Cooking Zucchini


zucchini_cIn case you haven't noticed, it's zucchini season. It's everywhere, it's cheap and it's plentiful. It's showing up in breads, in salads, on grills and on sandwiches. I must admit that I don't even like zucchini - its taste or its texture. So why do I buy it? Because it looks great, and I keep hoping I'll change my mind about it, eternal optimist that I am.

The last zucchini I bought remained in the refrigerator for a couple of weeks. Not exactly the way to treat any vegetable, but I play an avoidance game with it. I know it's there; I just pretend it isn't.

Last night I took it out and realized that it was probably close to being on its last gasp, so I begrudgingly gave a little thought to how I wanted to cook it. The grill was too much work and cutting up a lot of vegetables to saute with it was too, so I threw some garlic into a pan with olive oil and added the cut-up-in-rounds zucchini. It cooked for about 10 minutes when I realized that it wasn't going to get crispy and browned, so I grated some parmesan cheese on top and put the whole thing in the oven, where I cooked it for about 20 minutes at 375ยบ. It still tasted like zucchini, but with the garlic and parmesan, it was more than bearable and even tasty. Go figure. I might even make it for our next dinner party. I'll still be glad when the season is over, even though I will be heartbroken to give up corn and tomatoes.

Baked zucchini recipe:

Baked zucchini

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