Log Cabin Chronicles

greg duncan

© 1998 John Mahoney

The Gallivanting Gourmand

Dealing with the zucchini glut


I know some of you are wondering what to do with all your zucchini If you planted garlic last fall or this spring, chances are that it's time to harvest it, too.

Mine is ready as is a friend's and this year's crop has been successful. Pull up your garlic and let it lie on the ground for a few days to toughen the outer skin so it slips off easily when ready for use. Purée it for garlic soup, roast it whole in its skin to enjoy with a crusty bread, or pickle it for a daily heart-warmer. Combine it with tomatoes and zucchini and you will have a dish that goes well with a steak or an omelet or by itself with good bread for a healthy lunch.

The following recipe allows all three of these garden-fresh veggies to marry with a little olive oil. Plus, you'll feel better for it.

Zucchini Provençal-Style

  • 8 small zucchini or 1 very large zucchini, cleaned and chopped into chunks.

  • 4 tbsps olive oil

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 3 garlic cloves, crushed

  • 2 oz (2/3 cup) fine dry bread crumbs

  • 2 tbsps finely chopped parsley

  • 1 medium tomato, chopped <
In a large frying pan, heat the olive oil over medium heat.

When the oil is hot, add the zucchini to the pan and cook for eight to 10 minutes, stirring occasionally to prevent the chunks from sticking. Raise the heat to high and add the tomato, salt, pepper, garlic, bread crumbs and parsley. Fry for a further minute. Remove the pan from the h

Heat and toss all the ingredients gently. Transfer to a warmed serving dish and serve immediately.

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Copyright © 1999 Greg Duncan/Log Cabin Chronicles/9.99