17 Apr2009


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?




  1. Joanie says:

    This is a great recipe I can make for my vegan friend. Thanks for sharing!

    Apr 17, 2009 | 5:41 am


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  3. EbbaMyra says:

    Gave me an idea what to bring to a church potluck. I’ll cook it in one of those electric skillet, easy to warm up when its time to serve. Since I don’t have the meat though, I might sprinkle it with bacon bits. Thanks.

    Apr 17, 2009 | 7:10 am

  4. DADD-F says:


    MM, I hope you’ll forgive me if I go a bit off-tangent.

    GayeN, if you happen to read this today, am the one bettyq was referring to. Just in case you still have some dried and/or candied kamias to give away, I would be very happy to try them. We can email re pick-up. My email is samut_sari@yahoo.com. Thanks very much.

    Now i know why you’re so interested in sinaing na tulingan bettyq. I forgot to tell you na pag-aaralan ko pa rin lang ito.

    Thanks MM!

    Apr 17, 2009 | 8:06 am

  5. mdg says:

    healthy and easy to prepare with a touch of class :)

    Apr 17, 2009 | 8:43 am

  6. Jenny says:

    It’s in the genes! I wonder when we’ll start reading posts written by the Teen? :)

    Apr 17, 2009 | 8:48 am

  7. zena says:

    It’s a simple yet very pretty dish. I personally love zucchinis. Now if I can only get my nieces/nephews to try it….

    Apr 17, 2009 | 9:30 am

  8. bagito says:

    simple, easy, healthy and yummy. i’m not a big fan of zucchini myself but will give this one a try. thanks for the idea, MM/The Teen!

    Apr 17, 2009 | 10:19 am

  9. Trish says:

    Hurray to The Teen for having such a great eye for details. Indeed, food becomes more appetizing when it looks pleasing to the eye. Her patience to details definitely brought class to a simple dish.
    Looking forward to more kitchen quests of The Teen!

    Apr 17, 2009 | 12:49 pm

  10. diday says:

    An officemate gave me this zucchini-cucumber recipe; easy and tasty.
    Arrange in alternate layers:
    2 medium cucumbers, scored with a fork, not peeled but sliced very thinly
    2 medium zucchini, raw, same size as cucumbers, prepared the same way.
    1/2 cup white vinegar with
    4 tbs. sugar dissolved in 1 cup hot water
    1 tbs. salt
    1 tsp. fresh ground black pepper
    1 tsp. crushed red pepper
    Drain any water formed from cucumbers before adding the dressing.
    Allow vegetables to marinate in the dressing at least 1 hour before serving.

    Apr 17, 2009 | 1:17 pm

  11. chrisb says:

    Yum, that looks great! Some freshly grated parmesan on top would be a good addition too :) And some crisped-up prosciutto, but only if the melon wasn’t your app and the chicken your main, hehe.

    Apr 18, 2009 | 2:40 am

  12. shalimar says:

    courgettes… in Greece we dont have the yellow variety either
    here in france you can get the round ones….

    But am sure I had these in UK and it called courgettes soleil the skin thicker than the green ones…

    Well am thinking of ratatouille….

    Apr 19, 2009 | 6:09 am

  13. shalimar says:

    reminds me I better start early tomorrow so I can go to the marche and check the courgettes…. In Greece they slice courgettes thinly dip in a batter and deep fry.

    Apr 19, 2009 | 6:12 am

  14. Jasmine says:

    That sounds like a great easy veggie dish.

    Would you recommend cooking this in a ceramic dish or an enameled cast iron dish??

    Apr 21, 2009 | 2:14 pm

  15. marguerite says:

    That looks so yummy! (and I LOVE the spiral!)

    Apr 22, 2009 | 12:34 am

  16. Marketman says:

    Jasmine, either ceramic or enameled cast iron would work.

    Apr 22, 2009 | 6:56 am

  17. chris says:

    ms. ebbamyra: hello! when are you coming to ‘pinas? hope to see you! maybe you can make a stopover in laguna enroute to lucena? hope to hear from you. you can email me at cal_child_inc@yahoo.com.

    Apr 22, 2009 | 8:55 pm


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