Do people talk about zucchini? I feel like they don’t, or at least not nearly as often as they should.
I picked up a box of incredibly-shaped organic Spanish zucchini the other day, and I couldn’t help but marvel at the garden-fresh aromas and firm flesh of these versatile vegetables, which are available virtually all year, but oh-so-good in the summer.
One of the great things about zucchini, in my humble opinion, is that it can be as flavorful or as neutral as you like, taking on a starring role, or just adding a bit of volume and depth to a sauce or soup, or any other range of dishes.
In fact, looking at the box of zucchini before me, I admit I was almost a little bit overwhelmed by the culinary possibilities it presented! But then I realized that sometimes the best thing to do to let the flavors and aromas of a wonderful bit of produce like this shine through is, as little as possible!
So, if this happens to you and you need a good place to start, check out these two wonderfully simple, yet delicious recipes for zucchini, on Foods and Wines from Spain.