I got another batch of nice, small, firm zucchini in my CSA basket, this week, so I’m looking forward to making what has become my favorite – and easiest – recipe for them. A 10-minute lunch operation, tasty and filling enough to make a vegetarian meal.
First time I made it was actually a midnight meal, as I was alone at home and took the “I’ll just finish another couple of things before dinner” to rather ridiculous extremes. I needed something fast and filling, and the recipe wound up fitting the bill.
I started by quickly cutting a small red onion into wide slices, while some nice extra virgin olive oil was warming up in a pan over medium-high heat (about 6 out of 10). Throwing in the onions and tossing them around the pan, I quickly added a good spoonful of cumin seeds and a couple of pinches of espelette pepper, as well as a pinch of salt and some freshly ground white pepper, and tossed the onions again to mix them with the spices.
When the onions had melted and Read More