Summer is the best season to take advantage of zucchini! While it’s available year-round, this green veggie is currently out in full force, and you have plenty of options for how to eat it: raw, grilled, roasted, in muffins, on pizza, and of course, as trendy zoodles.
Rich in water and fiber, zucchini is known to promote healthy digestion, and its generous vitamin C content helps prevent certain diseases. Low in calories, zucchini can also help you reach your weight loss goals.
Bridgeman’s Chophouse’s Raw Marinated Zucchini with Coconut Labneh & Pistachio Gremolata
6
servingsIngredients
- For the coconut labneh:
- 1
fresh young coconut
- 2 cups
low-fat Greek yogurt
Kosher salt, to taste
- For the zucchini marinade:
- 3
large zucchini
- 1/2 cup
rice wine vinegar
- 1/4 cup
olive oil
- 3 Tbsp.
honey
- 1 tsp.
garlic, chopped
- 1 Tbsp.
fresh thyme leaves
- For the pistachio gremolata:
- 1/4 cup
shelled pistachios
- 1
lemon (using zest and 1 tsp. lemon juice)
- 3 Tbsp.
olive oil
- 2 Tbsp.
Italian parsley, finely chopped
- 1
sprig of fresh mint leaves, for garnish
Directions
Remove fresh coconut meat from the shell and set aside, saving the coconut water. In a cheesecloth, add Greek yogurt and let strain overnight in a strainer to remove the liquid.
In a blender, combine strained yogurt with 1/2 cup of coconut meat and blend until smooth. Add kosher salt to taste. The texture should be creamy and slightly thick. (For thinner labneh, use reserved coconut water.)
Thinly slice zucchini with a mandoline on all four sides until you reach the center – leave the center and seeds out. Combine all marinade ingredients in a bowl and whisk together. Marinate zucchini for at least an hour in the refrigerator.
In a dry pan, slightly toast pistachios. Set aside and allow to cool. Coarsely chop pistachios and place in a bowl. Add the zest of one lemon, lemon juice, olive oil, and chopped parsley. The mixture should be slightly wet.
Plate the coconut labneh, then top with the marinated zucchini. Garnish with pistachio gremolata and mint leaves.
Did you know?
- Both zucchini and yellow squash are categorized as summer squash, and although they’re different colors and shapes, the two can often be used interchangeably in recipes.
