Fresh zucchini with the blossom still fresh and attached were winking at me at the market. I bought a bunch, just enough for one meal for the two of us, and brought them home.
The Greek melons, full of perfume and juices, make a satisfying after dinner finish.
The preparation of the zucchini is simple. Trim the ends, leaving the flower intact. Place in boiling water and cook until a fork goes through without effort.
Cut some crusty bread.
Dress the zucchini with olive oil and lemon juice. Accompany with ripe tomatoes and fresh cucumbers.And, of course, it's not a Greek meal until we add a slice of feta sprinkled with mountain oregano and drizzled with olive oil. As our first home meal of the season in Greece, it hit the spot!
Enjoy!
Maria
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