Recipe VICKI RAVLICH-HORAN | Image BRYDIE THOMPSON

Autumn is a season of abundance and this is no more evident than at the Tauranga Farmers Market. Market manager Trixie Allen says, “Finally all those loaded trees we see during summer can be picked. Paddocks can be harvested. Best of all, some summer crops extend into the autumn allowing for further freezing and preserving.” So, with your market basket full of fresh local goodness, here are a few ideas to enjoy it.

Traditionally made from eggplants, this version is perfect for those zucchini that got away and overnight went from a zucchini to a marrow.

2 very large zucchini, from Riverside Growers.
1 tbsp Katikati Frantoio olive oil
1 garlic clove, peeled, from Pirongia Mountain Vegetables
2–3 tbsp tahini (sesame paste) (find this at Vetro)
2 tbsp fresh lemon juice, from Riverside Growers
2 tbsp parsley, chopped, from Liberty Growers
salt and pepper to taste

Cut off the ends of each zucchini, slice in half, lengthwise, place on a baking sheet lined with parchment paper and drizzle on the olive oil.

Roast in a 200°C oven for 30 minutes or until the zucchinis are completely soft.

Allow the zucchini to cool enough to handle and then scoop the flesh out.

Add the flesh to a food processor along with the garlic clove, tahini and lemon juice. Puree the mixture until smooth.

Stir in the chopped parsley and season.

Serve with lavosh bread from Zand Kitchen.

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