September 10, 2019
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.
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
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.
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.
December 02, 2022