Zucchini Bigudat

The zucchini, a versatile and full of potential vegetable, has become the star of many contemporary dishes, but I decided to give it a unique twist by transforming it into a delicacy with bold flavors. Inspired by my observations of its distinct aroma, I decided to experiment with a recipe that combines unique textures and tastes.

Start by selecting fresh, medium-sized zucchinis that are juicy and have smooth skin. Using a mandoline, cut the zucchini into thin slices of about 3 mm. These slices will be grilled later, giving them a slightly smoky flavor and an appetizing appearance.

For the filling, I chose smoked mackerel, which I processed with fresh garlic and lemon juice, creating a fine and well-bound paste. The garlic adds an intense flavor, while the lemon brings a note of freshness, balancing the rich flavors of the fish. Depending on your preferences, you can substitute the mackerel with other types of smoked fish, such as salmon or herring.

Once you have prepared the paste, it’s time to grill the zucchini slices. Preheat the grill to medium heat and lightly brush the slices with olive oil to prevent sticking. Place them on the grill and let them cook for 2-3 minutes on each side until they become soft and develop beautiful grill marks.

After the zucchini slices have cooled slightly, start filling them with the fish paste. Use a spoon or a piping bag to evenly distribute the filling on each slice.

To complete this dish, I prepared a celery puree, which brings a pleasant contrast of textures and flavors. Boil the diced celery in salted water, then mash it with a bit of butter and cream until you achieve a creamy consistency.

For a touch of acidity and complex flavor, I made a balsamic vinegar reduction with honey. I let the mixture simmer over low heat until it thickened and became syrupy. This sauce will add a layer of flavor to the dish, harmonizing perfectly with the smoked fish and zucchini.

Finally, arrange the filled zucchini slices on a platter, alongside the celery puree, and drizzle with the balsamic vinegar reduction. This dish is not only delicious but also a true feast for the senses, with rich flavors and contrasting textures. And if you want to impress, add a few fresh basil or parsley leaves as a garnish. Enjoy!

 Ingredients: 1 zucchini 1/2 smoked mackerel Lemon juice 1-2 cloves of garlic Celery puree (one large celery, one potato, butter, and milk). Balsamic vinegar reduction + honey

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