Ingredients:
- 2 large zucchini
- 1 tomato, seeded and finely diced
- 2 Tablespoons Garlic Gold® Oil
- 2 scallions, finely diced
- 2 Tablespoons aged balsamic vinegar
- Pinch sea salt
- Garlic Gold® Parmesan Nuggets
- Sprigs of fresh parsley for garnish
Cut the ends off the zucchini and cut into 1½ inch slices. Using a melon baller, scrape out the center part gently so as to leave a little bit still in there for the filling to settle into and not fall out.
Combine the tomato, Garlic Gold® Oil, scallions, vinegar, and sea salt. Fill each slice of zucchini with the diced tomato mixture. Garnish with Garlic Gold® Parmesan Nuggets.
Helpful Hints:
- To make this recipe dairy-free, simply substitute Garlic Gold® Nuggets or Garlic Gold® Parmesan Nuggets.
- Not in the mood for vegetables and feeling like something more “snacky”? Follow the relish recipe above, eliminating the vinegar as well, and call it a salsa… Find the nearest salty chip and dig in!
- Substitute a brown rice or other light vinegar instead of the balsamic vinegar and use cucumbers instead of the zucchini; garnish with Garlic Gold® Sea Salt Nuggets instead of Garlic Gold® Parmesan Nuggets. This is very refreshing on a hot day!
- Dice up the zucchini instead of making fancy hors d’oeuvres and call it a salad. (This can be done in like 10 minutes…)
- If you do not have aged balsamic vinegar around and are using the less expensive vinegars, add 1 tsp. sugar or honey to compensate for the bitterness.
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