If I had access to a garden, I'd pick the tender first zucchini leaves, the tendrils, and stew them in extra virgin with garlic, zucchini chunks, and chopped zucchini flowers. I also celebrate the vegetable with this zucchini carpaccio.
Makes 4 to 6 servings
• 2 zucchini, preferable in season and fresh
• a piece of Parmigiano-Reggiano or Pecorino
• fine sea salt and freshly ground pepper
• 3 tablespoons extra virgin olive oil
• 2 tablespoons chopped basil (and a few chopped zucchini flowers, male or female if you've got them)
Trim the ends off the zucchini and slice into paper-thin rounds on a mandolin directly on a large serving platter.
Shave curls of Parmigiano or Pecorino directly over the platter (you can use a potato peeler) to cover the zucchini.
Season with salt and pepper, then drizzle with extra virgin olive oil.
Garnish with chopped basil and zucchini flowers. Serve immediately.
To read Faith's post about the many ways she prepares zucchini, click here.