although this hasn't cured on every zucchini aversion, I've had great success simply by salting the cut zucchini and letting it sit to weep for maybe a half hour like eggplant, and then patting (or wringing if grated) dry. This makes for for a much sweeter-tasting vegetable.
My list of Unsuitable Things includes oversize, undercooked zucchini chunks in vegetarian sandwiches. Yecch.
Erin, come back soon! Breakfast tacos are not only allowed, but encouraged daily here in Austin.
Regional culinary nicety: breakfast tacos in this part of Texas generally are called breakfast burritos elsewhere.
As tomatoes are coming into season soon here in NY, try this. It's outrageously delicious!
Vegetable Tian
Copyright, 2004, Barefoot in Paris, All Rights Reserved
Show: Barefoot Contessa
Episode: Turkey - Not Just for Thanksgiving
This recipe is available for a limited time only. Why?
Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated
Preheat the oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
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