We hung a metal cord off of the flue damper on our oven. Then we attached the rotisserie spit from our toaster oven. We skewered a large zucchini, scored it, and hung it in the mouth of the oven. We twisted the cord to rotate the squash. While it cooked, we basted the zucchini with butter seasoned with herb salt. The melted butter was in a bowl beneath the squash. As it cooked, the juices flowed into the container. We continued to baste the squash with the combination of butter and vegetable jus. After an hour, the squash was perfectly tender, its flavorful essence contained in the bowl just beneath it. We sliced the squash and served it with the sauce on the side.
About the Author
