Five Weeknight Dishes: Ali Slagle’s school for zucchini skeptics
By Ali Slagle, The New York Times
So often when I happen upon zucchini in a dish, it seems uncomfortable to be there, its texture and flavor hesitant. The lanky vegetable sometimes reminds me of a teenager going through a growth spurt, unsure of how to move through its surroundings. Are you mushy or tender? Bland or mild? And anything I can do to help?
While I used to just pick around it (sorry, bud), I’ve wanted to better understand zucchini and how it likes to be treated in our cooking. My whole job developing recipes is to bring ease and joy to the everyday, starting with ingredients that are easy to find or that you may already have on hand. And these days, that’s zucchini, whether I like it or not.
