I saw a table at the market the other night groaning under the weight of a mountain of summer squash. Squash that looked like it wanted to avalanche its way into my basket. I took pity, grabbed a bunch and made my way home. I ended up using a couple that night in a favorite nothing-to-it zucchini recipe. So, I thought I'd share the recipe with you, along with a few non-recipe related links. First, the zucchini. It's a single-skillet kind of thing. Coins of zucchini are browned in a pan, but the thing that makes it special is the toasted golden slivers of garlic combined with lots of fresh dill, plus a sprinkling of almonds for crunch. Prep takes five minutes, if that, and you can treat this as a side dish, or use it as a component of something else...
For example, I often cook up a pan of the zucchini like this, then use it to top off a frittata. You might toss it with a short pasta, a bit of slivered basil, and a bit of feta - also delicious. Over farro, not bad. Baked as a hand-pie in a simple pastry with a smudge of goat cheese? Even better. Anyhow, it's really adaptable. And for those of you who don't use much dill in your cooking...let me just say, dill is under-rated and under-utilized. The more I cook with it, the more I love it - fingers crossed you like this spin as much as I do.
And before I sign off, a few links - because I'm long overdue for a proper "favorites" list:
- I've been using this for a few months, and love it.
- Best ever Redfin listing: La Miniatura.
- Thinking my nephew might like this when he sleeps over.
- More summer camping inspiration.
- If I needed a clothing rack, this would be the one for me.
- Perfect stripes. (via Bliss)
- Loving this idea: banana bread made with chocolate coated walnuts.
- Better than the paper kind. (via innumerable goods)
- Hoping Little Flower School someday makes a visit to SF.
- Summer pizza edition of this joy + ride
- Quinoa Falafel @ Sprouted Kitchen.
- And lastly - hoping for an English version of this.
I hate to say this, but if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd the squash too much, it steams rather than browns, and loses too much structure, which isn't what you're after.
2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of dill, chopped
1/4 cup Marcona almonds or toasted almond slices
In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.
Serves 2 - 4.
Prep time: 5 minutes - Cook time: 15 minutes