Zucchini Linguini

I am always surprised when people don’t like particular foods. Tomatoes? Berries? What???

Food is delicious! It is the reason I wake up in the morning—it shapes my day. There is not a lot food that I don’t like, and even then, I’ll still eat those things... I am starting to think that maybe people taste food differently. If I had to choose my LEAST FAVORITE vegetable, I’d probably say zucchini or squash. I always found it to be really bitter. And, of course, it is so abundant in the summer—I can’t avoid it.

So, what’s changed? Well, I have noticed as I eat zucchini with more frequency that it is getting less and less bitter and more and more sweet. Has it? Or have my taste buds changed? Or maybe the idea of what I think it tastes like has changed. Or maybe it is because we’ve been preparing it differently? A different texture equals a different taste sensation? I don’t know, but I am beginning to like zucchini. There. I said it.

Last night we grated it and cooked it in oil, garlic, red pepper flakes and whatnots as per Heidi Swanson’s Summer Linguini recipe in THE BOOK. How did it taste? Not bitter at all! Good enough that I begged for seconds. Delicious with some nice red wine, salad with Lazy Girl Dressing, and some homemade blueberry ice cream. Life is sweet. Not bitter at all.