make zucchini noodles.
- In a bowl whisk the eggs and parmesan.
- In a large saute pan, render the bacon.
- When bacon is 50% browned, add the garlic and chili flakes and saute until fragrant, about a minute.
- Add the ”zoodles” and season with salt and pepper.
- Remove the pan from the heat and pour in the egg mixture and quickly stir with a rubber spatula to coat the zoodles.
- Serve immediately and garnish with parmesan.