Another creative use of squash/zucchini abundance… Slice super thin with a mandoline and use it as a wrap to roll around “sandwich” fixings for sushi-style sandwich bites. Here’s one of our favorites, from fellow farmer and cookbook author, Diana Rodgers (Paleo Lunches and Breakfasts on the Go)
2 zucchini or summer squash, sliced lengthwise with mandoline
8 oz thinly sliced prosciutto
1 bunch fresh basil
Lay out one slice of squash out then spread 1/2 slice prosciutto on top. Lay a few basil leaves on that then roll up and secure with toothpick. When done with all, squeeze a small amount of lemon juice over, just to moisten & add some zest.
If the squash is sliced too thick to roll, or is a larger squash and is too tough, squeeze some lemon juice on it and allow it to sit for a few hours in the fridge before trying to roll around sandwich toppings.
Really yummy and light/summery tasting, but filling at the same time. The possibilities are endless with different meats/herbs/veggies/sauces. I’m thinking a BLT version sounds pretty good – bacon, tomatoes, green onions, spinach and mayo? Really yummy and light/summery tasting, but filling at the same time.
Thank you to CSA Member April Masters for sharing this delicious recipe from fellow farmer and cookbook author, Diana Rodgers (Paleo Lunches and Breakfasts on the Go)