September 23 2010
Posted in Recipes - Seattle Recipes

Created by Chef Bill Morris, The Rainier Club
Seattle,  WA

Directions
1. Using a loaf of fresh country bread, cut 1/2 inch thick slices. Brush each slice with olive oil and season with salt and black pepper.
2. Cut fresh zucchini into 1/4 inch thick by 2 inches long pieces. Season with salt and pepper and grill on both sides, being careful not to burn it.
A grill pan would work well in this recipe.
3. Chop an heirloom tomato into a 1/4 inch dice and drizzle with olive oil. Add julienned basil. Season to taste with salt and black pepper.
4. Shave or crumble some aged Chevre (goat cheese).
5. Pick a handful of fresh large basil leaves.
6. Grill the bread on both sides allowing it to char slightly, but not burn. Remove to platter and top with tomatoes, a basil leaf or two, the goat cheese and a slight turn of black pepper.

Warm zucchini on grill and place on top of the bread, tomatoes and goat cheese. Serve warm.

 

More Zucchini Recipes from Chef Bill Morris

Zucchini Stuffed Pasta with Parmesan, Garlic and Chanterelle Mushrooms

Zucchini-Wrapped Local King Salmon with Green Zucchini "Relish"

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