The problem (or challenge, if I were being politically correct) with basing your diet on mostly locally grown, in season food is that you can get pretty tired of eating the same thing over and over. At the beginning of the season you are thrilled – how much better the farmer’s produce tastes compared to the grocery store! Oh, how we have suffered! A few weeks into it, you end up wishing you never ever had to lay eyes on that vegetable again, much less eat it. Take the zucchini. I don’t know how long zucchini season is in North Carolina, but it seems to go on forever. This summer I’ve stir fried it with olive oil, salt and pepper. Z has grilled it. I’ve roasted it. Z got desperate one night and made little Boy Scout tin foil vegetable packets like you learned to do on your first camping trip. Yesterday I read an article on active.com about Gwenyth Paltrow’s love of fried zucchini. Apparently the desire for it motivates her through her workouts. [She is such an odd bird.] Given that we don’t all have Gwen’s genetics or personal trainer, the author created a zucchini dish for the rest of us: Baked Parmesan Zucchini. Ta-da! It’s actually quite good. Try it, but then please pray for the end of zucchini season.
Baked Parmesan Zucchini
7 small Zucchini
1/2 tbsp Olive Oil
1/3 cup Parmesan Cheese
2 tbsp Bread crumbs
2 Garlic cloves, minced
Preheat the oven to 400 degrees. Cut the zucchini in half and place in baking dish white sides up. Brush the zucchini tops with olive oil. Sprinkle with salt and pepper. Mix parmesan, bread crumbs and garlic, sprinkle over zucchini. Sprinkle with paprika and dried basil. Cook for 15 minutes or until zucchini is tender. [I’m thinking this would work with eggplant too.]
Finished Reading: A Scattered Life by Karen McQuestion. Apparently I didn’t read the description very well, because I didn’t expect to cry.
Currently Reading: On Writing by Stephen King
Training Log: Zip. Zilch. Nada.