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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

08.20.2001

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farmer jo TACKLES zucchini 
by Joanna Piatek |
1 2 3 4
continued from page 2

I think everything tastes great sautéd with garlic and great olive oil, so I think we have to start there. I’ve sliced up a medium sized zucchini and heated a pan with some olive oil and just enough garlic to add flavor … we want zucchini with garlic, not garlic with zucchini. Let’s sauté until soft and then toss it with fresh parsley and lemon juice. Voilà – the first recipe out of my kitchen. Anyone can do this!

Zucchini Sautéd in Olive Oil
2 tbsps. olive oil
1-2 medium zucchini sliced into ¼ inch thick rounds
2 crushed garlic cloves
Handful chopped fresh parsley
Juice of half a lemon
Salt and Pepper

Heat oil in a large skillet over medium heat. Add garlic and zucchini and sauté for about 5 minutes until the vegetable is tender. Remove from heat and add parsley and lemon juice (to taste). Season to taste with salt and pepper. Best served hot.

o o o o o

What could be better than tomatoes with zucchini? Tomatoes, zucchini and cheese! I found this recipe in a cookbook a few years ago, but it was much heavier, starting with deep fried zucchini pieces. Not the fresh and healthy taste I am now going for. So instead of frying, I figured we should bake the whole thing instead.

In a 9"x9" pan create layers with zucchini, garlic, tomatoes and dill. Top with olive oil and bake this baby. You can top it with feta or freshly grated parmesan. You could use American cheese too I guess, but who knows what's in that Day-Glo cheese. No matter how good it tastes, Day-Glo cheese just scares me.

Baked Zucchini, Tomato and Cheese
1-2 medium zucchini (sliced into ¼ inch thick rounds)
2–3 large ripe tomatoes (thickly sliced)
¼ cup fresh dill (about 3 T dried dill)
4 garlic cloves (sliced)
Pepper and Salt
Olive oil
¼ cup parmesan (optional)
½ cup feta (optional)

Oil the bottom of a 9"x9" inch pan. Spread a layer of zucchini evenly on the bottom. Top each piece with a slice of garlic, a generous sprinkle of dill, and a shake of pepper. Top that with a layer of tomato slices, drizzle with olive oil and shake on some salt. Continue these layers until you have used all of the vegetables. Drizzle the top with oil and bake in a 400-degree oven for about an hour until the liquid is mostly evaporated. While still hot top with cheese, if desired. Serve hot or cold on top of rice or couscous for a full meal.

still have some extra zucchini? walk on over this way!

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