This is, by far, the densest zucchini bread I’ve ever made: it’s chock-a-block with fruit and nuts, almost like a fruitcake in texture. It’s also delicious, and I’m super happy to have stumbled into it.
Like the convenience foods of my childhood, but gussied up: light and herbal, but still being deeply satisfying, with a garden’s worth of colorful vegetables
Soft sweet potato and zucchini, wrapped in a thick cream sauce, remind me of classic scalloped potatoes, yet the dairy is restrained enough that it doesn’t sit too heavily. The small amount of smoked salmon brings a rich savor that can make this into a main dish for lunch, but it would also be at home on a buffet as a vegetable side, with or without the salmon.
This dish is perfect for late summer, when the summer squash are still abundant but temperatures have begun to drop. Don’t let the simple ingredients fool you: this is an immensely satisfying dish, sweet and earthy and beautifully tender.
In summer there’s little need to do much more to fresh produce than throw it together over heat, which is exactly what this skilletful of differently colored fruits and veggies does, with bright yellow summer squash as the star.