Zucchini, green, and round.
Did you know that zucchini could be round and not long, shaped like a cucumber? I had no clue until I saw this in the market one day. Pretty cool. At first I thought that it had been grown in a shaped container, much like the square watermelons in Japan. Turns out that zucchini really does grow this way. While the taste was just like a regular long zucchini, the shape made for a spectacular show at the dinner table. Ok, we served it in a little white bowl, but it was fun. And fun is what food is about. When you enjoy what you are eating, it makes it so much more worthwhile. There is food for sustenance and there is food for thought, but food that’s fun is the best. As Meryl Streep reiterated on behalf of her character Julia Child, it was something along the lines of I love to eat!
Zucchini in bounty
It is one of those vegetables that we can count on in the CSA. If you recall a CSA is buying a stake in what the farm produces, and if the whole crop fails, you get nothing, but that rarely if ever happens. The one thing we know will always be in that box is the zucchini. Luckily there are hundreds of ways to make it and to make it seem unique each time. Start with 26! When we are sick of eating it, we freeze it and use it in soups etc, in the winter. Then of course we are craving summer and wishing it were fresh.
Our favorite tool to use with the zucchini, well the regular long ones is the Spiralizer®.
- 1 medium zucchini per person
- 4 fl oz/125ml EVOO
- 2 tsp mixed dried herb seasoning blend
- salt and pepper to taste
Preheat oven to 400°F / 200°
Liine a sheet pan with foil.
Wash the zucchini.
Remove the stem end.
Slice a thin layer off the top. (Can be cut in half, and cooking time will be lessened.)
Make several cross hatches in the flesh of the zucchini.
Drizzle a bit of olive oil on each zucchini.
Sprinkle each one with herbs, salt and pepper.
Drizzle a bit more olive oil over the zucchini.
Roast for 30-40 minutes until the zucchini are soft enough to pierce with a fork.
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