There’s an old joke about zucchini. “One zucchini plant feeds a family, three zucchini plants feed a small neighborhood, with six plants you’re a zucchini farmer.”
As tasty and good for us as it is, by the time your vegetable harvest is over, it’s easy to run out of ways to fix zucchini. Here’s a great dish that can serve as a stand alone meal or accompany grilled or roasted meat.
This recipe makes 6 servings.
10 firm baby zucchini, or 5 small zucchini, sliced lengthwise into 1/4-inch-thick sticks
1 small onion, chopped
2 scallions, white part only, thinly sliced
Leaves from 3 inner stalks celery
6 basil leaves
About 1/4 cup flour
4 ripe plum tomatoes, cored and coarsely chopped
1/3 cup extra virgin olive oil
Freshly ground black pepper
Freshly grated Parmesan cheese
Preheat oven to 425 degrees. In a colander, combine zucchini, onion and scallions. Tear celery and basil leaves into small pieces and sprinkle on top. Sprinkle flour over all. Using one hand, press and toss ingredients together until well mixed and coated (it will get a little moist, but not gooey). Add tomatoes, season with salt and toss once more.
Pour half the olive oil into a medium baking dish or ceramic pie plate. Add zucchini mixture and then grind pepper over top. Sprinkle remaining oil on top, and place in oven. Bake for about 20 minutes, or until ingredients are just cooked, but firm.
Alternatively, you can place the mixture into a packet made from heavy duty aluminum and grill it over high heat for 10 minutes.