I love them for their color, for the way they grace the table. Boiled and sliced, seasoned with a little olive oil, garlic salt, and pepper, available year around, zucchini are simply the best. Leftover, they are fit for a frittata or omelet. Lately I have been re-purposing them in a rice dish, another almost risotto.
Fish lasagne? Don’t think about it. Just try it. We’re eating at Trattoria alla Rivetta in Venice. We’ve been coming here for over 20 years—for the seafood risotto, the moeche (soft shell crabs), the branzino, and whatever else they have that day that’s fresh. And always, in addition to great fish, there is a generous assortment of fresh vegetables that are boiled, sliced, and served with a generous anointing of olive oil. Was ever a potato so good?