I don't know about you, but I am swimming in zucchini. I sorta enjoy the challenge when the zucchini and yellow squash come in, trying to fit them into everything I am cooking. If you are looking for some additional ideas, check out this article over at digsmagazine.com. This was one of the first food articles I ever wrote, about 9 years ago.
My mom came up with this Magic zucchini recipe. It is a wonderful and easy way to take an oversized veggie and cook it down into a small bowl of intense, perfect, umami goodness. The first time I tasted it I had no idea it was simply shredded zucchini, olive oil, and salt. It tasted like carmelized onions and parmesan cheese! I swear. This takes some time, but just like carmelizing onions, it is worth it.
This makes a great side dish alone. I have tossed it with some small pasta, a chopped fresh tomato, and a topping of cheese and also made a sandwich with a little mozzerella and the carmelized zucchini.
1 very large zucchini
a few sprinkles to salt
1 tablespoon or less of olive oil
1. Using a food processor or grater slice or shred the zucchini. Put into a salad spinner or strainer held over a bowl.
2. Sprinkle with salt. Toss to spread salt around. Let rest about 30 minutes.
3. Spin or squeeze liquid from the zucchini. You should get at least a cup of liquid from it.
4. Heat a large flat bottom pan over medium. Add oil and then drained zucchini.
5. Turn heat to low.
6. Stir pan every 15- 20 minutes. When the zucchini is browned, carmelized, and about 1/5 the orginial size it is ready to eat. This will take at least 2 hours.
This really is worth this time.
Tomorrow is the last day to enter the cookbook giveaway!