Bread vs zucchini

Today marks the first instalment of one of my regular blog features: Friday Feasts! I dearly, dearly love delicious food so I decided to write up a few of my tastiest dishes from on the road.

I made this super-simple zucchini supper when I was working at a Scottish B&B and all I was eating was BREAD.

Breakfast? Bread, toasted, with marmalade. Lunch? Hmm usually a scone and coffee. This is what happens when you travel, bread becomes the easiest, most satisfying, appropriate-at-any-time snack. Well not any longer! In carb-fuelled protest I bought 3 zucchini and used them in a variety of delicious, easy meals. Take that bread!

Lazy girl’s supper

1-2 zucchini (use one to eat now, if you want leftovers use two+)
butter
salt and pepper
a fresh herb (thyme or marjoram are perfect), chopped or torn roughly
garlic and onion if you have it, diced

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1. Put a frypan on the cooker, turn the heat on and put in a generous blob of butter. Vegans, poor butter-denied souls, can use olive oil.

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2. Get a potato or vegetable peeler. Peel your (washed) zucchini into long strips. Discard the ends. Try to keep the strips the same thickness – you want them to go nice and floppy when they’re cooked. Too thick and they won’t droop elegantly from your fork.

3. When the butter has melted add your garlic and onion. Cook until the onion is soft.

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4. Add the strips of zucchini, fresh herbs and some salt and pepper. Cook for 5-10 minutes, stirring occasionally, until the zucchini flesh is soft and they are starting to go golden brown in parts.

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5. Get a nice plate, put your zucchini into a yummy pile in the centre, finish with some fresh herbs on top plus a little more salt and pepper. Feel virtuous & enjoy.

See bread? Don’t need ya.

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This entry was published on September 28, 2012 at 7:00 AM. It’s filed under friday feasts and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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