Looking out from the kitchen today, my mind on zucchini and a new way of preparing it. Still a ‘new’ recipe for me, despite my having made it on one former occasion. But when something is new, I always find it better the second or third time around. Some might say practice makes perfect, but I would be more comfortable saying that practice will make it at least better if not perfect.
Not sure what the origin of the recipe is, but the combination of zucchini and mint leads me to think it might be Middle Eastern. Whatever the case may be, it is not an entrée, but can be served as either an appetizer, or as a side dish.
HERE’S WHAT YOU NEED:
3 or 4 zucchini
1 bunch of scallions, or green onions
1 bunch of fresh mint
1 bunch of fresh basil
about 2 tablespoons of olive oil
lemon or lime juice
crumbled feta cheese
bread for toast
a sprinkle of salt
HERE’S WHAT YOU DO:
Wash the zucchini well with a vegetable brush, then trim and cut it into 2 inch lengths.
With potato peeler or paring knife, peel the zucchini pieces zebra-style, leaving some peel.
Next, dice the zucchini into what are fairly small bits.
Heat the olive oil in a frying pan or wok on a medium-low stovetop.
Toss in the chopped zucchini and sauté.
In the meantime slice three or four scallions, top to bottom.
About 2 minutes before the zucchini is completely tender, toss in the chopped scallions.
Stir, stir stir the mix for 1 minute, then add a good handful of roughly shredded mint,
and a good handful of roughly torn basil.
In no time at all the zucchini will be tender. Turn off the heat, and stir in the juice from maybe half a lemon, or lime if you prefer.
Now the unexpected: Put the cooked zucchini into a large bowl and mash it with a potato masher.
You’re aiming for a consistency that will lay snugly on toast without all falling off.
Add salt to taste.
Serve the zucchini on pieces of toast, and topped with crumbled feta cheese.
The rare flavor of this unusual recipe will remind you of faraway lands.