Zucchini is an all-around family favorite here, and we adore this versatile veggie in just about any form it takes. There's nothing it can't do, and with bumper crops reliably sprouting across gardens everywhere, any delicious recipe featuring zucchini is a most welcome gift.
We love the simple elegance that the dish brings, using few ingredients to highlight the savoury and sweet sides of beloved favorites like goat cheese and Balsamic vinegar. A quick drizzle of Balsamic vinegar is all you need to bring out essences of earthiness and richness of goat cheese, and when you use a coating of cane sugar to caramelize and further enhance this cheese, well, the result is one we're sure you're going to adore, along with everyone lucky enough to sample the results of your recipe preparations!
Quick note: you'll need a crème brulée torch for this recipe, used to caramelize the goat cheese before serving.
Prepare the pan-fried zucchini salad base
Wash and mince zucchini into small cubes. Peel and finely mince garlic, set aside. Toast pine nuts in small frying pan over medium heat (if not already toasted).
In medium-sized sauté pan, coat bottom generously with extra-virgin olive oil and heat. When heated, add garlic clove and allow to sauté until lightly golden brown. Add zucchini cubes. Adjust to taste with salt. Continue to cook over high heat for 1-2 minutes. Remove from heat. Place zucchini into small bowl, allow to cool.
When cooled, add toasted pine nuts and shredded mint leaves. Adjust to taste with salt and olive oil if necessary.
Caramelize the goat cheese and finish dish
Slice goat cheese into pieces approximately 40 grams weight per slice. If cheese is particularly fresh and soft, use your hands to shape slices into small rounded balls.
Coat cheese with cane sugar over entire surface. Using crème brulée torch, evenly heat sugar on cheese until sugar is caramelized and lightly golden brown over entire surface.
Place serving of zucchini salad into middle of individual serving dishes. As soon as cane sugar has caramelized, place cheese immediately on top of zucchini salad on each dish. Garnish with a few drops of traditional Balsamic vinegar from Modena, and serve promptly.
15 minutes 9 ingredients 582 kCal
145 minutes 10 ingredients 605 kCal