Flashback....

..... to the summer. This is a recipe I made on a hot day in August when zucchinis were plentiful and the humidty was high. I forgot all about it until I found the pictures on my camera. Kinda tells you what an impression the recipe had, huh?

I won't lie and say this recipe will be a knockout, but if you're looking for something to do with a fridge full of zucchini (or heck, even two) then this is one suggestion. Unfortunately, they didn't turn out to be the crisp, crunchy bites I was hoping for, but maybe I'm used to the ones served in restaurants that are basically deep fried and full of oil. These babies will be healthier for you, no doubt, but you still might crave the fuller-fat version. Each to her own, right?

Anyway, now that I've done a stellar sales job, keen to see how it all comes together? Let's go!



Start with two zucchinis and gets to gratin'.

Next you need to drain the grated zucchini in order to extract the water. I place it all in a colander lined with cheesecloth and wrung it out. It's amazing how much liquid comes out.

Once everything is as dry as possible, add to a bowl, along with a grated carrot, some chopped mint, corriander seed, a bit of onion, a clove of chopped garlic, and some lemon zest. Toss in few spoonfuls of flour too, and season with salt and pepper.

Beat two eggs lightly and mix into the batter.

Fry them up in a shallow bit of olive oil until crispy and brown on both sides.

And then they'll look like this. Chop some more mint and mix with some yoghurt to make a dipping sauce. Best eaten hot, but I had several cold the next day and they were pretty passable.

Recipe confession time: I originally thought I used a Nigel Slater recipe for these, but I've just tried to find something online and came up empty. So, could be Nigel Slater, or some other source, but really, the basics are listed above, and you can substitute to your likes and tastes (I think a bit of aged cheddar would go nicely!).

*serves me right for posting this three months after I made it :(

Lemony zucchini goat cheese pizza

The zucchini and summer squash I bought at the market sat in my fridge for almost an entire week and were dangerously close to becoming shrivelled up versions of their former selves, so it was time to act. I decided to turn them into a pizza, inspired by a recipe here.

I started out making the pizza dough from scratch, and added in a half cup of whole wheat flour. This really was a simple recipe, as it only required a couple minutes of kneading and one rise.

Once the dough had doubled in size and had time to rest, I smeared on the goat cheese, mixed with lemon juice and topped with basil from my herb pot. On went handfuls of sliced zucchini. The different sizes prevented me from arranging them in artful concentric circles, but it still looked pretty good.

Ready for the oven.

I was a bit skeptical about how much the lemon flavour would shine through, but it really did. This is a nice, light summmertime pizza.

Really Simple Pizza Dough

Makes enough for one small, thin crust pizza.

1 1/2 cups flour (can replace up to half of this with whole wheat flour)
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.

Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.

Dump it back on the floured counter (yup, I leave mine messy), and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.

Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. Bake it for about 10 minutes until it’s lightly blistered and impossible to resist.

Lemony Zucchini Goat Cheese Pizza

1 batch Simplest Pizza Dough
1 lemon
4 ounces goat cheese, at room temperature
Few leaves of fresh basil, cut into thin slivers
1/2 medium yellow zucchini, sliced as thinly as you can
1/2 medium green zucchini, sliced as the same as above (or combination of whatever you have)
Drizzle of olive oil
Salt and pepper to taste

Preheat your oven to 450 degrees. Roll your pizza dough into a thin 12-inch circle, or rectangle to fit your baking tray, and lay it on a tray.

In a small bowl, stir together the goat cheese with the juice of half your lemon. Season it with salt and freshly ground pepper, and spread it over your pizza dough. Scatter fresh basil slivers over the cheese.

Arrange your zucchini coins in concentric circles over the goat cheese spread, overlapping them slightly. Squeeze the juice of the second half of your lemon on top of you zucchini, then drizzle with olive oil and finish with more salt and freshly ground black pepper.

Bake in preheated oven for 10 to 15 minutes (your baking time will vary, so please watch carefully), or until the edges of your pizza are golden brown and the zucchini looks roasted and a little curled up at the edges. Serve with a green or even simple tomato salad and a glass of crisp white wine.