Zucchini with Olives (N. A. edition p. 139)

David

This has my favourite line from Clotilde--"Zucchini is my little black dress of sides."

Anyway--as you may have noticed I like simplicity and this one pot miracle is good hot, cold or just left overnight in the pot. I use a lot of garlic in this one and I currently am blessed with an abundance of fresh thyme to which I still add a generous pinch of herbes de provence.

My current favourite breakfast is to take a piece of toasted bread--top it with a nice soft cheese--toss it under the grill for 2-3 minutes, then mound room temperature zucchini and olive on top! Magnifique!!
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David · Posted: Wed Jun 27, 2007 5:20 pm Post subject:

I made up another pot of this last night and will have it tonight on a bed of couscous topped with a poached egg or two!
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Judy · Posted: Sat Jun 30, 2007 5:45 am Post subject:

I'm looking forward to trying this recipe, when zucchini are cheaper than the current $10 per kg!
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Rachel · Joined: 22 Oct 2006 Posts: 296 Location: Santa Barbara, CA

I've now made it twice - first time it went on top of pasta, this time on couscous.

David, I like your tartine idea, but I think I'll save that for dinner rather than breakfast... wouldn't want to blast my colleagues with my garlic breath first thing in the morning. Wink

Now, the real question is - are you going to have it with your champagne truffles if/when they arrive??

David · Posted: Sat Jul 07, 2007 4:15 pm Post subject:

Ah, I shall savour the champagne truffles while gazing eastward towards the motherland!!! They shall be eaten by themselves or perhaps with a bitter espresso as an accent!! What say you all?
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