Before I start donating surplus homegrown zucchini to the Gulf of Mexico/BP Deepwater Horizon oil-spill cleanup efforts as biodegradable oil containment booms, I decided to attempt a few more squash-centric recipes. This no-brainer proved a hit…unpeeled chunks of zucchini simmered in a garlicky marinara until tender. Rather than becoming watery or flaccid, the chunks absorbed the tomato sauce and retained a slightly firm bite (perhaps because of the acidity?) Ladled over pasta, the zucchini sauce was a nice, lower-calorie alternative to my usual, meat centric red sauce. A sprinkling of finely grated Parmesan added some zip (but don’t most savory foods improve with a tiny sprinkling of finely grated Parmesan?)
I like the new look!
Thanks…the brown & beige tones remind me of food! It’s the Maillard browning reactions, in blog form.
Site looks wonderful, Celeste. Plus the world could always use more zucchini recipes.
Every year, I somehow develop zucchini-related amnesia and plant too many of the damn things. This year’s crop is especially vigorous. I’m getting sick of squash.