What's cooking with zucchini?
Zucchinis have been coming at me at a slow and steady (and so far manageable) clip. Earlier this summer I made a salad of shredded carrots with fresh tarragon, and my husband and I loved the flavor combination. I decided to build upon that pairing again, but this time with the addition of shredded zucchini.
I'm discovering that I really like to shred zucchini. I think it's because it gives way so much easier than carrots do, and it doesn't stick to the box grater the way cheese does. It's clean, quick and pleasant to prepare. (Bear in mind, this is written by someone who hasn't yet been inundated with bucket loads of zucchini.)
This salad was one of my "this and that" creations. I tossed in a little of this and a little of that, until it tasted good to me. I used vinegar and olive oil, plus a little honey to bring out the sweetness of the carrots. My secret ingredient was a hint of cinnamon -- just enough to give it a little something special. Toasted sliced almonds added an extra layer of crunch.
The verdict on this one? Hubby thought it was too sweet; I liked it a lot. Apparently I've got a sweet tooth even when it comes to eating my vegetables! I would definitely make this again, but probably with a little less honey next time.
Next up: zucchini linguine. Using the V-slicer I haven't made peace with yet, Michael cut our most recent zucchini into long green shoestrings. He added the squash strips into the pasta about two or three minutes before it finished cooking. I wouldn't have liked the zucchini this way if it had turned out too mushy, but he cooked it just right. The zucchini still had a good bite to it and it paired neatly in texture with the linguine cooked al dente. In the end, it was all mixed together with olive oil he had infused with our own-grown garlic and herbs. We added fresh Parmesan cheese at the end and... oh my, this is a going to be one of my favorite summer pasta dishes. More zucchini? Bring it on!