It's that time of the garden year when bowls of cukes, zukes and tomatoes overtake the kitchen real estate. A really hot and dry July burned out my broccoli and greens, except for a hardy patch of escarole in some semi-shade, but our sun-loving vegetables are really enjoying this warm patch of weather.
I've been keeping up fairly well with the veggie bounty, making batches of pesto, zucchini bread and muffins, sauteed grated zucchini with basil and garlic, zucchini stewed with tomato and garlic, and other summer zuke standards in our repertoire, but then the other day I tried a few different spices with my zukes and husband Dan said that the recipe was a keeper. I tried it out again the next day and have to concur. Maybe you will too.
Curried Zucchini Coins
1 Tbsp. butter
1 Tbsp. olive oil
1 tsp. mild curry powder
1/2 tsp. celery salt
2 cloves garlic, finely chopped
1 small onion, peeled, halved and cut into thin rings (we grew purple onions this year)
6-7 small zucchini (about 1.5 - 2 inch diameter) topped, tailed and cut into thin coins
Melt butter in large skillet. Add olive oil and let it bubble up. Add in curry powder, celery salt, onions and garlic and cook, stirring constantly, for 1-2 minutes. Add in zucchini coins and cook over medium heat, stirring often, for 15 minutes, or until onions are soft and golden and the zucchini is floppy, but still has some bite. You don't want to overcook tender, young zucchini.
Please use small zucchini for this dish, as the bigger, older zucchini that one tends to overlook in the patch under the leaves will be too seedy and watery.
Makes 6-8 servings.
The curry, celery salt and sauteed onions lend such a nice earthy, mellow taste to this dish.
I am sending over a virtual plate of this delicious way to deal with zucchini abundance to Susan the Well-Seasoned Cook, who is hosting Weekend Herb Blogging this week. Weekend Herb Blogging is a long-standing weekly food blog event hosted by Haalo of Cook Almost Anything that celebrates edible plant ingredients.