Zucchini is a Mystery

I have no idea what to do with the stuff. Other than zucchini bread, I've never tasted a zucchini I liked, so I thought I should see if adding tomatoes, onions, basil and marjoram would help.

Oh page 110: Baked Zucchini and Tomato Tian

The thing I've noticed most about the recipes in the book is that almost all of them could use more salt than I've used. They do say to season with salt and pepper, which I do but it never seems like quite enough. The missing salt was more apparent with this dish than with the others, so we added more when it was done.

It was pretty good. I still can't say I liked the zucchini, but the spices and additional salt made it bearable.

We used our first garden ripe tomato but also added others that we purchased. I bet we're going to be overflowing with tomatoes in a few days, but for now most of them are still green. The tomatoes and onions were both delicious and there's a chance I'd make it without the zucchini.

Rating: 2 - 3. Without the zucchini, a solid 3, probably.