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9.20.2013

Over and over and over

It was a summer of greatest hits. I’ve always been a redundant cook, content to repeat a couple dozen recipes over and over (and over and over and over), recipes that I know as though they were wired into me, the way I know my name, the alphabet, and lyrics to songs that haven’t seen radio play since Bill Clinton was president. (Wheeeeee...) This summer, I really let myself run wild in that department, which is to say that I have done nothing even vaguely wild, and it has been great.

I’ve made meatballs three times now, my best meatballs, which are Cafe Lago’s recipe cooked in Marcella Sauce. There was a batch of Lago’s pomodori al forno, too, using San Marzano tomatoes from the farmers’ market. I made Amanda Hesser’s exceptional almond cake again, this time pressing a dozen apricot halves into the batter and sprinkling them with sugar before baking. I made a batch of Dana Cree’s tried-and-true rhubarb compote with butter and orange liqueur and, in a moment of uncharacteristic foresight, put it in the freezer for winter. I’ve made my new standard granola recipe at least a half-dozen times: the Early Bird granola, but with no brown sugar and no dried cherries, with a touch less maple syrup and olive oil, and with almonds and walnuts and extra coconut in place of the seeds and pecans. Very weirdly, in a woo-woo cosmic way, I found myself making banana cereal muffins on the same day this year that I made them last year, September 7th, the day that I was in early labor. And for June’s first birthday, my mother and I baked carrot cake - which, for the record, June was not terribly into. (She’s more into blueberries. And this week, lamb soup with cannellini beans, and being a regular cut-up.)

But the best thing that I made this summer, and made and made and made, was Rachel’s zucchini cooked in olive oil, a plain name for a dish that tastes anything but. (It also looks pretty plain - not an insult; just a statement of fact - so, behold! A slightly blurry picture of a few zucchini before they were cooked.)


In general, I tend to be boring with zucchini. I roast it. The end. For a while, about ten years ago, I was briefly into simmering it in a tomatoey sauce with capers, a recipe that I pulled out of a magazine and had forgotten about until approximately one minute ago, when I started this sentence. But mostly, I roast it - until I found Rachel’s wonderful method, and now, for the foreseeable future, I will be doing zucchini this way. If there’s still summer squash at your local market, or if you’re one of those people burdened with a glut of it from your own garden - a problem I would like to have someday - hop to it, as my mother says.

Rachel’s zucchini is beautifully Italian in its simplicity. There’s nothing to it but olive oil, garlic, basil, and zucchini that’s had the living daylights cooked out of it. I grew up believing that vegetables should be cooked so that they still have fight in them: green beans should squeak between your teeth, snap peas should snap, and the color of broccoli should never, ever be indistinguishable from an olive. But in the past few years, as I tip into early middle-age - as my friend Ben soooooooo politely put it a week ago, when I turned 35 - I have come to understand that not all vegetables want to be served al dente, and that many stand to benefit from being forgotten on the stove for a while. Take, for example, Francis Lam’s eggplant sauce for pasta, another recipe that made repeat performances this summer. And this zucchini.

It begins with an unflinching amount of olive oil and a couple of whole garlic cloves. You warm them together in a large skillet for a few minutes, so that the garlic perfumes the oil, and then you fish out the former and toss it. Then you add the zucchini to the pan and stir it well, so that it’s coated in that good, garlicky oil, and you let it coast like that, cooking slowly and steadily, until it’s very soft - almost soft enough to fall apart, but not quite - and then you stir in a few torn-up basil leaves, and it’s done. The first time I made this zucchini, I took a hint from Rachel and ate mine at warmish room temperature, with some fresh mozzarella and crusty bread for sopping. Subsequent times, I served it next to scrambled eggs, stirred into pasta, and, for June, chopped finely and topped with crumbled sheep’s milk feta. But I think I like it best with just milky cheese and bread, straight from the skillet. The zucchini is almost melty in its softness, and the faint whiff of garlic, the olive oil, and the fresh basil together push the same buttons that pesto does, but with less work. I could eat it every day, and for another couple of weeks, I probably will.

P.S. This week on our craft cocktails column for Food52, a last hurrah for tomatoes! HURRAH. I love that cocktail. (I make mine with gin.)
P.P.S. What are your greatest hits, recipe-wise?


Rachel’s Zucchini
Adapted from this recipe

2 to 3 tablespoons olive oil, enough to seem generous without leaving the zucchini oily
2 large garlic cloves, peeled and left whole
1 ½ pounds (680 grams, or about six medium) zucchini, sliced into ¼-inch-thick rounds
Kosher salt
A handful of fresh basil leaves
Fresh mozzarella, for serving
Crusty bread, for serving

Put the olive oil in a large (ideally, 12-inch) skillet, and add the garlic. Warm over medium heat, turning the garlic cloves occasionally, for about five minutes, or until the garlic is fragrant and just beginning to turn golden. (Do not, under any circumstances, allow the garlic to burn.) Remove and discard the garlic. Add the zucchini to the garlicky oil, along with a generous pinch of salt, and stir to coat the slices with oil. Cook gently over medium (or even medium-low) heat, stirring occasionally, until the zucchini is very soft - no longer creamy-white on the inside, but rather a pale shade of yellowy green. (For Rachel, this took 15 to 25 minutes, but for me, it takes closer to 45 minutes.) When the zucchini is ready, remove it from the heat. Tear the basil leaves, and stir them into the zucchini, allowing them to wilt in the heat.

Serve warm or at warmish room temperature, with fresh mozzarella and bread.

Yield: 2 generous servings

63 Comments:

Anonymous Sebellin-Ross said...

I love zucchini. Last summer, I ate them and ate them every which way. Such as fritters. Love 'em. Made 'em every few days. Then, this year, I flat out refuse to buy any at the market. I don't know what it is, but this year, I need to take a break. Perhaps last year I overate my share?!

10:05 PM, September 20, 2013  
Anonymous Julie said...

Garlicky, oily zucchini with milky cheese and crusty bread? Sounds like heaven. Thank you!

10:21 PM, September 20, 2013  
Anonymous Quyen said...

I love making zucchini pasta our of my julienne peeler and quickly blanching them. because of their sweetness, i like pairing them with a spicy tomatoes sauce! Great recipe! I'll incorporate into my lasagna!
http://liveitinerantly.com

11:15 PM, September 20, 2013  
Blogger Kezia said...

I've never really liked zucchini, but this does look delicious! As far as greatest hits go, I wouldn't say I say have one particular recipe but your recipe for peppermint bark comes out every christmas time and is always a big hit!

12:02 AM, September 21, 2013  
Blogger Gwen Edwards said...

Ahh! I totally have go-to recipe. Maybe they are more like obessions...anyway, here's one: http://smittenkitchen.com/blog/2011/02/spaghetti-with-lemon-and-olive-oil-al-limone/

12:25 AM, September 21, 2013  
Anonymous Irina said...

Pan-frying sliced zucchini is the most common way to eat zucchini, or other types of squash (including pumpkin!) in my home country, Russia. I usually slice it a bit thinner than 1/4 inch and don't cook it for as long, just until both sides are browned, by which time the zucchini is cooked through and tender. I add salt and sometimes black pepper while frying, and like to sprinkle some chopped parsley and/or dill on top before serving. I might try garlic next time in addition to the herbs!

12:47 AM, September 21, 2013  
Blogger Margarita Larrazabal said...

Only you, only you, and only you can make zucchini sound romantic. I WILL DO THIS. Parents in law came and brought their glut of zukes, basil, and tomatoes. This post is very timely.

4:02 AM, September 21, 2013  
Blogger AuntieAllyn said...

Just my luck . . . this is the ONE year that I haven't been totally innundated with zucchini!! Looks like I'll have to buy some and try this recipe . . . sounds like a terrific way to cook them. By the way, June continues to enchant!

4:30 AM, September 21, 2013  
Blogger Liria said...

Now I know what to do with all the zucchinis my mother brought me home from her garden. Thanks!

6:07 AM, September 21, 2013  
Blogger Christine said...

The zucchini sounds divine, and I welcome more ways to use up the single plant that produces so abundantly. I wish my tomatoes would offer the same bounty.

I've been making a variation of Joy the Baker's corn and tomato tacos, pretty much all summer long. They're delicious, even though I cheat and use pre-mixed taco seasoning. Also, the kids just LOVE them with smashed avocado or sour cream on top.

7:56 AM, September 21, 2013  
Blogger Katie said...

I just decided what I'm making for lunch today. This summer I grew golden zucchini--they're beautiful--just in case you might want to grow them someday. ;)

8:11 AM, September 21, 2013  
Blogger Deanna said...

I've barely done any cooking the last couple months since I was rarely home (work, school, other school, repeat). But when I did, it seemed to be zucchini butter (food 52), sauteed zucchini with aleppo pepper and mint, and an ungodly amount of avocado and egg sandwich combinations. Oh, and batches and batches of homemade hummus.

The one thing I took time to make this year was focaccia. I use Nancy Silverton's method (basically, lots of oil in a cake pan) with whatever dough I have in the kitchen. Sometimes hers, most of the time not.

8:37 AM, September 21, 2013  
Anonymous Leah said...

I am thrilled to see this recipe, in part because we keep having our squash / zucchini spoil in the fridge before we can use them. When they come in the farm box next week, I will avoid putting them in the fridge at all and instead cook them up this way.

My favorite "over and over" recipie is a simple tomato sauce, which I just wrote about. I came up with this approach four or five years ago, although I'm not sure if it's traditional spicing. It's a quick 20 minutes to a delicious sauce though, and that works for me. Thanks for sharing! (And if I commented twice, it's because there was some glitch with the comment form.)

8:39 AM, September 21, 2013  
Anonymous Lorrie said...

Zucchini is a faithful friend in our home, well loved in any form! I often stuff them with a mixture of their steamed pulp, parmesan, herbs and bread crumbs. But just sauteing them in olive oil with a clove or two of garlic (and maybe finished with a spoonful of sour cream)works every time too!

8:51 AM, September 21, 2013  
Anonymous Robin said...

Add a bit of lemon zest, and/or the juice of the lemon and you have one of my standard recipes.

9:11 AM, September 21, 2013  
Blogger Andi said...

I like that even this "cooked in oil" recipe has less than 1/4 cup oil. I tend to find myself reducing oil for every recipe (though I usually add extra butter... hm...) but I don't think I'd need to for this one. (Also, that almond cake is the bomb. I made 10 of them this summer for my wedding. I've got to try it with fruit baked in! Since I've got, like, 4 lbs of almond paste left...)

9:46 AM, September 21, 2013  
Blogger Linda said...

I make a zucchini pie (okay -quiche, if you must!) that has onions, garlic, basil and oregano, fresh parsley, salt and pepper, eggs and mozzarella cheese. But what puts it over the top is a good slathering of Dijon mustard over the crust before the filling is put in. You might try yours with a little Dijon added - see what you think!

9:53 AM, September 21, 2013  
Blogger Eileen said...

Zucchini, garlic & oil is such a good & simple combination. I could eat this all week. And that tomato cocktail? Pickle brine?? SOLD. :)

10:51 AM, September 21, 2013  
Anonymous Kira said...

I made this zucchini recipe a few times this summer as well, and adored it! The first time I made it I was surprised at how long it took, but it was worth the wait! I also repeatedly made this recipe from Rachel : http://racheleats.wordpress.com/2013/07/10/polish-and-scrub/

It is also beautiful in it's simplicity and the mint makes it! I can get these amazing little sieglinde potatoes at the farmers markets in Vancouver, I highly recommend them if you can get them.

10:58 AM, September 21, 2013  
OpenID girlseeksplace said...

The zucchini sounds delicious. Happy belated birthday to you and June.

11:03 AM, September 21, 2013  
Anonymous meg said...

My mother used to make a dish called zucchini fans. It's a lovely thing to make, especially with tiny zucchini, and especially if you add smoked paprika to the crunchy topping. For the record, though, I think zucchini is wildly under-appreciated. Thanks for the post.

11:27 AM, September 21, 2013  
Blogger Holli Moncrieff said...

I wonder if this would work with little pattypan squashes, too? I just got some from the farmer's market but I'm not sure what to do with them.

11:56 AM, September 21, 2013  
Blogger Rebecca Alexis said...

now I am very hungry. This all looks so delish! xo

12:06 PM, September 21, 2013  
Blogger Marta said...

I've made zucchini pie 3 times this summer already. It's a great recipe and so easy-- like a zucchini and provolone frittata but thick and fluffy.
Love the idea of your recipe with some mozzarella di bufala and fresh basil!

12:09 PM, September 21, 2013  
Blogger Nouveau Chef said...

I love the idea of "greatest hits" for the recipes I make over and over. Probably the one constant is a riff on an amazing penne with sausage and rapini I ate at Cafe Zoetrope in San Francisco years ago. My boys weren't big rapini fans but they love regular broccoli so I make it with lots of that and toss in a handful of rapini when I can get it and arugula when I can't. The boys are "out of the nest" now but request it every time they come home for a visit and my youngest one asked me to teach him how to make it now that he is living off campus at college.

1:02 PM, September 21, 2013  
Anonymous Kristen said...

Yum! I've been making something similar and tossing it into a carbonara style pasta (sans bacon), its delicious!

6:28 PM, September 21, 2013  
Blogger LynnV said...

love love love zucchini! will be trying this soon!

6:49 PM, September 21, 2013  
Blogger Vanessa said...

I just picked up some zucchini from the farmer's market today. Looking forward to trying this!

7:30 PM, September 21, 2013  
Blogger Katie Appleyard said...

Zucchini is amazing. I love it fried with almonds.

Sweet Apple Lifestyle

8:09 PM, September 21, 2013  
Anonymous Anonymous said...

Dear Orangette,

I've always thought that your recipes for vegetables are the best there are, thank you.

12:25 AM, September 22, 2013  
Blogger Sasha said...

As this recipe demonstrates, simple is often best and that is why these kinds of recipes always make the greatest hits list.

I read about this recipe on Rachel's blog earlier this summer and a few hours later I found myself browning garlic in a lot of olive oil, a technique I've been using a lot ever since. But after reading this, I need to make sure that I have more milky cheese and crusty bread on hand at all times!

1:59 PM, September 22, 2013  
Blogger Michelle said...

Mark Bittman's "Slow Cooked Green Beans." I have eaten them at least once a week. And your story is so similar to mine, in that I too was once a devout al dente gal. But through the magic of olive oil, slow cooking, and Bittman's recipe - I was happily converted.

Ingredients:
1 1/2 pounds green beans, trimmed
1/4 cup extra virgin olive oil, plus more for drizzling
1 cup chopped onion
1 cup peeled, seeded, and chopped tomato
1/2 cup water, plus more if needed
Salt and freshly ground pepper
Freshly squeezed lemon juice to taste, plus a few drops for sprinkling

1. Combine all ingredients in a large saucepan and bring to boil. Cover tightly and cook over medium-low heat for 1 hour, checking every 15 minutes and adding water by tablespoons if necessary. Longer cooking, up to 1 hour longer, will not hurt a bit.

You won't believe it, but I had these for dinner today. And it never even occurred to me to try this same technique with zucchini. I can't wait! Thanks!

2:44 PM, September 22, 2013  
Anonymous Mallory @ Because I Like Chocolate said...

I always have great aspirations for all of the things I am going to make during summer when I don't have to worry about school and everything else. But sometimes it is nice to actually take the down-time to relax and keep things simple!

3:04 PM, September 22, 2013  
Anonymous kath the cook said...

hi - love your blog and eagerly await your posts (wish they were more frequent, but understand demands on your life). I have Jerusalem and your post on the pasta with peas, feta and chili oil pine nuts inspired me to make it. awesome! Read the post about the lamb soup - doesn't look like much, but you know what? I'm going to make it because you are mostly right on the money!

Do you really want my "best hits"? - cause I'll send them!

4:44 PM, September 22, 2013  
Blogger Margarita Larrazabal said...

Made this tonight and it is simply amazing. The zucchini lent its real flavors after being cooked for a loooong time. We paired it with mozzarella but since we were out of crusty bread, we had it with margarita "naan pizza" instead and it was lovely. Thank you for the recipe share!

5:38 PM, September 22, 2013  
Blogger Margarita Larrazabal said...

P.S. What I have made several times over the past few summers are your oven roasted tomatoes (from your book). Just made a batch today and they are great as always.

5:40 PM, September 22, 2013  
Blogger Tiffinie said...

I had that exact cocktail just the other night at Essex, or, rather, I bullied my dad into trading with me because I liked it so much. Totally brilliant.

8:29 PM, September 22, 2013  
Blogger Mindy said...

This sounds great! I haven't had zucchini all summer. My mom told me about a chocolate cake she made recently that secretly contained shards of the grated green stuff.

Your recipes are sort of MY default recipes Molly. I've been reading your blog since I was like 20, living in Salt Lake City, UT, through all my years in Portland, OR< and now into my time in Berkeley, CA.

Honestly, I'm trying to branch out. However, when it comes to the granola I stick with that Early Bird variety...except I also skip the brown sugar and cherries typically. That stuff is like crack. It disappears pretty hastily at my house. I sometimes pound several handfuls of it right after I get out of bed. Good with brown cow yogurt, but even better I think doused liberally with full-fat Strauss milk...

10:46 PM, September 22, 2013  
Anonymous talley said...

my mom, not once, but twice, bought cucumbers thinking they were zucchini and we were left eating slices of cucumbers with hummus instead of gently sauteed zucchini. (I, not once, but twice, just misspelled zucchini while writing that last sentence (zuchinni)). I adore all of Rachel's recipes so I most certainly will have to try this one. Have you tried her tiramisu? so.freaking.good. And did you see she has a cookbook coming out? She just posted about it, exciting times!

Oh, and as for my over and over and over again dish from this summer, it would have to be the Tomato Tart from AlexandraCooks http://www.alexandracooks.com/2009/09/21/tomato-corn-cheese-galette-%E2%80%94-a-favorite-summer-meal-%E2%80%94-with-a-chocolate-chip-cookie-for-dessert/
- it's ALL about the crust!

8:38 AM, September 23, 2013  
Anonymous Marios @ Betterwithlemon.com said...

That's so funny. I made zucchini exactly like this just last night. Except instead of garlic, I perfumed the olive oil with some vadouvan. At the end I added some freshly squeezed lemon juice and the result was phenomenal.

I have so many go-to recipes, but this one is one of the ones I reach for the most: http://betterwithlemon.com/2013/09/20/oven-poached-fish-in-olive-oil/

8:44 AM, September 23, 2013  
Anonymous Kristin said...

Made the zucchini recipe last night, topped it with crumbled feta cheese instead of mozzarella; it was great, and went very well with the grilled pork tenderloin I made!
My go-to summer recipe is Mediterranean burgers: combine ground beef and turkey, add into the meat dried or fresh Italian herbs (rosemary, oregano, etc.), minced garlic & red onion, minced sun-dried tomatoes (in oil), and crumbled feta; form & grill the burgers, serve on onion buns. Delish!

10:49 AM, September 23, 2013  
Blogger Jesse said...

my thoughts on vegetables totally changed with having a toddler. now i'm all about trying to sneak them in when i can, like these vegetable pancakes: http://semiweeklyeats.blogspot.com/2013/07/vegetable-pancakes.html

11:00 AM, September 23, 2013  
Blogger Make.Good said...

This sounds divine! Must happen this week. Thanks for the lovely story as usual.

4:03 PM, September 23, 2013  
Anonymous stone said...

I love making zucchini pasta our of my julienne peeler and quickly blanching them.
Molly, thanks for your sharing.

6:41 PM, September 23, 2013  
Anonymous Ilaria said...

Lovely! And zucchini are just starting appearing at the markets here. I got bored with them, and end up eating zucchini julienned, raw, marinated in olive oil and lemon juice, but I am going to try them slow cooked for a change. Thanks!

3:47 AM, September 24, 2013  
Anonymous Sophia said...

Rachel's blog is one of my favourite - she is so good at capturing the essence of Italian cooking and describing the hazards of Roman life, my newly adopted city.

These slow-cooked zucchini are a staple when we have lunch with my boyfriend's Italian family (although he makes do without the basil and he uses a mix of olive oil and rapeseed oil). And yes, my favourite way of eating them is to spoon some (a lot really) on my plate next to a milky mozzarella, mopping up the mixed juices with a piece of sourdough bread.

As for my go-to recipes? Pasta with homemade beetroot and walnut pesto and chickpea and fennel 'risotto'.

6:44 AM, September 24, 2013  
Blogger Rocky Mountain Woman said...

my go to for breakfast is a Dutch Baby in honor of my mom and for dinner, ham and potato pancakes - it's always a hit...

i am so ready for something different to do with my zucchini! thanks...

1:29 PM, September 24, 2013  
Anonymous tara thayer said...

can i make a personal plea (which i may have already done) for you to never change your header photos?
xo,
tt

2:26 PM, September 24, 2013  
Blogger Random Revelry said...

Seems like a fairly easy recipe. I still could see myself burning down the kitchen but, still an awesome post.

http://randomrevelry.blogspot.com/

4:11 PM, September 24, 2013  
Anonymous Dorothy said...

I've been eating zucchini and yellow summer squash this way my whole life. My mother learned it from her mother in -law, and she from her mother who came here from Italy. And back, and back and back. We always had it pretty brown and caramelized. I'm not sure if that was originally how it was supposed to be, my mom likes to read and she may have gotten distracted and let it cook a little too long. No matter, that's how I make it now. Maybe my son will make it someday too. I hope so. Part of his heritage. Part of mine.

4:28 PM, September 24, 2013  
Anonymous Kasey said...

I actually tend not to cook a lot of same over and over again (perhaps because there's too much pressure to have new stuff to share on the site) but I will make Kim Boyce's chocolate cookies (and a million variations of it) over and over again. They never lose their magic :) Also, I'm a one-trick pony when it comes to ice cream- I swear by Jeni's Splendid Ice Cream cookbook, and her method.

11:00 AM, September 25, 2013  
OpenID mauigirlcooks said...

I'm not a huge zucchini lover, preferring winter squash over summer squash. That being said, your version with the cheese & crusty bread sounds pretty tasty!

A favorite "go to" recipe of mine is called Passato of Vegetables, and it is the most delicious vegetable soup. I make it once a week. The recipe is on my blog-check it out! http://mauigirlcooks.wordpress.com/2013/06/20/passato-of-vegetables-with-chard-croutons/

1:03 AM, September 26, 2013  
Blogger petal and plume said...

sounds absolutely divine. oh, this blog is too lovely.
xx

3:10 AM, September 27, 2013  
Anonymous Kate said...

I love that you embrace repetition. A good friend of mine embraces this in the context of conversation and storytelling. We all find ourselves telling the same story several times, in slightly different ways from time to time. Sometimes it gives you just the right way to work through thoughts and feelings.

7:56 AM, September 27, 2013  
Anonymous Colleen said...

Just want to say thanks for your excellent blog and all the lovely recipes. I've tried many and will give the zucchini a go.

I also have several "go to" recipes I make over and over. Someone else mentioned Kim Boyce; I always make her Figgy Buckwheat Scones for company. Sometimes I make the Fig Butter (the recipe makes lots of extra and it is so yummy) or sometimes I just use Trader Joe's Fig Butter when being lazy.

9:48 AM, September 28, 2013  
Anonymous Lauren said...

Zucchinis (or courgettes as we call then here in the UK)don't usually excite me, but this recipe sounds divine. I recently saw a Jamie Oliver recipe for minted courgettes (to be served with feta cheese stuffed pork fillet) and thought that was great way to liven it up.

My go-to recipe is peanut-citrus chicken with cashew nut noodles and baby gem lettuce. It never fails me.

4:56 AM, October 01, 2013  
Blogger Valeria said...

Being Venetian, zucchini this way are by far the most familiar way of cooking them - and I loved to read Rachel's take on them, her voice just makes everything special.

Greatest hits of the past summer: fattoush, peach amaretto popsicles, baked apricots, avocado chickpea salad, some beautiful spiciy lime-seasoned sardines, and blackberry boozy crumble. For fall, I have already started with multiple fig cakes, and with various versions of broccoli rabes and leek soups...:)

2:42 PM, October 01, 2013  
Blogger Rosie55 said...

I shall try this, sounds delicious. I recently made up what I decided was a "late summer green soup" starting the pan off with some diced pancetta fried with a clove or two of crushed garlic, then adding sliced zucchini, chopped leeks and fresh peas, then topping up with chicken stock and seasoning. Cooked in a very few minutes and was delicious with some crusty bread. I'm sure there are numerous variations within this recipe. This was just what I had available in my vegbox but good enough to make again!

5:10 AM, October 07, 2013  
Blogger Elizabeth said...

I've made this dish twice in the last two weeks, and it's just fabulous! I used a soft goat cheese instead, and it works beautifully! My husband said that this was the best zucchini he'd ever had! Thanks, Molly!

5:47 AM, October 12, 2013  
Anonymous Anonymous said...

I'm incredibly late to the party but when my garden gives me an excess of zucchini (and in reality, when does it not?) one of the things I do is cook it like a potato until it's tender, slice it in half, scoop out most of the center (leave about 1/4 inch) and then? In a pan with some olive oil or butter, take the zuch insides and saute it with diced tomatoes, sliced mushrooms, onions and some garlic, when everything is "soft" toss it with the breadcrumbs of your choice, salt, pepper (or whatever you like) some freshly grated parm and refill those zuch shells. Top with buttered breadcrumbs and a touch of your choice of cheese and bake until the cheese is melty and the "crumbs" are golden.

One of the many ways a southerner gets "rid" of their zucchini!

PS: Love your site, a (very) long time lurker.

7:09 PM, November 05, 2013  
Anonymous Anonymous said...

Those meatballs! That sauce! I am very pregnant and that dish hit all the spots. THANK YOU.

7:04 PM, November 17, 2013  
Blogger Liza said...

you asked about our greatest hits and I must say that your (brandon's) recipe for chana masala has been in constant rotation for years now. I am currently traveling the country in my car (with a small box of spices and kitchen items) and staying with friends or friends of friends or sometimes new friends and when in doubt I know I can feed/impress any crowd with your trusty standard. this in addition to an exceptional Kale salad and an ever changing chickpea tuna salad I can make with whatever is fresh and on hand and practically with my eyes closed.

I must also thank you for so many years of delicious and inspiring writing, beautiful photographs and sharing. I have been a fan for a very long time.
a million thank yous from me and all my happily fed friends.
l i z a
longroadbeautiful.com

8:33 AM, November 25, 2013  
Anonymous lucy said...

I love zucchini and this recipe sounds wonderful. I am missing summer and endless supplies of zucchini.

11:51 AM, December 11, 2013  

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