Finally tried my hand at canning, inspired by amazing Yakima tomaters. 2 jars of quartered and 3 diced. Hope I don’t kill us this winter!
This was a last minute addition to my contributions to a potluck we hosted, inspired by the fact that we had a huge zucchini and some corn that were on their last fresh legs. Our CSA had given us fresh basil the last few weeks so I ended up Magic Bullet-ing a bunch of it (with EVOO and fresh garlic), freezing the puree in an ice cube tray, and popping the herby popsicles into a gallon baggie in the freezer. Having such great stuff on hand made this side a cinch–and so fast to throw together! Unfortunately, I neglected to take a picture in the midst of guests arriving, but it did turn out quite lovely as well as yumtastic.
1 very large zucchini, thickly sliced and quartered
2 ears of corn, cut off the cob
2 balls of mozzarella, sliced and quartered
3 frozen cubes of puréed basil, garlic, EVOO (approx 4 tablespoons fresh?)
1/4 cup pine nuts, lightly toasted
Pinch sea salt
Preheat oven to 375.
Warm a cast iron skillet over medium heat and add the basil ice cubes. Once they’ve melted about half-way, add the zucchini and corn. Stir occasionally to evenly coat veggies with basil and olive oil and gently cook most of the way through. Remove from heat and season lightly with sea salt.
Evenly arrange mozzarella on top and sprinkle the pine nuts on top of cheese. Bake for about 5 minutes. Enjoy as soon as you please!