By Laura Stec
E-mail Laura Stec
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...
(More)About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck.
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There’s plenty of zucchini around these days to Food Party! with. Here’s a quick, kid-approved and adult favorite, side dish or snack, perfect for the season.
When you get done reading, take a trip back to last year for a fun discussion on why
My Tomatoes Are Better Than Your Tomatoes.
Zucchini and Tomato Bites
3 medium zucchini
1 tablespoon extra virgin olive oil*
1 cup mozzarella, shredded or sliced (can substitute vegan melting cheese)
¼ cup parmesan, shredded
10 – 15 cherry tomatoes, sliced in rounds
Preheat oven to 375F.
Cut zucchini in half lengthwise, then each side in 2 – 3 pieces. Toss in olive oil. Spread in a single layer on baking sheet, flat side down, and roast till slightly browned, 10 – 15 minutes. Remove from oven and let cool slightly. Sprinkle on mozzarella, top with tomato slices, then a touch of parmesan on top. Broil a minute of two to melt and brown the cheese. Munch :)
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Interesting olive oil tidbit I just learned from Spectrum olive oil: A general rule of thumb is the higher quality of the oil and the fresher it is, the higher smoke the smoke point. A high quality oil loaded with antioxidants will hold it’s form longer, while a lower quality oil will smoke at a lower temperature.
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Interesting tidbit I already knew: You CAN sauté with extra virgin olive oil, with a smoke point of 375F – 425F. The average temperature of a sauté pan is around 350F. However, don’t sauté or cook with unfiltered olive oils, or good quality oils you buy specifically for the flavor, such as those sold at the farmers market. You're just sautéing out your flavor and wasting your $$$.
