Well, it’s easy to know what to do with tomatoes, the “Lords of Summer,” but how about the humble zucchini?
They grow so abundant that it is not that simple to use them all. Family and friends have their own already, we cannot donate them and thinking we did a good deed, can we?
Some of my favorites ways are:
Freeze them for later, and forget about it for a while.
Zucchine Parmiggiana. Same as eggplant, but even simpler.
Au gratin, in the oven with a mix of grated Parmesan, basil, almonds, mint, parsley, bread crumps. All mixed with olive oil. 20 minutes in the oven. Delicious also cold.
The youngest zucchini are wonderful in a risotto, especially if flavored with a glass of dry Prosecco wine.
Zucchini pie with other delicacies.
Or as a creamy soup.
I am grateful to this modest and ordinary vegetable. It is always so handy in the kitchen.
Of corse zucchini are a good match to bell peppers and eggplants for the “caponata” or the “ratatouille”, but that will be another story for later.
And zucchini gives us flowers too; but that will be another story as well.
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