Every so often, I get really obsessed with a particular fruit or vegetable. I then proceed to cook a bunch of things with that fruit or vegetable or order it in restaurants until I get sick of it. I've recently been through asparagus, arugula and sweet potatoes, although SPs are exempt because I NEVER GET SICK OF THEM. Currently, the vegetable of choice is zucchini.
Last time my friend L and I were at Westville, we ordered a zucchini appetizer. It was served with cherry tomatoes and mozzarella, and it was absolute heaven. I always say that Westville has the best vegetables in New York, and this zucchini dish validated my claims.
After this experience, I was consumed by anything zucchini-related. Several of you may remember my zucchini bread with chocolate chips from the potluck, and I gave it an encore later in the week by baking another loaf for euchre night.
Not surprisingly, I realized that the best way to satisfy my endless desire for zucchini was to recreate the Westville dish. I returned home at 11 p.m. after chugging down a milkshake this evening only to realize I'd never had dinner, so I set about some late-night cooking.
With a little help from a recipe I found online, which I modified a bit to fit my needs, I made a pretty delicious rendition. Basically, I just sauteed the zucchini in olive oil, then added garlic and the cherry tomatoes. I didn't have the fresh basil the recipe called for, so I just threw in some basil and garlic seasoning and a bit of salt and pepper. After I spooned a helping onto my plate, I added a few chunks of fresh mozzarella as well.
Mmm! Zucchini at midnight! Nothin' wrong with that.