Yes, it’s unofficially “Zucchini Week” on Cooking On the Side. The other day I brought you a sweet treat – Chocolate Chunk Zucchini Bread. Today we’ll step over to the savory side, with Zucchini with Walnuts & Chives.
Evidently when you plant zucchini in your garden it grows like crazy (you have to see the size of the one my friend Karen grew!), or so I’ve gathered from the many food blog posts I’ve read with suggestions for how to use it up. As you already know, I’m not much of a gardener. However, I’m pleased to report that I did manage to grow a plant this summer! Yes, those lovely little sprouts you see in the photo to the left actually germinated on my watch. My daughter received a little flower seed kit as a birthday party favor so I had to at least give it a try for her sake. Fortunately, it’s basically a Chia – it may have grown on its own whether I watered it or not. Still, I’m basking in some combination of pride and relief.
Even if you don’t have a garden that’s bursting with zucchini right now, the farmers in your area most likely do. I saved this Zucchini with Walnuts & Chives recipe, which I found inside a package of fresh chives, for just this occasion. It’s a super-easy, flavorful side dish, with a pleasant crunch from the bread crumbs and walnuts. Now’s the time of year to give it a try!
Zucchini with Walnuts & Chives
From inside the O Organics Chives package
Makes 8 servings
8 medium zucchini (about 2 lbs), rinsed and dried
2 tablespoons olive oil
2 cloves garlic, minced
1/3 cup lightly packed chopped fresh chives
1/4 cup chopped walnuts
1/2 cup seasoned dried bread crumbs (I used seasoned panko)
Slice zucchini into 1/8″ rounds. In a large skillet over moderately-high heat, heat olive oil. Add garlic and zucchini. Sauté until vegetables begin to soften, about 4 minutes. Sprinkle with chives, walnuts and bread crumbs. Cook for 1 to 2 minutes for crumbs to adhere, turn with a spatula and cook on the other side for 2 minutes. Serve immediately.