99 problems but a zucchini ain’t one

Just like any other day, aside from the crisper drawer full of Kodak, the fridge is barren, except for a well-rounded collection of condiments with nothing to put them on.  But regardless of what’s inside, there are always a few zucchini lurking about.  They are sturdy, reliable, adaptable, and have already outlasted Kodak.

I never cared much for zucchini in my previous life, pre-France.  Growing up in the Midwest, zucchini was yet another victim of the deep fryer.  And in the summertime, my mom always thought buying a 5-pounder from the farmer’s market would satiate our annual zucchini consumption.  But in reality, half went to a zucchini bread and the other half was lost to the fridge.  Just like avocado chocolate mousse and peanut butter & banana sandwiches, zucchini bread was another cultural over-share with mon mari qui fume.  But that’s ok.  In France, zucchini always seems to be in season and the price is always in reason. Mixed with a little creme fraiche and sprinkled with cheese, it bakes up into a beautiful gratin.  I usually slice it and sauté it over a medium heat in olive oil with a crushed garlic clove until it caramelizes on both sides.  

Mixed with anchovies and pasta or made into an omelette, this super-simple preparation heightens the nuttiness of the zucchini in less than 5 minutes.  Now, what to do with all those condiments?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: