It’s a good thing that I love zucchini, because we certainly have a lot of it right now. A whole lot. A veritable plethora of zucchini is in the fridge, and it just keeps coming. So. Much. Zucchini. Mind you, I shouldn’t make it sound like this is an affliction because that’s far from true. Zucchini is versatile as well as nutritious and delicious, and I’m a particular fan of any vegetable that can be stuffed, roasted, fried, shredded, and used in everything from your soup-er starter to dessert. God bless the zucchini.
However, I’m not doing any of those other exciting things with zucchini right now, because I’m not yet at the point where I want to disguise my long squashy friend. I’m still happy enjoying zucchini in all of it’s green glory, particularly in recipes that highlight the sublime flavour of fresh zucchini. This happens to be just one of those, and it’s an adaptation of a recipe by Padma Lakshmi.
Zucchini Medallions with Ginger and Dill
Prep time: 20 minutes
Serves: 6 – 8 as a side
- 4 medium zucchini
- handful fresh dill
- 1 inch chunk of ginger
- 3 large cloves garlic
- 2 – 3 shallots or 1 small onion
- 1 tbsp olive oil
- 1 tbsp mustard seeds
- Salt and pepper to taste
Start by peeling the ginger. That’s always a good place to start, with ginger. Might as well peel the onions and garlic, since we’re at it.
A 1″ piece of ginger should yield about 1.5 – 2 tbsp when it is minced. So….mince it. Finely chop the garlic too as well. The shallots (or onion, as the case sometimes is) should be cut into a 1/4 inch dice. I chopped the ginger and garlic together, since they’re going to be in wee bits of uniform (hopefully) size, so they’re all mixed up in the picture.
Heat up a large pan to sautee. It is possible that I am using a sauce pan and not a frying pan here, but let’s not get fussy. It’s a pan for heaven’s sake, and it was the only one which wasn’t buried. I get lazy sometimes. Into the pan goes your olive oil and the mustard seeds.
Toast these until you hear them snap, crackle and pop.
I find it so exciting when mustard seeds are heated and they pop. I don’t know why, but I get a real kick out of it. I also like to eat foods that look like cartoon eyeballs…..we all have our little quirks and quarks. And……into the pan goes the garlic, ginger and onion. Saute until the onion is translucent.
Chop up your zucchini into rounds of about 1/4 inch. I’m using a mix of summer squash (yellow zucchini), regular green zucchini, and….light green zucchini. These are the technical terms, of course. Use whatever zucchini you have.
Into the pan they go! I like my zucchini cooked through but still tender crisp, so I only sautee them for about 5 – 7 minutes. At this point, the zucchini would appreciate it if you could give them a generous sprinkling of salt. Zucchini really, really like salt. Don’t deprive them, it would be cruel.
Chop up a nice handful of fresh dill. I suppose that you could use dried dill and add it to the oil with the mustard seeds, but I love the verdant ferny fronds of fresh dill with the summery zucchini.
Into the pan with the dill, and give it a good toss.
And there you have it! Garlicky gingery goodness, cut with the fresh fragrance of dill and the crunchy pop of mustard seeds.
I like to eat this dish abundantly when it is warm, snack on it later when it’s at room temperature, and bring the leftovers cold for lunch the next day. Jeez, I LOVE ZUCCHINI.