I stumbled onto this recipe in the summer of 2004, during a particularly prolific zucchini year. I was mad for discovering new recipes, as well as getting complaints from the neighbors. After all, what were any of us to do with so much squash? Of course there is the delectable yet ubiquitous zucchini bread.
I'm searching for something healthy. Something that welcomes and celebrates the sweet, summery flavor. And there are only so many evenings my children will tolerate them served, however exquisite, sizzling ever-so-gently in a glistening golden veil of extra virgin olive oil and promptly sprinkled with freshly-grated Parmesan cheese.
I digress, indeed! You'll excuse me as I'm writing this in a January snowstorm. Pangs of hunger from my blasted resolution asserting itself as a reminder of too many indulgences. Anyway, much as we hate to admit it, children's complaints too often steer us from doing the things we'd like, or perhaps should. Like serving vegetables.
That was a summer of extensive research for zucchini recipes. I found some delicious recipes, but this one takes the cake! Literally takes it away. It's simple, easy, and my kids like it. I serve it as a side with meals, to fill plethora bellies. But I think it's perfect with just buttered toast.