In winter I dream about summer, about grilled food with smoky flavors and wonderful ‘summer’ tastes and aromas. It is summer now, but heavy rains and sunderstorms don’t let me to enjoy grilled dishes in full.
So, the grilled zucchini and ‘charred’ tomatoes are actuly fried now. The berries are missing a delicate smoky aroma but they are still heavenly delicious and look gorgeous.
They are so bright and shiny that I don’t care about grey rainy day – it is sunny in my kitchen thanks to ‘charred’ jeweled tomatoes. Garlic and parsley make my kitchen smell like summer. What a great, healthy and easy to make side for my… pork, lamb, chicken, fish – anything.
Enjoy the world!
Zucchini with "Charred" Tomatoes
- 2-4 medium cloves garlic , pressed or minced
- ¼ - 1/3 cup fresh finely chopped parsley
- 1 zucchini
- 1 yellow zucchini (summer squash)
- ¾ cup flour
- 4-8 small Campari tomatoes or 8-12 cherry tomatoes
- coarse sea salt
- ground black pepper
- olive oil for cooking
In a small bowl mix the parsley and garlic.
Slice the zucchini into 1/2” rounds. In a zipper bag mix the zucchini rounds with flour.
In a wide pan, heat olive oil. Add the dusted zucchini rounds (shake off excess flour) and fry them on both sides until golden brown, about 1 minute per side.
Transfer the zucchini onto a platter, sprinkle with salt, pepper, and garlic-parsley mixture.
Transfer the zucchini onto a platter, sprinkle with salt, pepper, and garlic-parsley mixture. Fry the tomatoes on high until they are ‘charred’. Top the zucchini with the tomatoes. Season the tomatoes with salt, pepper, and garlic-parsley mixture.
For a healthier and gluten free version, omit the flour.
Alternatively, the dish can be prepared on a grill (omit the flour).