4 people

Yellow Zucchini Puree

  • 4 small zucchini yellow, diced
  • 1/2 onion sliced
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 small red cherry chili
  • 2 tsp koji

Grilled Zucchini Compote

  • 8 small 8 ball zucchini
  • 3 tbsp olive oil
  • 1 small serrano
  • 4 whole shiso leaves
  • 1 salt to taste

Patty pan squash

  • 10 each patty pan squash green and yellow
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp koji
  • 1 salt as needed
  • 4 oz oyster mushrooms
  • 1 tbsp butter
  • 1/4 tsp salt

Pickled Zucchini and Apricot

  • 2 yellow zucchini julieneed
  • 3 large apricots
  • 1/4 cup rice wine vinegar
  • 1/4 cup champagne vinegar
  • 3 tbsp white balsamic
  • 1/3 cup sugar
  • 1 tsp mustard seeds
  • 1 clove garlic
  • 1 tbsp peppercorns
  • 2 tsp salt

Nutritional information

Calories: 143kcalCarbohydrates: 20gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 667mgPotassium: 2273mgFiber: 7gSugar: 5gVitamin A: 2243IUVitamin C: 156mgCalcium: 125mgIron: 4mg
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4 people

For the Yellow Zucchini Puree

  • In a small pot on medium high heat add oil, butter, onion, diced zucchini, chile and a pinch of salt.  Cover and let it cook for 10 minutes or until the zucchini are completely tender.  Then pour everything into vita mix.  Add a touch of koji and puree until smooth. Adjust seasoning with koji, set aside and keep warm.  

For Grilled Zucchini compote

  • Slice 8 ball zucchini 1/4 inch thick.  Drizzle with olive oil, salt and pepper.  Grill for 2-3 minutes on each side.  Also grill the serrano on all sides.   Take off the grill and cool.   Then diced up the zucchini very fine and place in a bowl.  De-seed the serrano and dice finely and add to the bowl. Add chop shiso and add to the bowl as well.  Mix all the ingredients and adjust seasoning if need be.  Set aside for later.

For the Pickled Zucchini and Apricots

  • In a small sauce pot add mustard seeds, garlic clove, and peppercorn.  Toast on medium heat for about a minute or until the become fragrant.  Then add the vinegar, sugar, salt, to the pot and bring to a boil.   Place the julienned zucchini, and apricot in a preserving jar or bowl and pour the vinegar liquid over top. Cover and allow to come to room temperature.  Allow at least 4 hours until you use them.  

To Finish

  • In a small pan add butter, oyster mushrooms, and a pinch of salt.  Let it cook for 4 minutes. Meanwhile in another small saute pan add butter, oil, and patty pan squash cut in half.  Cook for 2 minutes and then add koji and cook for another minute, keep warm.  
    Take the three green and yellow squash and shave thin.  Place in a bowl and lightly toss with koji water.  To plate add puree in a round circle.  Also place another streak of puree to the side of it.   Then add mushrooms and squash on top of the puree.  
    Add the sliced raw squash on top of the mushrooms and patty pan.  Then add a quenelle of the grilled squash compote to the side.  Add a touch of the pickled zucchini on top of the grilled quenelle.  Finish the dish with chile flowers, and shiso flowers.  Serve and enjoy!
    grilled summer squash recipe with koji

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