The mildly flavored zucchini, which grows voraciously in Texas’ humidity, may be pedestrian in pedigree but is a great canvas for flavor. Continuing in the theme of simplicity with my malfunctioning arms, I can hack it into thick 2-inch slices, pour oil and seasonings over it and roast it in the oven. Olive oil, minced garlic, fresh oregano and cinnamon make a delicious marinade. Or try turmeric, black pepper, rosemary and a drizzle of honey. Eat it dipped in plain yogurt. The zucchini gets golden brown on both sides, and the inside marrow is soft and buttery.
serves 4
ingredients
2 large zucchini (roughly 1 1/2 pounds)
3 to 4 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic
2 tablespoons minced basil leaves
1/2 cup grated sharp cheese (such as white cheddar or Swiss)
Pinch crushed pink peppercorns
instructions
Preheat the oven to 350°F. Slice zucchini into thick 2-inch pieces and toss with olive oil, salt, pepper and garlic and lay the slices on a parchment-lined baking pan.
Roast the zucchini for 8 to 10 minutes — if the oven is not convection, flip zucchini over halfway through. Lower the temperature to 300°F, sprinkle basil and cheese and roast for another 3 to 4 minutes. Both sides of the zucchini should be golden brown and the inside should be soft.
Remove zucchini from the oven, sprinkle the pink peppercorns, and serve immediately.
notes & variations
This recipe works with yellow squash just as well.
Instead of basil, use sage, oregano, or flat-leaf parsley.
Instead of cheese, add a dollop of toasted almond butter.
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