zucchini time

You know how it is at the end of summer when the garden is filled with zucchini, and you can’t even give the stuff away? Wait, do you? Then call me, because I don’t seem to have any friends with a garden right now, so I’m actually buying the stuff at the supermarket. There is a recipe I’ve been making for so long, I can’t quite remember where it came from. I have a feeling it’s from an old Moosewood Collective cookbook, though I’d have to search through a lot of boxes of books to figure that out for sure.

It’s an easy recipe — you saute half moons of zucchini in olive oil with garlic and red pepper. You have to get the zucchini all dark and caramelized, which is kind of funny because the shot above makes the zucchini look like it’s not colored at all. When it’s nearly done, you squeeze in fresh lemon juice, toss it with cooked spaghetti, add a little parmesan if you’d like, and I toasted up some pine nuts too. But it’s the kind of recipe that you can make a little differently every time you try it. It’s more about improvising than exact measures. That’s the way cooking should be.

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