What’s on the Table at Pacific Flake
Written by Jennifer Duty
Summer means zucchini. It is everywhere. I have read several blog posts about zucchini. I have seen whole articles dedicated how to cook zucchini and one sad article about a woman morning the loss of homegrown zucchini because of a divorce. As a child we always had huge zucchini plants and huge amounts of zucchini. My mother would make deep fried. It was amazing. Fresh and crispy.
Today home gardens are back. People finding joy working outside and eating the food they grew. We recently had some delicious homegrown zucchini my brother cooked on the grill. It inspired me to get some from the Farmers Market and grill some myself. It is a quick way to enjoy zucchini and other squash. It can also be pan-fried if you don’t have access to a grill.
Zucchini on the Grill or Fried in a Pan.
Preheat the grill or the pan.
Cut the zucchini or squash into disks or cut lengthwise. I have cooked it both ways.
I used organic butter or you could use olive oil to keep it dairy-free and liberally sprinkled with Pacific Flake Sea Salt.
Cook one side until browned the way you prefer.
Turn over and use a little more butter or oil and sprinkle with Pacific Flake Sea Salt.
Cooking will go fast depending on how high the heat is. I like the zucchini to have a little crunch. Be careful, it can turn soggy fast. Zucchini and squash have a lot of moisture in them.
Zucchini goes with anything and it is a very affordable vegetable. Enjoy this quick and simple recipe. Happy summer.
“Pacific Flake, Your Local Sea Salt Harvestry.”