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In my opinion, there are some vegetables that should be eaten only when available locally, such as tomatoes and corn. Growing up in a farm town, I fully appreciate the taste of freshly picked corn that is barely steamed. Offer me grocery store corn, and I will politely pass on it.
However, there are other vegetables that fare better when being shipped from a distant location. Broccoli, carrots, and zucchini belong to this grouping. These veggies help me get through the non-farming time of year in New Hampshire, which encompasses many months. Of course, we have just entered fresh produce season here, so this recipe will come in handy for the gardens overflowing with this squash.
Although it is a dish that can be made year ’round, it is a useful summer recipe in that it is cooked stovetop. No need to heat up the kitchen to produce this side dish. If you’re looking for a lighter dinner and don’t mind skipping on meat, this could make a fine entrée as well.
While the produce is in season, head out to your garden or down to your local farm and get some zucchini. Then bookmark this recipe for the chill of fall. Your grocery store zucchini will work just as well.
- 1 medium zucchini
- 1/4 cup vegetable broth
- onion powder
- shredded cheddar or mozzarella
- salt & pepper
- Wash and trim ends off zucchini; cut in half lengthwise.
- Pour broth into a small frying pan and bring to a simmer.
- Add zucchini cut side down, cover, and cook for 3 minutes.
- Turn zucchini cut side up and cover for additional 3 minutes of cooking.
- Sprinkle cut side with onion powder and cheddar or mozzarella.
- Cover and cook for 1 minute to melt cheese.
- Season with salt and pepper.
