zucchini with egg & basil oil

i ended up having a minor major breakdown, when i realised – after an extremely hurried macbook cleaning session – that, apart from lots of superfluous stuff that i had gotten rid of, i’d also deleted way more things than necessary. things being: hundreds, if not thousands of pictures, as well as prepared posts that i carefully prepared for you. hours and hours of work were lost in the process. but, what can i say? once i start cleaning up stuff, it’s hard to stop me. like, the other day, i started to get at my clothes… only to realise much later, that i threw away a pair of jeans that could have been turned into an awesome pair of cut-offs… i’m really trying to see the positive in all of this. especially since my macbook is now still as slow and tedious as pre cleaning. sighs. alas, it’s just what it is: an empty iphoto cache, no more prepared post pipeline security bliss, and no diy (the cutoffs) to do. it’s what food blogger nightmares are made of, basically. i’m now in the post-denial mode, where i’m striving to re-cook and re-shoot as many pictures as possible. starting over has become my new mantra and all day to do. it’s a very instructional process. 
so, here’s one (!) picture that i could save: zucchini with egg and basil oil. it’s a solid recipe. especially when asparagus season is over and you’re looking for something equally healthy and fast to make. search no more! turn to zucchini! it is zucchini season, after all. 
zucchini with egg & basil oil
ingredients:
3 zucchini
4 eggs
1 bunch basil, leaves
4 tbsp. olive oil
2 tbsp. white wine vinegar
1 tbsp. grainy mustard
1 tsp. honey
1 drop harissa 
1 tsp. maldon sea salt
directions:
bring a large pot of water to a boil. blanch the whole zucchini in it for about 7-8 minutes, until tender but still firm. drain and chill in ice water for a couple of minutes. then slice lenthwise into 6th, set aside. boil the eggs for 6+ minutes until firm. then drain and chill as well. peel when completely cooled and chop finely. put aside, too. 
make a quick basil oil by pureeing the basil in the oil. add the vinegar, mustard, honey and harissa, stir to combine and season with a bit of maldon sea salt. arrange the zucchini wedges on a plate, scatter the egg on top and drizzle with the basil oil vinaigrette. serve immediately. 
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