Food and Wine Pairing: Baked Basil Vinaigrette Zucchini

I came across this recipe that would be perfect for our  Cooper Farms Zucchini

Created by Deanne Samaan Of  Seduction in The Kitchen

Ingredients:
vinaigrette
1/4 cup lemon juice
1/4 cup white balsamic vinegar
1/3 cup fresh basil leaf
2 tablespoons Dijon mustard
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
zucchini
bread crumbs
shredded asiago cheese

Directions:

First, cut the basil roughly, that means just chop it up, you can tear it up too, it helps release the basil oil to flavor the vinaigrette.

Next, put the ingredients into a bowl for the vinaigrette.

Whisk everything together for the dressing.

After the vinaigrette is made, cut the zucchini into strips.

Place the strips into the vinaigrette and cover them with the dressing. You could marinate them if you want. It will flavor them more if you do decide to marinate them for an hour, but you do not have to.

Take the strips out the vinaigrette, and then just coat them with bread crumbs and place the coated strips onto a cookie sheet.

Sprinkle the cheese on top the strips.

In a pre heated 400 degree oven, bake the zucchini for about 8-10 minutes. You want the zucchini to have a nice golden look and the cheese is melted.

When they are done, take out the oven and ENJOY!

Enjoy with Stella Pinot Grigio

Where to Buy Stella Pinot Grigio
Main Street Produce
100 East North Main Street
Littleton, North Carolina 27850
252-586-8468

 

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