This is the simplest and most delicious recipe. It is delicious because it is simple. Don't overthink it.
My garden produces a ton of zucchini. As a matter of fact, I have a theory that when I pick just one of them, the plants panic and go into reproduction overdrive. One day three small zucchini hide among the leaves and then 24 hours later, they have turned into boats!
So, what do to? Make zucchini bread? I am well beyond the point of being able to eat that on a regular basis... as good as it is. My electrician's sidekick, Jackie, is a master cook. He recommended to me recently that I should make a meatloaf in the middle of one and bake it. I am going to try that.
But this is and will always be my number one zucchini recipe. It is actually not mine. It was passed on to me by my friend Carlos from his mom's recipe book. Thank you and gracias, Nena!
This is a perfect recipe for when you overgrow zucchini. Don't judge them harshly. They can be just as delicious as the little ones.
1 large overgrown zucchini or 3-4 smaller ones
1 large onion
Salt, pepper to taste
1 boullion cube
Water or chicken stock
Peel the zucchini. If the center is really pithy, scrape that out and feed it to your chickens. You should try having chickens. They are so fun and they make breakfast. I digress.
Slice the zucchini into medallions or thumb-sized chunks.
Coarsely chop the onion.
Sauté the onion in olive oil until soft.
Add the zucchini. Sauté until soft-fish.
Add salt and pepper to taste. Don't add too much salt though. It can hide the essence of the squash. You can always add more later if you need to.
Add one boullion cube. You can use chicken or vegetarian. Up to you. Now there's "Better than Boullion" and it's good. Try that if you like.
Cover the contents of your pot with water or chicken stock.
Simmer for 30 minutes.
Blend contents to smooth with a hand blender or put it in a blender in parts until it is all velvety smooth.
Return to simmer until it thickens a bit.
Serve and eat. Saves in the fridge great.
Serving suggestion... put it in a pretty bowl, drizzle with hot pepper sesame oil and sprinkle with a bit of Maldon Salt... maybe a sprig of thyme just to be fancy.
It's the best. I have made this same recipe with different squashes and with cauliflower. It lets the glory of the vegetable's subtlety shine through. It's divine. Make sure you say "Gracias Nena!" every time you make it.