One more embarrassingly simple recipe, but maybe you’ll forgive me for this after you eat it. This is the only way I’ve ever been served zucchini in Greece. Unlike in this country, where a plentiful zucchini crop results in recipes for fritters and breads, Greeks cook zucchinis like this, period. Okay, they stuff them sometimes, but this is the predominant way.
One or two zucchinis per person for a side dish:
- Choose small, tender zucchinis for this dish. Slice off the ends.
- Bring a pot of salted water, enough to cover the zucchini, to a boil, and throw in your zucchini.
- Cook it till it’s soft. Not mush, but fork tender. It may take longer than you think.
- Slice the zucchinis into fat coins and drizzle generously with olive oil.
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