Zucchini in Excess

Last week we found ourselves with an ABUNDANCE of Zucchini in the refrigerator.  Here's what came of it (Dad, this one is for you):  

Zucchini Barely Salad

This is great as a light and delicious side dish for a summer dinner.  It takes about 20 minutes to whip up and comes together nicely.  The flavors meld even better the longer you're able to refrigerate it prior to consumption. 

2 Cups of Vegetable Broth

1 Cup Barley (or Spelt)

2 Medium Zucchini (can use up to 3 or 4 if you have them) - Diced

1 lb Cherry Tomatoes

1 Sweet Onion - Diced

4 Tbs Olive Oil

Salt & Pepper to Taste

Handful of Basil or Mint leaves

Balsamic Vinegar to Taste

1. Cook the Barley or Spelt as instructed on the package replacing broth for water
   
2. Heat oven to 450 Degrees
   
3. Toss all Veggies with 2 TBs Olive Oil, Salt & Pepper
   
4. Pour in to a roasting pan and cook for 30 minutes
   
5. Drain Barley & Toss with Veggies
   
6. Slice mint/basil & Add
   
7. Whisk 2 Tbs Olive Oil, Vinegar, Salt & Pepper together and add to Barley, Veggie Mixture
   

Lightly Fried Zucchini Flowers

Who knew the flower on a baby Zucchini could be so delicious!  If you grow your own Zucchini, pick the flower off early and let the Zucchinis continue to grow.  Or you can buy the Zucchinis young at a nature mart, use the flower AND the meat is still great for cooking.  

Olive Oil for frying

6-8 Zucchini Flowers

1 Egg Yolk

1/2 Cup Ice Water

1/2 Cup flour

Salt & Pepper

1. Heat about 1/2 inch of olive Oil in a small, but deep, frying pan to 375 degrees (be careful not to go over this so you're Oil doesn't start burning and smoking- this happened to me!)
   
2. Beat yolk, ice water, and flour together until it is the consistency of a heavy cream
   
3. Dip flowers in the batter coating each flower completely then allowing excess batter to drip off
   
4. Fry each flower until just lightly brown on all sides
   
5. Allow to dry and drain on paper towels
   
6. Serve immediately