I am a big fan of zucchini because it's so cheap and filled with all
the good stuff (vitamins, fiber, etc.). But zucchini is such a bland
vegetable that it drives me crazy/makes me gaggy when it's served raw
or even steamed. I think it needs to be saturated with other flavors
and mixed with other textures to be enjoyed.
Luckily,
unblanding zucchini is easy -- just chop it up and sautee with garlic
in olive oil. Or you can add a little curry powder, mint and almonds
and have this incredible side dish I came across in "The Paris
Cookbook" by renowned American in Paris Patricia Wells. Even your picky
eaters will get over the zucchini hump if you serve it like this.
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