Again with the summer squash. I never knew it was possible to eat so much zucchini, and still enjoy it. Thanks to one impulse purchase at the greenmarket plus three generous weeks with the Park Slope CSA, I can’t seem to eat the stuff fast enough. Quiches and stews or sautes seem to be my go to for using veggies fast. A combination of veggies and greens cooked down for maximum taste and nutrition. But with so much squash, I decided it was time to take on a single flavor CSA dish.
This simple meal has comforted me in both kitchens home and away. When my friend and I backpacked through Europe after college (wow, almost a decade ago…) it because a staple of our diet anytime we had access to a kitchen, whether it was the communal “kitchen” of a hostel or our own apartment for the week. It was a dish that made us feel normal. For a few moments, we weren’t dirty travelers living our of our backpacks for the next 10 weeks, having picnics of bread, fruit and cheese from the local Aldi and saving up for real restaurant dinners when we could (not that it wasn’t great!). But it was the moments when we had access to a kitchen that were magical. When we could pretend that we weren’t moving every few days, but grounded, just for a few days. We dined on pasta, salads, soups and occasionally some chicken or beef. The meals were always simple as we had a limited pantry to work with, but somehow the zucchini over pasta was always a favorite.