Torquato Innocenti, who sells his just-harvested, still-prickly zucchini — with flowers attached, a sure sign of freshness — offered me simple advice for the vegetable. Roast them whole in a "puddle" of oil and serve with basil. I bought a bag of his smallest (cigar-size) zucchini, pan-roasted them until browned sprinkled them with chopped basil — and loved the results.
Can be prepared in 45 minutes or less.
Torquato’s Zucchini “Cigars”
Serves 4
8 to 10 freshest possible cigar-size zucchini, trimmed
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil leaves
fine sea salt to taste
freshly ground black pepper to taste
In a large heavy non-stick skillet combine zucchini and 1 tablespoon oil, shaking skillet to coat zucchini completely with oil. Cook zucchini over moderate heat, shaking skillet occasionally, until browned evenly, 20 to 25 minutes.
Transfer zucchini to a platter and sprinkle with basil and salt and pepper. Drizzle zucchini with remaining 1 to 2 tablespoons oil and serve hot or at room temperature.
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