Damning with Faint Praise

Just as my zucchini plants are revving into high production gear, we are looking for new ways to serve a veggie we've been eating all summer a little at a time.

Here's the latest iteration, zucchini tossed in dill butter in a pan over medium heat until the skin turns brightly green, then throwing in some colorful cherry tomatoes at the very end. I didn't want to cook the tomatoes, just to heat them through so they retained their integrity and bright color.

It was fine, okay, acceptable - but not what in my family we called "acceptable plus," our highest accolade. The warmed and dilly tomatoes were the best part. Another time, I think I'd try a fresh basil chiffonade - or just warm tomatoes alone in the dill butter. Luckily, we have more zucchinis growing in the garden and I invested in a basil plant a couple of weeks ago, so stand by for the next experiments. In the meantime, this one wasn't half bad.