So, yesterday we learned that the east coast is not immune to earthquakes. We also learned that I am prone to hanging up on people shouting ‘Call you back, we’re having an earthquake!’ when they occur.
Earthquakes aside, the end of summer is rapidly approaching even here in the South. We have been below sweltering for like 5 days now. It’s GLORIOUS! However, this time of year is also bittersweet. At the farmer’s market yesterday, I nearly cried into Farmer Kenny’s overalled shoulder contemplating the few short weeks left for fresh summer produce. Tomatoes, eggplant, zucchini, I will miss thee!
Here’s a simple recipe I whipped up to showcase some end of season zucchini and herbs. I’ll remember these fondly come January. These are a great snack or side dish for any final summer cookouts you might be planning.
2 Tablespoons chopped fresh herbs, any mixture of basil, oregano, thyme, mint,
1 Tablespoon olive oil, plus more for brushing the zucchini
1 large zucchini cut into 1/2″ thick rounds
4 Tablespoons crumbled feta cheese
Preheat the broiler. Combine herbs and olive oil. Brush zucchini slices with additional oil and arrange on a baking sheet in a single layer. Dollop a bit of the herb and oil mixture on each slice and top with a little cheese. Broil 2-3 minutes until cheese starts to brown. Serve warm or at room temperature.