That time when deciding what to cook is a difficult task, is back. Cauliflowers have lost their spunk and cabbages are looking blanched. [Another winter has gone by without an attempt at making kimchi. Sigh.] Now that bottle-gourd juice has become the new diet-fad they can be found on the shelves the whole year round but the season when they, and other gourds, are at their best is still around the bend. Zucchini, surprisingly, is looking beautiful; must be an early season squash. Last week I brought home a good-looking specimen but I was not in the mood to cook it a-la-tori.
I picked out my Italian cookbook from the bookshelf and checked it for zucchini recipes. As is my habit, I looked at the colour pictures first to see if I could spot something quick. There was a picture, almost part of the background, of a bowl piled high with zucchini rounds and labelled, quite simply, Sauteed Zucchini Rounds. That was going to be dinner, along with Herb Pasta (wholewheat spaghetti) with Double Tomato Sauce (to which was added a generous handful of fresh fennel fronds).