As I posted last time, I like to cook zucchini very simply. I have done zucchini gratins as well as other zucchini dishes, but I wanted the zucchini to shine for our first time eating something grown in our veggie garden.
I cooked it as usual, baked with a sprinkle of salt, pepper, and olive oil. It was delicious. Tender and flavorful, we ate every bite.
I accompanied my meal with a glass of white wine and raised it in honor of Barbara Kingsolver, because let's face it, had I not read her book I wouldn't have started my garden. Thank you, Barbara & co., we owe this dinner to you.
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