Learning to like zucchini

About 10 months ago I blogged about trying to get into kale, squash and zucchini, three foods I wanted to eat more of and learn to like. Seven months ago I joined a Community Supported Agriculture program that provides me with zucchini year-round.

I don’t hate zucchini, but if it’s not prepared a certain way, I really don’t like it. I won’t eat it mushy or by itself. I love it fried (then again, I can’t remember a fried food I don’t liked!), baked into foods, as fritters, baked like chips (a reason to justify buying a mandoline and dehydrator, two items I want) and in sandwiches or burritos. I have tried different recipes and styles, but if it’s the main ingredient, I’m just not a fan.

I have gotten zucchini in every CSA box I’ve received. And I know it’s good for me, so I really want to eat it and not waste it. I just want to make it ways I will enjoy.

This week I got my produce, and again there was zucchini in the box. There were also a lot of tomatoes, a few very ripe. I decided this would be the perfect week to try a recipe I’ve meant to make for a while, zucchini “pasta” and a simple tomato sauce.

I found an easy recipe for each from food sites I love: zucchini “spaghetti” on Slashfood and uncooked tomato sauce on The Kitchn, modifying both recipes a bit.

  • I sliced two large zucchinis very thin, as matchstick-like as I could (again, a mandoline would be easier) and tossed them with enough olive oil to coat, two garlic cloves minced, salt, pepper and a quick splash of balsamic vinaigrette. I let them marinate overnight and sautéed them the next day.
  • Into the blender I put two large tomatoes roughly chopped; about 15 basil leaves; salt, pepper and garlic to taste; and a splash of olive oil. I pulsed the ingredients until I got the consistency I wanted.
  • When the zucchini was cooked, I poured the sauce into the pan with the zucchini for a minute or two, letting it warm.
  • Eat! I had mine with homemade rosemary bread to sop up extra sauce. The whole meal was great, filling but lighter than pasta and more flavorful than spaghetti sauce in a jar.

Based on my likes and dislikes for zucchini dishes, if anyone has a way to prepare zucchini or a dish you think I might like, I would love to know about it.

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  1. Pingback: Homemade ricotta cheese | Words from a visual journalist

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