Torquato Innocenti, who sells his just-harvested, still-prickly zucchini — with flowers attached, a sure sign of freshness — offered me simple advice for the vegetable. Roast them whole in a "puddle" of oil and serve with basil. I bought a bag of his smallest (cigar-size) zucchini, pan-roasted them until browned sprinkled them with chopped basil — and loved the results.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
In a large heavy non-stick skillet combine zucchini and 1 tablespoon oil, shaking skillet to coat zucchini completely with oil. Cook zucchini over moderate heat, shaking skillet occasionally, until browned evenly, 20 to 25 minutes.
Step 2
Transfer zucchini to a platter and sprinkle with basil and salt and pepper. Drizzle zucchini with remaining 1 to 2 tablespoons oil and serve hot or at room temperature.
