This is my first summer really caring about zucchini. I can’t say I’d ever given it a second thought, and now I suddenly can’t stop eating it. I’m not sure what made me pick one up at the store, other than my general commitment to seeking out the things that are naturally in season, even if they’re virtually all being imported from warmer climates year round anyway. What I’ve found is that when you cook zucchini hot and fast, it takes on this almost creamy texture and a really delicious savory vegetal flavor. It’s fantastic pan fried and tossed with pasta or layered in a sandwich, shingled on top of pizza or fried crisp, as I’ll walk you through here. I’m sorry it took me so long to notice you, zucchini. Forgive me. I was rather distracted by more seductive stone fruit and strawberries.
I can’t believe summer is already halfway over. The city pools here are closing in one week, and I feel like I’ve barely felt the serene, alien quiet of being underwater followed by that blissful, disorienting moment as you break the surface, wind tickling your ears as you come up for air. I want more warm nights eating ice cream in the back of a truck. I want my shoulders to stay a warm, deep tan. Life has a way of moving too fast. So please, enjoy some zucchini. And some berries, tomatoes, peaches and corn while you’re at it.
Serves: 2
Active time: 30 minutes
Difficulty: Easy
Ingredients
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