Zucchini Ribbons and Peaches with Macadamia Cream

"I use macadamia nuts two ways in this summery zucchini-and-peach salad: chopped, for crunch, and also pureed, to make a dairy-free cream," says chef Alyssa Gorelick.

  • Total Time:
  • Servings: 6
  • Time(Other): plus overnight soaking

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Ingredients

  • 3 zucchini (1 1/2 pounds total), sliced lengthwise 1/4 inch thick
  • 3 peaches, halved
  • 1/4 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 2 tablespoons chopped parsley
  • 2 tablespoons finely chopped mint
  • 2 tablespoons macadamia nuts, toasted and coarsely chopped
  • 1/4 cup Macadamia Cream (optional)

How to make this recipe

  1. Light a grill. Brush the zucchini and peaches with half of the oil and season with salt and pepper. Grill them over moderate heat until slightly softened, 4 minutes. Cut the peaches into wedges. Stack the zucchini and thinly slice lengthwise into ribbons.
  2. In a bowl, toss the zucchini, parsley and mint with the remaining oil; season with salt and pepper. Transfer to a platter and top with the peaches and chopped nuts. Drizzle with the Macadamia Cream and serve.

Notes

One serving: 188 cal, 15 gm fat, 2.2 gm sat fat, 15 gm carb, 3 gm fiber, 3 gm protein.

Suggested Pairing

Floral, peach-scented Viognier.

Photo © Tina Rupp Published June 2012





506995 recipes/zucchini-ribbons-and-peaches-macadamia-cream 2013-12-06 well-being|grilling-barbecuing|barbecue-cookout|dinner-party|salads|6|healthy|vegetarian june-2012 recipes,zucchini-ribbons-and-peaches-macadamia-cream 506995
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