For this week's edition of Steemit IronChef, hosted by @progressivechef, the theme is 'Courgette'.
In the United States, we call it zucchini and summer squash, and this time of year is full of all kinds of summer squash!
I happened to have several zucchini and yellow summer squash on hand from my recovered vegetable weekly harvest, and I used them both to make an assortment of zucchini and summer squash delights.
For this dish, I used zucchini and summer squash in a variety of ways, to have several different and delicate flavors all on one plate.
First, here is a woven zucchini and lemon pepper base, which was quickly cooked through at 350°F until the zucchini had softened.
On top of the woven zucchini, there is a summer squash and goat cheese souffle, made from eggs, summer squash, parmesan cheese, goat cheese, and thyme, and basil. The souffle was wrapped in thinly sliced zucchini before I baked it, also at 350°F.
I made some zucchini rosettes from roasted thinly sliced strips of zucchini, and arranged them next to some mini versions of the squash and goat cheese souffles.
Finally, using zucchini, summer squash, and yellow tomatoes, in a vinaigrette of rice vinegar, dijon mustard, and olive oil, here is a light and refreshing salad.
Here's the full plate, all sorts of zucchini and summer squash, hanging out together :)
And here's my proof photo! Can't forget that!
I hope you've enjoyed this recipe, and I'd love to hear your thoughts.
If you're interested in being a part of the Steemit IronChef Competition, don't forget to check out the details at @steemit-ironchef. A huge thanks to @progressivechef for coming up with this awesome way to showcase our food creations and build community with each other here on Steemit. Looking forward to continuing this competition!!
Thanks for reading! If you enjoyed this post, please do check out my blog.
All content and images by @jaymorebeet, taken on September 22, 2017 with a Canon 7D Mark II.