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Zucchini Ribbons and Peaches with Macadamia Cream

Ingredients Zucchini Ribbons and Peaches

  • 3 zucchini (1 1/2 pounds total), sliced lengthwise 1/4 inch thick
  • 3 peaches, halved
  • 1/4 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 2 tablespoons chopped parsley
  • 2 tablespoons finely chopped mint
  • 2 tablespoons macadamia nuts, toasted and coarsely chopped
  • 1/4 cup Macadamia Cream (optional)

 

Directions Zucchini Ribbons and Peaches

Light a grill. Brush the zucchini and peaches with half of the oil and season with salt and pepper. Grill them over moderate heat until slightly softened, 4 minutes. Cut the peaches into wedges. Stack the zucchini and thinly slice lengthwise into ribbons.

In a bowl, toss the zucchini, parsley and mint with the remaining oil; season with salt and pepper. Transfer to a platter and top with the peaches and chopped nuts. Drizzle with the Macadamia Cream and serve.

Macadamia Cream Macadamia Cream        makes about 2/3 cup

  •  1/2 cup raw macadamia nuts (2 ounces)
  • 1 cup water
  • 1 tablespoon fresh lime juice
  • 1 tablespoon agave nectar
  • 1/2 teaspoon xanthan gum
  • Salt

 

 Directions Macadamia Cream

In a bowl, cover the macadamia nuts with the water. Cover with plastic wrap and let stand at room temperature overnight.

Pour the nuts and water into a blender and puree. Strain the nut milk through a fine sieve into a bowl, pressing on the solids to extract as much milk as possible.

Rinse out the blender and return the strained milk to it. Add the lime juice and agave nectar. With the machine on, add the xanthan gum and blend until the cream is light and airy, about 1 minute. Scrape the cream into a bowl and season with salt.

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