Sure, the happy yellow blooms look pretty now.
Oh, and look, some of the flowers have baby zucchini growing out of them. How cute!
Ah, but in a a span of days, those diminutive veggies will explode to gargantuan proportions.
Act now! Pick your zucchini when they are no more than 1-inch wide. You’ll thank me later.
To prepare a gratinata, slice the zucchini very thin on the finest setting of a mandoline or with the slicing blade of a food processor.
This easy dish is always a hit because the cheese and olive oil not only add terrific flavor to the mild squash, they help to crisp up the texture. It’s equally delicious served warm or at room temperature.
Gratinata di Zucchini
Extra-virgin olive oil
3/4 cup grated Parmesan cheese
1/2 cup plain dry breadcrumbs
2 pounds small zucchini (1-inch diameter) very thinly sliced
1/4 cup coarsely chopped pine nuts or almonds
Preheat a grill to 375°F. On a sheet of waxed paper, combine the breadcrumbs and Parmesan.
Oil the bottom of a 13 x 10 x 1-inch baking sheet with sides. Coat with one-third of the Parmesan mixture. Place one third of the zucchini slices in an even layer in the pan. Season lightly with salt. Repeat layering twice. Drizzle lightly with oil. Sprinkle evenly with the pine nuts.
Bake in the covered grill over indirect heat for about 40 minutes or until browned and sizzling. Remove from the grill to cool for at least 15 minutes before serving. Serve warm or at room temperature.