Food is beautiful.
If you are reading my blog you are probably already sold on this fact: food is beautiful. But this feeling — this belief — is far from universal. Think of the sheer amount of food that is consumed solely for sustenance, broken down into calories and macro and micro nutrients to be logged into an app. Think of the food that is consumed because it follows the ever changing rules and status symbols of low carb, organic, GMO-free, low sugar, superfood and on and on and on. Think of the research and marketing done to determine the new “it” ingredients and qualities that sell our food from PSL and pomegranate to crisp and caramelized.
Now forget all of these things. Clear out that precious space in your mind and fill it with the beauty the food. Think on how your heart stirs upon entering a farm market to discover the first asparagus, sour cherries, tomatoes or crisp fall apples. Think of the flood of joy and memory that comes from seeing food so beautiful that you can smell and taste it, even from a photo. Think of food that the simple thought of, never mind the image, can transport you to a time and place, can kindle feelings of connection and peace.
Not a word of this is hyperbole. There is no exaggeration or romanticizing here to be found. This is truth. And food is beautiful.
Baked zucchini and tomato with Za’atar
Serves 4
Creamy, baked zucchini and tomato are topped with runny, melted, fresh mozzarella. Surprising herbal notes from Za’atar, a North African blend of sesame seeds, sumac and herbs, will remind you of Italian seasoning but with something special and new. The simplicity of this dish belies layer upon layer of bright, rich summer flavor.
Ingredients:
2 medium zucchini, about 7” long, thinly cut in 1/4” slices
1 medium tomato cut in 1/2” slices
2 tbs olive oil
2 tsp Za’atar or 1 tsp Italian seasoning blend
6-8 bocconcini, the small balls of fresh Mozzarella, halved
2 tbs pesto
Directions:
Preheat oven to 375° F.
Place tomato and zucchini in a 10” round or 9” square baking dish. They will overlap slightly in 1-2 layers. Drizzle with oil, sprinkle with Za’atar and season with salt and pepper. Place in oven and bake until tender, about 20 minutes.
Remove dish from oven and turn on the broiler. Set the top rack 8” from the broiler element. Sprinkle mozzarella evenly over the top of the dish and return to oven. Broil for about 5 minutes until the cheese is melted and just beginning to brown in spots. Remove from oven.
Dollop pesto near the melted cheese and serve.
FUN FACT: You’re thinking, “where’s the acidity in this dish?” The tomatoes and the sumac powder in the Za’atar both provide plenty without the needed for a splash of vinegar.
