I have a problem. Yes, I am ready to admit it, though grudgingly as it isn’t detrimental to anyone involved. See, I’m not a drug addict, I don’t steal things, I just buy too many zucchini. Really it is a fortuitous problem, everyone here likes them, and coming up with new ways to use them leads to interesting (and healthy) meals. (Perhaps my problem is just related to zucchini and chick pea products used together, oh it is complicated, maybe it would just be easier if I was addicted to something a little more mainstream).
I know, I know, hush down there at the back, Zucchini is supposed to be a summer vegetable, and us here in Sydney are still in the midst of winter’s dreariness, shouldn’t I be constantly buying fennel or some other hearty mid-winter vegetable? Not ’summer squash’ which is crying out to be paired up with sweet ripe tomatoes and basil? Well Spring comes early in Sydney, if the smell of jasmine wafting through my window is anything to go by, and these succulent and tasty zucchini that I have been buying (too many of) are cheap and fresh and beautiful specimens.
And the flatbread! It takes about 20 mins, is gorgeously crispy and salty and thymey, just make it. I don’t know how it keeps, as F and I inhaled the whole batch in a matter of minutes.
