It's that time of year again, when people keep giving us zucchinis [courgettes]. All my workmates seem to grow them, and share them generously! What to do with a zucchini, or three? They may not be very flavoursome on their own, but they're quite versatile in cooking. Sometimes I make zucchini, basil and feta fritters, sometimes a zucchini loaf, and sometimes they make a handy ingredient in a frittata or omelette.
Tonight for dinner I stir-fried some spring onions, firm tofu (cubed), zucchini, tomatoes and oyster mushrooms, in a little kecap manis (Indonesian sweet soy sauce). Yum ;-)