ZUCCHINI
This year, I staggered my planting to have a continuous supply of zucchini throughout the summer, but I forgot how quickly they grow from seed to plant, and now I have an endless supply.
When I think I have them under control, I venture out into the garden, and miraculously, another batch is ready to be picked! I have been giving away a lot and trying many new recipes to use them up.
I have been returning to these zucchini fritters, and recently, sitting in my drafts is this lasagna tart recipe from 101 Cookbooks, which I will make for my daughter before she returns to University.
I have also been making a sweet zucchini palya to accompany any dal or sambar.
In the garden…..
slow-cooked zucchini with basil
preparation 1 hour
serves 4 as a side dish
The recipe was adapted from Spring by Skye Gyngell.
ingredients
6 small/530g firm zucchinis
2 Tbsp extra virgin olive oil
2 Tbsp ghee/butter, melted
rock salt & freshly ground black pepper
preparation
- Trim the zucchinis and slice them into fine rounds about 3mm thick. I used a mandoline for this.
- Place a medium heavy-based pan over medium heat and pour in the olive oil and melted ghee; add the zucchinis and stir well to coat the slices in the ghee and oil. Add a good pinch of salt.
- Turn down the heat to the lowest setting possible and cover the pan with the lid. Cook for 40-50 minutes, stirring every few minutes to ensure the zucchinis do not stick to the bottom or brown. As the zucchinis cook, they will soften and deepen in flavour. Eventually, they will begin to disintegrate, becoming almost like a thick, mushy jam.
- Remove from heat and add half the basil leaves, plenty of pepper, and a good pinch of salt. Stir well, sprinkle over the remaining basil leaves and serve.
These zucchinis are surprisingly good eaten cold as well. Serve as an antipasto with crusty bread, stirred into pasta or as a vegetable side dish.
