medtran49
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This is a vegetarian dish, can be made vegan with a few changes as noted.
We went to a local farmer's market before I made this and they had young carrots with their green tops still in great shape and some beautiful golden and regular zucchini. So, I used the carrot tops in the pesto, along with basil, pine nuts, Parmigiano Reggiano, and EVOO, but you can use your favorite pesto. I made a light tomato sauce using fresh ripe tomatoes, onions, white wine, garlic, vegetable broth, basil and our oven dried tomatoes.
INGREDIENTS
5 medium sized golden zucchini
5 medium sized green zucchini
1 cup pesto
1 cup tomato sauce
1 Tbsp pine nuts, toasted, for garnish
Macadamia nut cream
1 cup raw macadamia nuts, soaked (for at least 4 hours in tap water, 10 minutes or so in boiling water if you forget)
1 clove garlic, smashed
1 Tbsp EVOO
2 tsp Parmigiano Reggiano cheese, substitute nutritional yeast if you are vegan, or just omit both and add a touch more salt
1 tsp lemon juice
Kosher or sea salt, to taste
DIRECTIONS
Prepare the pesto and tomato sauce. Set aside.
Drain the macadamia nuts, reserving 1/2 cup of the soaking liquid. Place the macadamia nuts, garlic, EVOO, cheese, lemon juice, and a good pinch of salt to a blender. Puree to a fairly smooth and thick paste, adding small amounts of soaking liquid as needed, remembering you want a thick paste. Scrape down sides as needed. Taste, adjust seasoning. Set aside
Slice the zucchini lengthwise in 1/4 to 3/8 inch thick slices, lightly brush each slice with EVOO, then sprinkle with salt and pepper. Flip slices over and repeat. Grill 2-3 minutes on each side until softened, but still slightly firm. Set aside and allow to cool so you can handle.
Line a 9x5 loaf pan with plastic wrap. Place 1/2 cup pesto in bottom of loaf pan, spread evenly. Place a single slice layer of golden zucchini in bottom of loaf pan, slicing to fit, keeping colored sides out. Add 1/2 cup tomato sauce, spread evenly. Place a single slice layer of green zucchini, again slicing to fit, keeping colored sides out. Add half of macadamia cream, spread evenly. Add a layer of golden zucchini. Add remaining tomato sauce, spread evenly. Add a layer of green zucchini. Add remaining macadamia nut cream. Add a layer of golden zucchini (using some of green if you run out) and remaining pesto.
Make sure excess plastic wrap is outside of loaf pan, place serving dish over pan, flip to unmold, carefully peel off plastic wrap. Garnish with toasted pine nuts.
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