Sure, it’s only been one month since I wrote
“I don’t find summer squash naturally loveable. Its flavor is not robust—fairly watery when fresh, slippery when cooked, and even when you do succeed in browning or crisping it, this textural triumph is short-lived.” But I never meant that I avoid it. Just because it may not be the most popular vegetable at the party doesn’t mean that it cannot flourish under the right conditions (salt, pepper, acidity, heat, herbs, and cheese — please). Conveniently, I almost always have these conditions in stock.
Lately, my favorite approach has been to cook it with garlic in it olive oil for about 15 minutes, at which point it becomes jammy — fully tender with concentrated flavors and excellent seasoning. Once you have a skillet of this, zucchini is your oyster. Maybe you fold it into an omelet with goat cheese and herbs? Maybe you mix it with big pasta, parmesan, basil leaves, and lemon? But last week, I mixed it with grated Monterey jack cheese and cooked it between two white corn tortillas until they were browned and crisp and it turns out, this might be my favorite use of it yet.
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