Zucchini and Goat Cheese Stacks
This Provencal dish is adapted from a recipe we prepared with La Cuisine Provencal's Jane Satow.
Ingredients
- 2 zucchini small/medium size
- 2 Tbsp shallots, chopped optional
- 8-10 goat cheese use plain, herbed, or a combination
- olive oil for sauteeing and drizzling
- ΒΌ cup pine nuts or walnuts toasted in a dry pan
- salt and pepper
- 2 tbsp pesto optional
Instructions
- Slice Zucchini into thick strips with a sharp knife or with a mandolin on a very wide setting.
- Chop shallots if using. Shallots will be sauteed with the zucchini strips, adding flavor. If you are grilling your zucchini instead of sauteeing, you can omit the shallots.
- Heat olive oil in a large sautee pan. Sautee shallots and zucchini in batches so they pre-cook and turn a light golden brown. Be careful not to burn the shallots. You will sprinkle these over the dish to add a bit of flavor later.ORSpray/brush zucchini with olive oil and grill for just a minute or two per side, depending on the thickness.
- Assemble zucchini and goat cheese in layers in an oven safe baking dish. Sprinkle with shallots (if using). Drizzle with olive oil. Bake.
- Meanwhile, toast nuts in a dry pan until fragrant. Be careful not to burn.
- Top the stacks with pesto (optional), nuts, drizzle with oil, add salt and pepper to taste, and serve.