The slightly cooler weather (still in the low 30s) has been kinder on all my plants and the zucchini is finally comfortable enough to set a number of fruit.
Armed with 4 small home-grown zukes, I decided to make this side dish. The recipe comes from a Gourmet Traveller but which issue I have no idea, I cut the recipe out. I provide the amounts here I used which are pretty much the same as in the original recipe. It takes no time at all to make. The most time consuming part is slicing the zuke very thinly which I definitely recommend you doing - it's worth it. Indeed 'trifolati' in Italian (apparently) means to slice thinly as you would a truffle.
Zucchini trifolati (* from the garden)
50mls extra virgin olive oil
4 garlic cloves crushed
2 anchovy fillets
*1 tbsp chopped rosemary
* 4 small zucchini sliced thinly across wise ( the recipe suggests two yellow and two green skinned)
* 2 tbsp oregano leaves
Heat the oil and add garlic, rosemary and anchovy fillets and cook until the anchovy starts to disappear. Add zucchini and oregano and stir until zucchini is just tender. Serve warm or at room temp. It would be beautiful with a white fish or smoked chicken, I had it with some left over cold roast lamb because that's what I had hanging around.
How is your zucchini crop? Still going? Contemplating zucchini preserves yet? Relish or chutney?
This week Jen from Digging up the Dirt has made a zucchini burger, I am liking it!
Until next week - love your zucchini