1 small zucchini, halved lengthwise
1/2 cup water
1/2 scallions, halved
1/4 cup olive oil
1/3 cup chopped onion
1/4 cup chopped green bell pepper
1 pinch ground black pepper
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram, crushed and dried
Place zucchini, water, scallion, olive oil, onion, green pepper, black pepper, paprika, red pepper flakes, basil and crushed red pepper flakes in large bowl. Cover bowl and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake zucchini halves in preheated oven for 20 to 25 minutes, turning once, until crisp. Remove from oven and brush with butter, olive oil, onion, bell pepper, black pepper, paprika, crushed red pepper flakes and basil. Sprinkle with marjoram.
When zucchini is cool enough to handle, peel and slice into 1/4-inch slices. Dice zucchini and place in large bowl. Heat remaining olive oil in small skillet over medium heat. Add zucchini and toss lightly.
Lightly oil the large bowl and add yellow mustard, tomato mustard, green mustard and vinegar. Mix well. Sprinkle sliced zucchini with olive oil mixture.
Arrange zucchini slices on a large baking sheet. Top with egg white. Sprinkle with parsley.
Bake in preheated oven for 40 to 45 minutes, until zucchini is tender.
Good spread, but use extra powdered black pepper.
I followed the recipe exactly making sure to request access to the dark meat prior to cooking. Came by juiced soft tacos from a separate cart. Stumped not knowing what kind but took a bite of each ingredient and sauteed them until tender-crisp. Now roasting at 425 for 45 minutes-longs (5.3 lb. of ground beef). Sometimes variation-by-minute & even third & fourth of each rub. Great flavor. I will be making this again.