Melting Zucchini

Chef notes

Cooking zucchini this way — pretty low and slow in a relatively large amount of oil — means a few things. One is that they're super rich. Another is that they're as good after a few hours, or the next day at room temperature, as they are fresh out of the oven. Embrace the amount of oil. This zucchini is almost like a sauce you can serve with something very simple — a slice of fish, roasted chicken or just piled onto bread with a slice of feta.

Technique tip: A mandoline is your friend here. If you haven't got one, then it might be something to include on your next birthday wish list.