Sola Gratia Farms 2.20: Season Two, Week Twenty

I must admit I love zucchini. It can be bland but it adapts to so many methods and flavors. One of my very favorite ways to cook it when it's coming in thick and fast is to grate it. I usually do this in my food processor but it's a wash between how long it takes to wash your food processor and how long it takes to just do it on a good old fashioned grater.... Sometimes I'm impatient and don't salt it and let it drain but sometimes I do and honestly...I like it both ways. When you've salted it it's bit less wet but the flavor isn't really different.

This time I used one zucchini and one summer squash from this weeks share. I grated them up, dumped them in a colander and tossed them with a bit of salt. A few hours later I heated up a cast iron pan with some olive oil. I toasted a handful of pecans and once they were coloring I threw in the zucchini and squash. I tossed it all mostly just till it was warm....it really doesn't need that much cooking. We poured it on a plate and added a bit of salt and pepper.....some parmesan would be nice as well.

I must say....utterly delightful....and a perfect side for almost anything. Originally I did this without nuts but then I started adding sliced almonds which I really liked. Today, I was out of almonds but found pecans....and the flavors melded beautifully.....

Enjoy....and let me know YOUR favorite way to cook a plethora of zucchini!