Zucchini with sauteed onion and tomato topping ready to go in the oven.
√ Make them into soups (corn and zucchini chowder; zucchini Vichyssoise)
√ Use them in vegetable gratins (ratatouille; corn and zucchini pudding)
√ Use them in salad (tomato, chickpea and zucchini)
√ Add them to pasta (linguine, zucchini, garlic, capers, pine nuts)
√ Turn them into a savory tart (zucchini, bacon, goat cheese tart)
√ Turn them into a relish (zucchini and sweet red pepper relish)
Those are just a few ways I use zucchini, that ubiquitous late summer crop that arrives in farmers’ markets and groceries this time of year. For the past few weeks, though, I’ve prepared this versatile vegetable in a new mode inspired by my June stay in Paris. In France’s capital I noticed that chefs were preparing the squash by halving the zucchini lengthwise, then adding imaginative toppings and roasting them. At one Left Bank restaurant (Racines des Prés in the 7th), zucchini halves were mounded with black olives, crumbled feta, and chopped hardboiled eggs and then offered as a first course.
Inspired by these Parisian samplings, I created the following recipe. For my version the Continue reading
