Zucchini a la Greque |

The zucchini in the garden is still plentiful so I got excited when I saw this recipe…another way to put it to good use! After all there’s been steamed zucchini, grilled zucchini, zucchini fritters, Mexican-style zucchini, zucchini bread. The list does go on, but, I can see how this is getting repetitive…so I’ll stop now.

All that being said, I was excited for a new approach to zucchini prep. Only problem, the recipe didn’t call for zucchini at all. My best guess is the author didn’t proof read and typed 6-8 small onions where there should have been zukes. Next problem, nothing similar exists on the internet, and if it’s not on the internet…does it actually exist?!

Let the guessing game begin! Ok, just to save you a trip to the end of this post, I’ll give you the verdict here: Remarkably easy to prepare; easy to proportion (each person gets one squash); looks kinda rustic and hearty and the spread that the onions, garlic and herbs create is incredible on toast!

Zucchini a la Greque

6-8 small zucchini (I made five, they weren’t tiny, so that’s all that fit in my pan)

1 bunch green onions, chopped

2 Tbsp parsley, chopped

2 cloves garlic, chopped

4 Tbsp olive oil

1 tsp dried oregano

salt & pepper

Place whole, untrimmed zucchini in a skillet over medium heat with the olive oil. Turn when bottom begins to brown. Then sprinkle with green onions, parsley, garlic and spice. Gently saute until onions begin to wilt and caramelize.

Then add 1/4 cup of water, reduce heat to medium-low, cover and steam for 20 minutes (until tender when poked with a fork.)

Serve immediately or chill and serve cold.

Reserve the onions to spread over steak, buttery-baked potatoes, etc.

Saute these guys over medium until they start to show some color.

Depending on how dark your zucchini are, they won’t necessarily show a ton of color but you will start to see a hint of color and a change to the texture.