Juicy Zucchini Steaks with Dried Tomatoes, Sage and Chèvre
by eat in my kitchen
When I went to the market on Saturday I bought one of my favourite goat cheeses from a tiny stand run by a sweet lady who produces her own cheese. She just uses goat milk for her products and her display offers delicious soft chèvre rolls and creamy cheese balls coated in spices and herbs, with chili, herbes de provence, rosemary and basil. These soft cheeses are her absolute speciality, mild and milky with a soft hint of goat milk.
I planned to buy a plain cheese roll but a beautiful white chèvre covered in parsley leaves and pansy flowers caught my attention. The lady explained to me that it’s filled with dried tomatoes, I was currious and forgot about my plain cheese immediately. I tried it, liked it and bought it! My plans for dinner involved golden sautéed zucchini cut into thick round steaks, juicy inside but far away from soft and soggy, topped with fresh goat cheese and sage. My find at the market inspired me to add some dried tomatoes, it was a good choice, the Mediterranean flavours were great together with the mild goat milk!
Zucchini Steaks with Dried Tomatoes, Sage and Chèvre
For 2 people you need
zucchini, cut into 1,5cm / 1/2″ steaks, 300g / 10.5 ounces
garlic, thinly sliced, 1 clove
chèvre/ soft goat cheese, thickly sliced, 70g / 2.5 ounces
dried tomatoes, cooked in a little boiling water for 1 min, rinsed, dried and chopped, 1 1/2 -2
sage leaves, thinly sliced, 5
olive oil for frying
salt and pepper
In a large pan, heat a splash of olive oil together with the garlic and fry the zucchini on high-medium temperature for a few minutes until golden brown on each side. Add the cooked dried tomatoes and sage, season with salt and pepper and fry for 1 minute. On a plate, pile the zucchini steaks on top of each other and let them sit for 1 minute, that makes them a bit softer and juicy. Spread them on a big plate and place the chèvre on top of the warm zucchini and sprinkle with the dried tomatoes and sage from the pan.