KELLEY SAYS: There is always a good bit of thought put into the meals we make once a month for Courters' Kitchen, but this one also involved a good bit of discussion. At first blush it seemed so simple, and it is, but we had some decisions to make. For example, should the vegetables be sautéed, roasted or eaten raw? And when do we add the pesto?
BARRY SAYS: You'd have thought we were invading a small country with the amount of debate that went on. It was all in fun and we got the right end result, which was a delicious meal.
KELLEY: The impetus for the dish was the purchase of a Veggetti, a pretty cool little gadget that cuts things like potatoes and vegetables into ribbons and thin slices. We wanted to try it out, so we headed to the Chattanooga Market to buy some fresh zucchini and tomatoes. All were picked that very morning, so score! on that point. Our college-age daughter was in town, and she did most of the cutting with the Veggetti, which was extremely easy to set up and use. It yielded perfectly cut shoestring zucchini, which our daughter called "zoodles."
BARRY: Kelley roasted some tomatoes, mushrooms and shallots and, while those were cooking, we debated whether to sauté the zucchini, eat it raw or put it in the oven. We decided on the last choice, then had another discussion as to the right time to add it to the tomatoes in the oven. We also went a few rounds arguing over when and how to add the pesto. Should it go in the mix in the oven or should it go on the plate as a garnish? We chose garnish.
KELLEY: We didn't want the zucchini to be soggy or limp, so we let the tomatoes roast for about 12 or 13 minutes, then added the zucchini for a couple more minutes. We served it with toasted ciabbata bread with fresh pesto on the side and lamb meatballs over a tomato sauce, but you could serve it with any number of things. We also sprinkled some fresh Asiago cheese on top.
BARRY: This was one of the more fun meals to prepare and it came out great. We're already talking about the next time we make it, and what else we can slice up.
Roasted "zoodles" with tomatoes, mushrooms, shallots and olive oil and served with lamb meatballs over a tomato sauce and ciabatta bread makes a tasty, healthy meal.Roasted Zoodles and Tomatoes
4 medium-sized zucchini (green and yellow for color)
1 pound cherry tomatoes
Salt
Pepper
Olive Oil
3 ounces mushrooms
1 sprig rosemary
1 sprig oregano
4 shallots, quartered
Put everything but the zucchini in a flat cooking pan and roast in the oven at 350 degrees for about 12 or 13 minutes. Then pile on the zucchini and let it roast for another 2 or 3 minutes or until you get the texture you want. Salt and pepper to taste, mixing it all together and serve.
Contact Barry Courter at bcourter@timesfreepress.com or 423-757-6354.