Deborah Madison

Zucchini

Appears in
The Savory Way
The Savory Way

By Deborah Madison

Published 1990

  • About

Zucchini tastes good with all the seasonings that go with eggplant—garlic mayonnaise, herb sauces and butters of all kinds, and walnut and pine nut sauces.

Really small garden zucchini need only be sliced in half, scored, brushed lightly with oil, and grilled slowly. Salt, freshly ground pepper, and lemon juice are perfectly delicious with such tender little squash.
Larger zucchini can be cut in half or into slabs about ½ inch thick, brushed with oil, and grilled. Unlike eggplant, the flesh won’t melt into a purée—it stays intact even when soft.