Antipasto dinner, now with zucchini
With summer comes zucchini. Unlike many people, I really enjoy zucchini. I like it so much, in fact, that I bought some on Saturday at the Wenatchee Valley Farmers Market.
On Sunday, I grilled some to use in veggie lasagna. Yesterday, I fried slices to eat with the last of my romesco-style sauce.
Last night, after returning from yoga class after work, I was hungry. Instead of making a sandwich, as had been my plan throughout the day. I saw my last two little zucchinis, wasting away on the counter. Earlier in the day, Abby Holmes and had been talking about fried zucchini and fried green tomatoes. With that talk swirling around in my head, I snatched the two shiny green, OK one was yellow, squash and started slicing. A quick mix of flour, garlic powder, oregano, parsley, onion powder and chili powder went into a sandwich bag. I dropped the little slices in, shook the bag, and they were ready for the frying pan.
Sliced baguette, sliced prosciutto, and the romesco were nearly enough to round out my dinner. A bit of minced garlic, crushed red pepper, kosher salt, dried oregano, parsley and basil went into some extra virgin olive oil and dinner was ready. That is to say, dinner was almost ready. I had to wait for the zucchini to finish frying.
All in all, my impromptu antipasto dinner was very satisfying. Zucchini seems just right in antipasto. Isn’t the word Italian anyway?