I have a love / hate relationship with kitchen gadgets.
I want them but I don’t always use them once I finally decide to get them.
I bought a food processor several years ago. I used it for a few weeks, then we moved and it was packed away. I rediscovered it last summer and immediately got a cover for it and put it on the counter in the pantry so I could have easy access.
I’ve used it twice.
I needed a pressure cooker but not enough to pay full price for one. But when they were on sale I snapped one up quickly. I used it fairly often that first year, and a few times the second year. It’s now gathering dust in a corner somewhere.
I bought a spiralizer a few years ago and that has been more successful. Mon mari loves what it does for potatoes and I love what it does for butternut squash.
I rarely use it for it’s intended purpose, though, which was zucchini noodles.
I thought about it for this dish – then just grabbed the vegetable peeler.
I stopped when I got to the center of seeds. Zucchini are so plentiful one can donate freely to the compost.
Zucchini Ribbons with Red Onions
Total time: 25 minutes
- 1 medium zucchini (courgette), about 8 ” (20cm)
- 1 large red onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbs olive oil
- 1 tbs fresh basil, chopped
- 1 tbs pesto rosso or pesto
- Cut zucchini into thin ribbons using a vegetable peeler.
- Sauté onion in large skillet over medium heat until starting to brown.
- Add garlic and sauté another few minutes.
- Add zucchini and stir-fry 2 minutes longer.
- Stir in pesto rosso (or pesto) and basil.
- Remove and serve.
The garden is in full production mode now. I am picking summer squashes, tomatoes and green beans every day. My freezer is getting full of soups for winter, both tomato and summer squash. The Roma’s are starting to ripen and they’re peeled, chopped, bagged and frozen.
The onions and shallots have been pulled, cured, braided and hung in the cellar. I finished the last lot today. I have 17 braids of shallots, 17 of brown onions, and 10 of red onions. I also planted sweet onions this year which we have been eating since late May. They don’t keep so we’re eating them first.
I’m not quite sure why I thought we needed so many onions…. but I’m seeing French Onion Soup on the menu this winter.
Here’s one last photo from Italy.
We were in Verona. Naturally, we had to see Juliet’s Balcony.
I managed to get the photo over the tops of the heads of the throng of people beneath it.