I know I have recently discussed my previously dislike of avocado, but it needs to be said again: I do not especially like zucchini and/or summer squash either.
I just find it bland and too easily overcooked and just… bleh. Or maybe I just can’t shake the memory of having tried zucchini as a kid, cooked the way Italians like it, which is stewed to the brink of slimy disintegration with some tomatoes. I mean, come on. Tomatoes deserve better than that.
But earlier this week, I picked up a box of assorted produce… and in it? Two zucchini and two summer squash. There was nothing left to do but make my peace with this long-detested vegetable.
For starters, I hoped to avoid the shudder-inducing squelch of overcooking, so I shredded a zucchini and a summer squash into long strips with a mandoline, salted them well, and let them sit for about 15 minutes. After that, I rinsed them off, squeezed out the excess water… and buried them under a massive amount of pasta sauce. Because, hey, baby steps, right?
The result was… okay. They retained a fair amount of crunch (prompting my kid to ask what went wrong with the supposed pasta) but it was, you know, edible, which I consider to be a not-insignificant advance in ending the long cold war with this vegetable.
I’m ready to try again so I now ask you: what do I do with the remaining zucchini and summer squash? Ideally, no zucchini bread (too hot to have the oven on for 45+ minutes) and nothing with tomatoes (because blech).