Recipe is from the New York Times' health and wellness section, Recipes for Health
It feels odd cooking with zucchini in the dead of (what seems like) endless winter, but these reminded me of gardening, which then reminded me of squash borers. Ugh. Then I sighed, and started shredding the zucchini, and learned the Flemish word for them courgette. This is pretty much my train of thought whenever I cook.
Beware that while this dish is delicious and will be devoured immediately (and probably without leftovers) it takes a while (2 hours) to prep. First you have to drain and squeeze all the water out of the squash, and then refrigerate the mixture. It's a fried dish. Mmmm, but with healthy ingredients, so it makes you feel better. Of course I thought it was too much olive oil and reduced the amount - only to be left with gooey-undercooked insides. Use the recommended amount - they'll cook faster and absorb less oil. Serve with yogurt or tzatziki sauce.
To make a proper meal, I served with some roasted potatoes:
5-6 small to medium organic potatoes, quartered
1 onion, sliced
1 T fruity olive oil
1/4 cup chopped green beans
1/4 cup mixed green olives (mine contained roasted peppers and pearl onions)
salt and pepper to taste
2 medium skinny chili peppers (like Thai chili peppers)
1/2 of one lemon to be used at the end
1. Preheat oven to 400 F
2. Put the potatoes and onions in a roasting dish and drizzle olive oil on top. Mix well and roast for 20 minutes until either soft or just barely golden.
3. Fold in green beans, olives, and chili peppers and season with salt and pepper. Continue roasting for another 15 minutes. When golden and cooked, remove and squeeze in lemon juice. Adjust salt and pepper if needed.