My love affair with zucchini wasn’t exactly passionate. It was more like polite acquaintanceship—a vegetable I’d tolerate when mixed with other, more exciting flavors. That all changed the day I met Elena, a fiery Spaniard with a laugh that could light up a room and a love for food that bordered on the spiritual. Elena, with her sun-kissed skin and mischievous glint in her eyes, promised to change my mind about zucchini. And as I sat at her kitchen table, enveloped by the intoxicating aroma of roasting vegetables and garlic, I knew she was about to keep her word.
This dish wasn’t complicated, but in its simplicity lay a symphony of flavors and textures. It was a celebration of zucchini, transformed from bland acquaintance to star of the show. Here’s how you can recreate this magical vegetarian dish, a taste of Spain right in your own kitchen.
Ingredients
- 2 zucchini, thinly sliced
- Salt
- 2 eggs, beaten
- 2 tomatoes, chopped
- 4 eggs, separated
- Black pepper
- 1 garlic clove, minced
- Parsley, chopped
- 3 tablespoons yogurt
- 6 tablespoons flour
- Olive oil
- 2 grated eggs (optional)
- 5 tablespoons yogurt
- 3 tablespoons mayonnaise
- 1 garlic clove, minced
- Black pepper or smoked paprika
- Mozzarella cheese, shredded (optional)
- Parmesan cheese, grated (optional)
- Fresh basil, chopped
Instructions
- Start by washing and thinly slicing the zucchini. Sprinkle them with salt and let them rest for 10 minutes. This draws out excess moisture, ensuring crispy zucchini bites later.
- While the zucchini is resting, beat two eggs in a bowl. Pat the zucchini dry with paper towels and toss them in the beaten egg. This creates a light coating that will help the sauce adhere and add a touch of golden brown.
- In a separate pan, heat some olive oil and saute the chopped tomatoes until they soften and release their juices. This vibrant tomato base will become the foundation of the flavor.
- Separate the remaining four eggs, reserving the whites for later. Mix the yolks with three tablespoons of yogurt, six tablespoons of flour, and a pinch of salt. Add this batter to the sauteed tomatoes, stirring until well combined.
- Preheat your oven to 180°C (350°F). Spread the zucchini and tomato mixture evenly in a baking dish and bake for 20 minutes. This pre-bakes the zucchini and sets the stage for the creamy topping.
- While the base bakes, whip the egg whites into stiff peaks. This airy meringue will add a delightful lightness to the dish. In another bowl, mix five tablespoons of yogurt, three tablespoons of mayonnaise, minced garlic, a pinch of salt, and chopped dill. Gently fold the whipped egg whites into the yogurt mixture, creating a fluffy cloud of deliciousness.
- Take the pre-baked zucchini out of the oven and spread the creamy topping over it. If you’re feeling extra cheesy, sprinkle some mozzarella and parmesan on top. Switch your oven to broil and cook for another 5-7 minutes, until the topping is golden brown and bubbly.
- Finish your masterpiece with a generous sprinkle of freshly chopped basil. The herbaceous notes of the basil will cut through the richness of the dish and add a touch of summery freshness.
And there you have it! A dish so simple, yet so vibrant and flavorful, it will make you rethink your relationship with zucchini forever. Magic sauce, a creamy symphony of yogurt, mayonnaise, and dill, takes this humble vegetable to new heights. The contrasting textures – crispy zucchini, fluffy meringue, and tangy sauce – come together in a delightful dance on your palate.
Bon appetit!
Tips
- Don’t overcrowd the baking dish when pre-baking the zucchini. This ensures even cooking and crispy edges.
- If you don’t have dill, you can substitute it with chopped fresh parsley or chives.
- Feel free to adjust the amount of garlic and spices to your liking.
- This dish is delicious both hot and cold, making it a great option for leftovers or potlucks.
With each bite, you’ll taste the warmth of Spain’s sunshine and the transformative power of good food and good company. So go forth, cook with abandon,
