When I was a kid, my mother was a domestic goddess.
Summer afternoons quite often found us working in the kitchen to bottle the produce she'd grown in our garden. We bottled tomatoes, green beans, apples, peaches, and salsa. She also grew plenty of zucchini and summer squash.
During the week or so of bottling tomatoes, we'd have the same thing for lunch. Mom would cut up chunks of yellow summer squash and cook it, just till it was tender, in the diced, juicy tomatoes. Then she'd sprinkle cheddar cheese on top. Eating that meal—I don't know what we called it—is one of my favorite summer memories.
Another thing Mom would make with the zucchini—the big ones that languished in the back of the garden until they were sized like small baseball bats—was grilled zucchini. Not grilled in the sense of cooked on a barbecue, but grilled like a grilled cheese sandwich.
On Sunday, I was facing some fairly severe cooking dejection as what I had planned to make for dinner—coconut chicken curry—had been shot down by not just one but two of my family members. ("Oh. My. Gosh. <insert gagging noises> that sounds disgusting." Just the thing to fuel my excitement.)
Then I saw the enormous zucchini my neighbor had left on my porch the day before. Usually with a big zucchini I'd make some zucchini bread, followed by a zucchini cake later in the week, but as I'm not eating sugar for the next six weeks, that idea was out. What can I make with that zucchini? I pondered, and there, behind the yearning for baked goods, was the memory of grilled zucchini.
I was certain it would meet with the same reaction as the coconut chicken curry had. But I also thought, Hey! I'm the mom here. And then I made it:
The great surprise of the whole thing? Everyone loved the grilled zucchini. Well, everyone except Kaleb who refuses to allow anything resembling vegetables to enter his body. Even Kendell, who at first complained I wasn't doing it like his mom used to (wah!) liked it. Jake had his sprinkled with cayenne pepper, which probably tasted delicious. But I wanted to keep it simple and pure, like it used to be.
1 large zucchini
2 T milk
1 cup flour
1 tsp salt
freshly ground pepper to taste
butter for the griddle
Slice the zucchini into very thin rounds. Beat the eggs till frothy, then stir in the milk. Combine the flour, salt, and pepper. While butter is melting on the griddle, dip a zucchini slice into the egg, then the flour. Cook on the buttered griddle, flipping once or twice and adding more butter as needed.
Don't be surprised if you make some new memories!