Thursday, November 13, 2008

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.

Labels: ,

6 Comments:

Blogger Kitt said...

Pluses and minuses of an endless growing season! Plus: You get lots of zucchini. Minus: You get lots of zucchini.

Thursday, November 13, 2008  
Blogger cookiecrumb said...

Nah, it looks pretty good, Zoomie. I'd merely praise it with faint damn.

Thursday, November 13, 2008  
Blogger dancingmorganmouse said...

How about - Grate your zucchini, warm through with a little garlic & onion (or onion chives), mix through ricotta and toss in some pasta?

Thursday, November 13, 2008  
Anonymous Evlmprs said...

I tried a fabulous zucchini dish years ago at an Italian restaurant. The zucchini was sliced into little matchsticks, and quickly pan-fried in olive oil, with some slivered almonds, and then garnished with parmeggiano reggiano. Delicious. I also love pasta with sliced zucchini slightly browned in a little olive oil, seasoned with black pepper and garlic, and topped with cheese (of course).

Thursday, November 13, 2008  
Blogger namastenancy said...

The zucchini as pasta sounds delicious. I'm not a big fan of zucchini and usually just use it as a filler for my turkey style meat loaf. Turkey is so dry and lean that the vegetables add a bit of moisture and flavor.

Thursday, November 13, 2008  
Blogger Zoomie said...

Kitt, you hit the nail on the head with that observation!

Cookiecrumb, damn, girl, you are always so clever!

Morgan, I'm liking that idea - sounds great!

Evlmprs, okay, I'm drooling now - hope the zucchini hasn't given up by the time we get home!

Nancy, that sounds good, too, and MB loves meat loaf...

Friday, November 14, 2008  

Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home