Fine. I’ll say it. Zucchini is boring.
And while I am grateful for summer’s bounty and appreciate their versatility, after a few weeks of constantly eating them, I find it hard to make zucchini…exciting.
But these squashes are high in potassium and Vitamin C. Plus, they are The Official Jumping Food.
Betcha didn’t know that, did’ja?
To get our kids to eat them, we’ve always said zucchini help you jump higher. Try it on your kiddos and watch them test how much air they get both before and after eating. Clearly, there’s a difference;)
*Disclaimer I: This is the kind of white lie I’m completely in favor of telling. It works to get kids to eat vegetables. It won’t damage their impressionable psyches. And it’s also kind of hilarious to watch them fall for it.
So I riffed a recipe this week because our crisper was overflowing with zucchini, and it turned out to be delicious!
I got rid of 2 pretty large zuccs, paired them with tomatoes, and added a recipe for DIY Greek seasoning that I got from somewhere years ago.
*Disclaimer II: The spice blend is extensive, and can be intimidating if you don’t have them all in your spice cabinet. Fear not. Nothing will go wrong if you omit one or two. Just boost the ones you do have for maximum flavor.
I topped the whole thing with feta cheese and served it alongside stuffed grape leaves and homemade hummus and tabbouleh that we had to celebrate my sister’s birthday. It was ace!
Our frozen herbs may not pack quite as much of a flavorful punch as they do when they’re brand-spankin’ fresh, but we find it’s a great way to have almost the same level of high-quality near-freshness all year, anytime, for all kinds of recipes. It even makes a great gift for your friends!
Plus, it saves a ton of money. Have you seen what grocery stores charge for a little bundle of fresh basil? It’s nuts! If you have a basil or parsley (or mint, or dill, or thyme…) plant in your life, try freezing the leaves and thank yourself come January when you finally use it. A little work ahead of time pays off.
This recipe is perfect for a light afternoon snack or a dinner side dish. Pair it with some pita, make it a side with some grilled meat, or drizzle with Turkish çaçık or a Greek Tzatziki—a perfect summer condiment made of cucumber, yogurt, garlic, lemon juice and herbs (like basil, mint, parsley, dill).
Heat olive oil in a large skillet. Add zucchini on high heat so it gets a little browned quickly. Lower heat, then add garlic and tomatoes. Stir. Let those simmer for about 5 minutes so zucchini begins to soften.
Add salt, then your dried herbs and spices (black pepper, oregano, thyme, rosemary, cinnamon, nutmeg, and marjoram.) Mix and allow them to cook for about 25 minutes with a lid on, over low-medium heat. Feel free to add another splash of olive oil here if anything is sticking to the pan or just if you feel like partyin’.
When the zucc is nice and tender, add all of your fresh (or fresh-frozen) herbs. Stir, kill the flame, then sprinkle with crumbled feta. Adjust the salt and pepper factor to your liking, and enjoy.
I'm Janeen; writer, mother, wife, and full-time, radical Reductionist. I share stupid-easy tips on how to save money while reducing your impact on the environment, & I'm committed to helping others live a life of simple sustainability.
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