#LocalDishTO and #FeastON Celebrate Ontario Zucchini

Welcome to #LocalDishTO! Live Green Toronto and Feast ON have joined forces to encourage people to enjoy more of the fresh and delicious food that�s grown right here in Ontario. This month, we�re showcasing Ontario zucchini!

This recipe comes to us from Feast ON Chef Elliot Coelho, owner/chef at Three-West Trends Bistro. Combine with tandoori chicken and a coriander pesto for a new twist on a pasta dish (minus the pasta!).

Zucchini recipe Close up_CHEF ELIOTT-3

Zucchini Pasta in a Lime & Coriander Pesto
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  1. 2 zucchinis
  2. 1 tbsp. tandoori powder
  3. 1 6oz. chicken breast
  4. ½ tsp fresh ginger
  5. fresh garlic (1/2 tsp for chicken marinade, 1 tbsp for pesto)
  6. 3 tbsp. sour cream
  7. 1 mango
  8. paneer cheese
  9. extra virgin olive oil
  10. carrot
  11. ¼ tsp curry powder
  12. ½ tsp celery salt
  13. ¼ tsp cumin
  14. Juice from one lime
  15. 1 bunch coriander
  16. ¼ cup toasted almonds
  17. salt & pepper to taste
  1. Cut off zucchini ends. Spiralize.
  2. Marinate chicken (up to 24 hrs.) in tandoori powder, ginger, garlic, sour cream. Grill.
  3. Marinate mango slices in olive oil, salt and pepper to taste. Grill.
  4. Blend pesto ingredients: toasted almonds, coriander, garlic, lime juice, 1/2 cup olive oil, salt/pepper.
  5. Slice paneer. Char on grill.
  6. Deep fry shaved carrot until crisp. Toss in spice mix: curry powder, celery salt, cumin.
  7. Toss zucchini noodles in pan for 1-2 minutes with pesto, adding olive oil to avoid sticking.
  8. 8. Stack sliced tandoori chicken, grilled mango slices, zucchini noodles and paneer on plate. Garnish with carrot.
Culinary Tourism Alliance https://ontarioculinary.com/

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