Cut zucchini into quarters lengthwise. Place in a bowl with olive oil and a pinch of salt and pepper. Toss until well combined. Step 2: Heat a medium skillet or grill pan over high heat.
Spring and summer (when zucchini is in season) are the best times to make this delightful Australian-Italian number from Sydney restaurant Big Poppa’s. It’s delicious, easy to prepare and travels well ...
Using a vegetable peeler, cut the zucchini into long ... Drizzle over the salad ingredients and gently toss to combine. Place salad in a shallow serving bowl and top with the pickled red onion ...
This, plus a simple salad topped with his garlic bread pangrattato -- a fun word for flavored, toasted breadcrumbs -- and dinner is served. Check out his full recipe below. By clicking on these ...