Aren’t fresh herbs just so pretty?
I just realized – I haven’t updated y’all on my gardening efforts yet! Let’s just say that while my “yield” is not what I had initially hoped, I’m finding that I really enjoy being able to grow my own food and can’t wait to have a true (i.e. non-rental) yard to really plant a bunch of plants and nurture them into yummy specimens perfect for dinner.
But let’s start with the herbs first – I am such a fan of fresh herbs but I really canNOT bring myself to pay for them in the store. Growing my own has been a huge blessing in that I can literally just trot outside and grab a bunch for dinner and suddenly our sides and main courses are bursting with flavor. I feel like our food has also gone down in number of ingredients with fresh herbs – the flavors I get from them are so enjoyable in the simplest forms!
Zucchini though. Oh the drama with the zucchini! I have 3 zucchini plants, which would normally yield the most ridiculous number of zucchini, but I’ve found that the flowers are not being pollinated well enough and so the flowers are blooming and bursting in delicious golden yellow, and then rotting and falling off.
Anyway. Enough of me sounding like I know what I’m talking about with gardening. This side is the addictive culmination of bountiful supermarket zucchini, fresh garden herbs, too many bottles of paprika in my cupboard, and an undying craving for goat cheese that just won’t quit. I love the way the paprika adds a tiny bit of spice and heat, but I have to let you know that the smoked paprika is really the best combo flavor-wise. Plus it adds such a great color to the finished product!
PAPRIKA ZUCCHINI WITH FRESH HERBS AND GOAT CHEESE
- 4 large zucchini
- 2 Tbsp olive oil
- 2 Tbsp chopped basil
- 2 Tbsp chopped thyme
- 2 Tbsp chopped chives
- 1-1/2 tsp smoked paprika (or regular – use what you have on hand)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 ounces goat cheese
Preheat a large skillet over medium heat until very hot. While the skillet is heating, slice the zucchini very thin. Add the olive oil to skillet and swirl to coat, then toss in the sliced zucchini. Spread in one even layer and let it cook for about 3-4 minutes without moving it – this gives it a nice sear! Sprinkle with the paprika, salt and pepper and toss to coat. Saute for another 5-8 minutes until the zucchini is tender. Remove from the heat, sprinkle with the chopped herbs and crumble the goat cheese on top. Serve warm or at room temperature!