Between last week’s CSA share and this week’s, we ended up with an inordinate amount of squash, zucchini and yellow both. Something had to be done!
What resulted was the best zucchini I have ever eaten.
(an apology in advance to those that cook from recipes with measurements- I make it up as I go along)
Slice zucchini lengthwise- the larger the zucchini the easier this will be. Try to keep the slices to about 1/4 inch thick. Put slices in a tupperware.
Cover with a hearty glug each of olive oil and balsamic vinegar; don’t skimp on the vinegar in particular.
Grind some fresh pepper and sea salt over the mixture (or sprinkle from containers as the case may be). Chop up a small handful of fresh basil, and an even smaller handful of fresh parsley. Sprinkles those on too.
Mash up around four medium cloves of garlic and toss ’em on. Put the cover on the tupperware (be sure it’s tight fitting first), and shake until liquid and herbs somewhat evenly cover the zucchini slices. Let marinate in fridge overnight if possible.
I cooked mine in a cast iron pan on the stove, turned up hot enough to slightly blacken each side, but I think it would be good grilled too. Each hot, cold, or on bread with a slice of hard nutty cheese. Thank the summer for its bounty.