Since this–the snapshot to the left–is my one zucchini aka courgette plant which is going crazy, every so often I might be posting recipes using these little green squash. This foto was taken last week and the plant is another third its size. It has overtaken the celery and climbed up into the acorn tree behind it. I don’t know where it is headed, but I do know that every morning it offers me a handful of long green zukes. If i dare miss a day, the next day I have a monster–or two–on my hands and my life is a little more nerve-wracking. I wish I had neighbours who would accept a basket of zucchini, but I don’t know: they don’t seem to be a vegetable-eating bunch. Its up to us to eat our way through the garden now. And I know, I know, we can do it.
Tonight, for instance I made this “pie” of shredded zucchini, bound with eggs and cheese and baked in olive oil; and it is so good I had to snap its picture before we even had seconds, then sit down to blog this.
zucchini from the garden, about 8 of em, coarsely grated and lightly salted to get rid of the bitterness (my zukes are, alas, bitter). Mixed with about 8 oz shredded white cheddar, 3 eggs, beat together then add enough flour to hold it together in a thick batter consistency: maybe 1/4-1/2 cup, 4-8 tablespoons; stir in several handfuls fresh basil, coarsely chopped. Prepare a pie pan, about 12 inches in diameter and 3-4 inches deep by drizzling the bottom and sides with olive oil. Place in 375 oven and bake for about 40 minutes or until the mixture puffs up, then falls back down, and feels softly firm to the touch. Good hot, good at room temperature, and i’m sure leftovers will be good cold, tomorrow.
With over 70 cookbook titles (including contributions) to her credit, Marlena conjures up flavours and dishes from the Mediterranean to Mexico, California to France to the Italian islands and single subjects such as chili peppers, olive oil, mushrooms, to a book on classic Jewish food from all over the world.