I think Zucchini is a great thing and it’s so easy to grow and when it does there is so much around but I’m always struggling to figure out what to do with it. One of my all time favorite zucchini things is to get little ones – a whole bunch of them – cut them in half and mix with just a little olive oil. Grill (I use my little stove-top grill) until they’re soft and have those nice brown grill lines on them. Salt (Maldon of course) and squeeze a little fresh lime juice on top. So good! My next favorite zucchini recipe is below. It’s really nice. It’s quick. It’s tasty and healthy and not fattening. You’ll love it.
This recipe is from Deborah Madison’s book The Savory Way – A really excellent excellent book that I inherited from my mom when she moved in to her new place at Ocean House (she took 30 cook books with her and gave away the rest – lucky me I got a couple great ones!). Deborah Madison is one of the geniuses behind Green’s Restaurant in San Francisco. If you’ve never been you should go. The place is at Fort Mason out on the end of the Pier with the loveliest views and the loveliest food.
Shredded Zucchini with Yogurt Sauce
(from The Savory Way by Deborah Madison)
1 pound medium-sized, firm zucchini
2 to 3 Tbsp water salt
½ cup plain yogurt (I make our yogurt and so I use that but you could use any kind, full fat, low fat, non fat, Greek, whatever your heart desires - it will be delicious)
1 garlic clove, finely minced
2 tsp chopped dill
1 tsp chopped mint leaves
1 tsp white wine vinegar
1 Tbsp olive oil
additional fresh herbs, whole or chopped, for garnish
Grate the zucchini coarsely using the large holes of a grater. Heat a few Tbsp of water in a wide non-stick skillet; add the zucchini and lightly salt. Cook gently over medium heat until there is a little moisture left in the pan and the zucchini is cooked – about 8 minutes. Stir occasionally to make sure that it isn’t sticking or browning.
While the zucchini is cooking, mix the yogurt with the garlic, herbs, vinegar, oil and pepper.
Stir it into the cooked zucchini, toss, and heat gently until it is warm throughout. Taste for salt.
Serve the zucchini warm or at room temperature with freshly ground pepper and a garnish of fresh herbs.
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