Buried? One of the best ways I found to use up zucchini is by grilling it, then turning it into a salad. This one, dressed very simply with salt, olive oil, pinenuts, and mint, is good both warm or at room temperature. The mint brings out the sweetness of the zucchini, and the olive oil mingles with its juices, making the dish seem richer and fresher than it rightly should be.
Brush smallish zucchini that has been cut lengthwise with olive oil. Grill until it is nicely browned but not mushy. While still warm, toss with more olive oil and pine nuts. Add the mint at the last minute.
Speaking of buried, I’m in the home stretch of the dissertation. Will I live to tell the tale?
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1 September 2009 at 1:31 pm
Belly’s zucchini salad = divine. Perhaps you should bribe yourself with some.
I love zucchini.
2 September 2009 at 10:46 pm
I like them grilled, then served along with grilled eggplant, and onions with basil mayo and melted cheese on a (grilled) bagel.
Good luck with the dissertation!
31 May 2010 at 10:15 am
[...] market (local but grown in a greenhouse, so they don’t taste that great). It was simply dressed with lemon, olive oil, pine nuts and mint going wild in an unclaimed corner of my garden. The [...]