Almost self-sufficient zucchini antipasto

I have two zucchini plants, one yellow and one green. It is incredible how many flowers and zucchini two plants can provide, certainly more than enough for a family of 4! The green zucchini plant is huge and very prolific, the yellow one less so (don't know why...), but still, I get enough. In the garden I also have herbs and lemons, and a friends who grows garlic gave me some; for this dish I only had to buy salt and olive oil!

Zucchini Antipasto

Cut the zucchini in long strips and fry on both sides with extra virgin olive oil. Finely chop some Italian parsley, mint, and Genovese basil with two cloves of garlic and a generous pinch of salt.

Place this 'pesto' on the zucchini (keep a little aside for decoration) and add the juice from half a lemon. Stir and let the zucchini marinate for two hours. Arrange on a platter and add the remaining 'pesto'. Serve.

Photos by Alessandra Zecchini ©

I am entering this recipe in the Grow Your Own competition hosted by House of Annie. Do you Grow Your Own? Have you posted about it during the month of January? Read the complete rules on Andrea’s site. Then show off your post and submit it here:

http://www.emailmeform.com/fid.php?formid=532860