- 2 zucchinis
- 2 Lebanese zucchinis (see Note)
- 2 tbsp extra virgin olive oil
- ½ lemon, zested, juiced
- 8 zucchini flowers, trimmed, stamens removed
- shaved pecorino or parmesan and baby rocket leaves, to serve
Mustard mayonnaise dressing
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 80 ml (⅓ cup) olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make mustard mayonnaise dressing, whisk together egg yolk, mustard and lemon juice in a bowl until combined. Whisking continuously, gradually add oil in a thin steady steam until mixture is emulsified, but is still thin enough to be drizzled; add a little water if too thick. Season with salt and pepper.
Using a vegetable peeler or mandolin, cut zucchinis lengthwise into thin ribbons. Place in a bowl with oil, lemon zest and juice. Stand for 15 minutes to allow flavours to develop.
Place dressed zucchini and zucchini flowers on a platter. Scatter with shaved pecorino and rocket, and drizzle with mayonnaise dressing.
Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis. They are more grey in colour and are shorter and thicker than regular zucchinis.
As seen in Feast Magazine, Issue 16, pg71.
Photography by John Laurie & Brett Stevens