Happy Mother’s Day to all the wonderful beautiful mothers who work so hard to make this world go ’round.
The day after Mother’s Day, if you didn’t know, is Hangover Day, which means that all the fun relaxing time we had this weekend turns into three days of cleanup and catch up because we were busy taking a well-deserved break. It’s kind of like being stuck with clean up duty after your own surprise party.
In that case, today it’s time for an episode of “what can I make with the stuff in my fridge?” because I don’t have time to go grocery shopping this afternoon, and I don’t even want to.
I generally don’t go to the grocery store for one or two items because the process of getting shoes on, kids in the car, someone has to pee, someone cries, someone forgets a toy, it never ends and I end up just wanting to punch the car in frustration. It can take us an hour to get ready for a 20 minute errand when I could have just used yogurt instead of buttermilk. Life lessons.
So, I thrive on figuring out what I can make with what I have. Looking around today, along with the omnipresent staling baguette on the counter (see my very first post where this is well established), I’ve got a starting-to-go-soft zucchini, a tomato, fresh basil, and a few ounces of feta cheese. I swiped a shallot and some garlic too. It’s bruschetta for dinner!
I previously showed you how to make zucchini boats, but today we’re going to eat it raw. I was skeptical too. Trust me on this. You will not be disappointed.
Basically, you chop it all up, let it sit while you toast (or not) some baguette slices, then go play outside with the kids until Dear Husband comes home. After the flavors marry in the fridge, you’re left with a brilliant antipasto with a slight crunch, garlic bite, and a salty creamy background. The fresh basil makes it taste like it came straight out of an Italian garden onto your plate. That’s what I call a Hangover Day meal.
What I love about this bruschetta is that you can adapt it to what you have. I happened to have a medium tomato, but if you have a handful of grape tomatoes sitting on the counter, use them. No shallots? Use a diced onion or scallions. Don’t care for garlic?
Make something else. Just add a bit less. No baguette? Use a different type of bread or crackers or a spoon.
You can serve this along side something else if you wish; a cheese plate, grilled fish, or a hunk of meat, whatever you like. Or as an appetizer, or just a snack. So don’t toss that lonely wrinkly zucchini in the fridge. Chop it up and give it life, then take that break. We’ll get back to it tomorrow.
- 1 medium zucchini, diced small
- 1 medium tomato, diced small
- 1/2 shallot, minced (approximately 2 tbsp)
- 4-5 garlic cloves, minced
- 3 tbsp fresh basil, chopped
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 c feta cheese, crumbled
- salt and pepper, to taste
In a medium bowl, combine the diced zucchini, tomato, shallot, garlic, and basil.
In a small bowl, whisk lemon juice, olive oil, and some salt and pepper until emulsified.
Pour the dressing over the vegetables and stir to combine.
Add the feta and stir gently a few times.
Cover and refrigerate 30 min-1 hour.
Serve with crostini, crackers, or toasts.