Cooking for Father’s Day? Here’s an idea.

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Zucchini with cheese and herbs

This is a modified version of Elise’s sauteed zucchini and gruyere.

Zucchini with cheese and herbs

Note that the amount of ingredients you need depends on the number and size of the zucchinis you are cooking. I recommend two cloves of garlic, half of a small onion and 1 to 2 tbsps. of olive oil for every small zucchini. Adjust as needed.

There is no need to peel zucchinis. The skins are soft and perfectly edible.

You will need:

zucchinis, cut into 1/2 inch thick rings (for large zucchinis, halve lengthwise before slicing)
garlic, finely minced
onion, finely sliced
1 to 2 tbsps. of olive oil for every zucchini
fresh basil (Holy basil or lemon basil, preferably)
fresh tarragon (I used dried, my tarragon in the backyard having been eaten by the dog)
salt
pepper
your favorite cheese (I used plain cheddar), cut into thin strips or very small cubes

Heat the olive oil in a pan. Cook the zucchini over high heat. Zucchini cooks fast; you can wait until they brown a little. After a minute or so of cooking, sprinkle with salt and pepper, and add the garlic and onion slices. When the zucchini is almost done, add the basil and tarragon. Cook, tossing, for about 30 seconds longer or just until the basil and tarragon soften and become fragrant. Turn off the heat, scatter the cheese over the zucchini, cover the pan for a few minutes until the cheese melts. Serve with the roasted chicken with rosemary and garlic.

Happy Father’s Day!

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June 14, 2008  Print This Post   
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Comments

2 Responses to “Cooking for Father’s Day? Here’s an idea.”
  1. A scientist in the kitchen says:
    June 14, 2008 at 11:57 am

    That looks great for another day, Connie. My dad has requested inihaw na liempo and San Mig Light (beer is for special occasion only for him) for our picnic lunch, so it’s inihaw na liempo for us. Am still thinking of the vegetables for this one.

    Reply
  2. Connie says:
    June 14, 2008 at 12:26 pm

    Yep, easy enough for a weekday dinner. Just marinate a day ahead. :)

    Reply
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