Greek boiled zucchini with olive oil and lemon
Eat like a Greek during a heatwave, Part 2
Every summer, people seem overwhelmed with the abundance of zucchini and wonder what to do with them. I never had that problem and I never will. I love zucchini so much that, as is common with all vegetable-loving Greeks, I’ve learnt that there are at least three unbeatable ways to make the most of them.
The first one is to make Kolokythokeftedes (zucchini fritters), that I could happily eat every day. The second one is to make Kolokythopita, a zucchini pie, of the crustless and fluffy kind, that’s packed with herbs and cheese (I must share this one with you soon). And finally, the third one is today’s dish of simply boiled zucchini (kolokythakia/κολοκυθάκια) finished with extra virgin olive oil and lemon juice.
You might be thinking, “Come on, Magda, is this really a recipe?” No, it’s not a recipe per se, but if you want to know how Greeks really eat, then this is it guys.
Walk into any taverna in Greece during the summer and you’ll always find the classic dish of assorted boiled seasonal vegetables: zucchini (courgette), beetroot and its leaves, long beans and horta (Greek wild greens) are the most popular ones. And while people love it when they’re on vacation on some Greek island, they tend to forget all about it once they’re back home. So, unless you’re Greek, or even if you are and just haven’t made this in a while, I’m here to remind you that as long as you can get your hands on some lovely, in-season zucchini, preferably the really small ones, you should make this. You absolutely deserve it.
It’s not only a summer Greek taverna dish, it’s a staple in Greek homes too.
Serve it as a salad, as a side for grilled meats or fish, or—my favorite—make it the star of the meal during a hot summer day paired with either something cooling and creamy like thick Greek yoghurt (the thicker the better) or a soft, fresh cheese like Mizithra or Anthotyro, alongside lots of Greek olives, either Kalamata or Throubes and of course, bread. Always bread. There’s no better way to soak up those lemony, olive oil-rich juices accumulated at the bottom of the plate.
