It was a banner year for zucchini. We've taken way more out of our garden than we've cooked and eaten. Way more! For some strange and unknown psychological reason I can't put my finger on, whenever a have a mega supply of fruits or vegetables (you know, stuff I don't have to pay for?), I sudden have an aversion to actually eating it.
It isn't that I don't like it, because I do. We started the season by slicing it thin, cooking it with chopped bell peppers and onions, and topping it with Parmesan or mozzarella cheese. Sometimes both. It was delicious! And then the aversion set in...
Lately we've been attempting to eat zucchini in spite of my sudden aversion to the summer vegetable, and we've discovered some pretty tasty ways to fix it. It disappears faster cut in thick slices so we've taken to slicing them up and topping them with something tasty.
Last night James made his own version of sliced zucchini. He browned the slices in olive oil on the stove top, sprinkled on some spice, and topped it with toasted cayenne peppers and feta cheese. They we a great side to our chicken and rice. Honestly, I think this was my favorite so far.