Well! We’re still getting tons of zucchini, and I’m trying to love that, too. Here are two ways to prepare it that both use herbs from our garden. One is simple, one a little more complicated. The paté being the latter, though it’s really not difficult to make. I’m calling it a paté because it’s nice on toast or crackers, but we ate it one night as a side dish, and it was good that way too. Feta, mint and peas seem like such a natural combination – so fresh and sweet and salty, all at the same time. This paté has some almonds in, which gives it a sort of country-paté texture. In the simpler dish, the zucchini is sautéed briskly in butter till it’s nicely browned but still has a bit of crunch. It’s mixed with garlic, tarragon and some toasted hazelnuts. A nice side dish!
Here’s King Oliver’s Creole Jazz Band with Workingman’s Blues
1 T olive oil
1 large zucchini, diced in 1/3 inch chunks
1 cup green peas, fresh or frozen
1 big scallion, minced – mostly the white part
1 plump clove garlic – minced
1 t oregano
big handful basil- chopped
small handful fresh mint – chopped
1/2 cup feta cheese, crumbled
1/2 cup almonds, ground finely
salt & pepper
Preheat the oven to 400 and butter and flour a small casserole or baking dish.
In a large frying pan over medium heat warm the olive oil. Add the scallion and garlic, and fry till the garlic starts to brown. Add the zucchini, stir and fry till it’s translucent and soft, but not mushy. Add the peas and oregano. Cook till the peas are warm and soft, and the zucchini is cooked through and quite soft, but still not mushy!
Transfer the mixture to a food processor, once it’s a bit cooled. Add everything else, and process till quite smooth. Pour/scrape into the baking dish.
Bake till it’s puffed and golden brown on top. 25-30 minutes.
Let it cool a bit, and then serve with toast or crackers, or as a side dish.
2 T butter
2 medium-sized zucchini cut into 1/4″ coins
small handful of fresh tarragon, washed and chopped
1 clove garlic, minced
1/3 cup hazelnuts, toasted and roughly chopped
salt and freshly ground pepper
Warm the butter in a medium-sized saucepan over moderately high heat. When it’s melted and just starting to brown, add the zucchini, trying to leave it in a single layer. When it starts to brown, turn the pieces over. When the zucchini is nicely browned on both sides, add the tarragon and garlic, and cook just till the garlic is soft and golden. Transfer to a bowl and season with salt and pepper. Sprinkle the hazelnuts over and serve.