The slew of meat and pork or pork flavored dishes over the past few days probably has you wondering what our (and our guests) cholesterol count was looking like at this point… But I have to say that each meal is usually paired with a vegetable or a salad or both to balance out all that protein and fat. This is one dish that is incredibly easy to make and goes well with most meats/roasts. The Teen took it upon herself to assemble this dish for one of our recent dinners. Note the degree of precision she applied to the spiral, NOT concentric circles of alternating slices of green zucchini and golden zucchini. I would have gone with concentric circles as a default instinct, but she was equally determined to do a spiral… to beautiful results.
To make, start out with say two medium sized green zucchinis, and two medium golden zucchinis, and slice them about 1/3 inch thick. Oil an oven-proof pan or baking dish with some olive oil, then lay the zucchinis out in a single layer, overlapping to fit more in. Next, slice some onions very very thinly (almost shaved onions) and toss them in some good olive oil. Add fresh thyme leaves and sprinkle this over the zucchini slices. Drizzle more olive oil and season with salt and pepper.
Stick this into a pre-heated oven, say 350-375F until the zucchinis are cooked (a little translucent and soft), say 25-30 minutes. Serve directly from the cooking vessel for minimum hassle and clean up. It looks good, it tastes good, and you can make one in a flash… unless, of course, you agonize over making sure that the slices are not only alternating, but are formed from largest to smallest… :) Oh, and I was quite surprised when one of our guests, an Italian, asked what the yellow zucchinis were, as she had never come across them in her neck of the woods. Hmmmm, you think these are an American invention or hybrid?