If you really want to make a friend, go to someone’s house and eat with him. The people who give you their food give you their heart.
Cesar Chavez
How grateful I am to have friends who enjoy planning, preparing and gathering for a once a month dinner where a lot of heart is given. All of us contribute to the meal, which is always wonderful, and the hostesses do a bang up job of preparing the table.
The most recent dinner was a visual treat. The delicately designed dishes are quite old, a memory of the hostess’s mother.
Without question, they made a lovely setting when combined with silver and glass.
Playing off the pale green in the pattern, the hostess found the perfect linen tablecloth and napkins. All together the look was quite elegant at the same time warm and friendly.
A few days before our gathering a storm blew through that flattened many of the small blooming things. The hostess was clever enough to see that her damaged flowers perfectly matched the colors in the china, so, voila, a just right centerpiece made in a silver bowl.
So there would not be question about where each person sat, there were name tags directing us to our place. That is always a thoughtful gesture.
The first course, a zucchini mold, happened to be my assignment. It was something with which none of us were familiar, so we all experienced a new taste treat. Not only was it tasty, it was easy to prepare which makes it worthy of making again as it gives a whole new way of presenting zucchini.
Zucchini Mold
1/4 c. extra virgin olive oil
2 lbs. zucchini, finely diced
1 yellow onion, chopped
2 cloves garlic, minced
4 eggs
1 c. grated Parmesan
1 T. chopped Italian parsley
1 T. unsalted butter
1/4 c. fine dried bread crumbs
Preheat an oven to 350. Grease a 9″ ring mold or individual molds with butter and coats the bottom and sides with the bread crumbs. Warm the oil in a skillet. Add zucchini, onion and garlic and cook until tender.Add a little water, if needed, to keep the mixture moist. Remove from heat and let cool. Transfer the zucchini mix to a bowl and add eggs, cheese and parsley. Season with salt and pepper. Mix well and spoon into prepared mold(s). Bake about 20 minutes or until firm. Invert onto serving dishes and serve immediately. (6 servings)
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Lulu's Musings 
I love those plates. Thank you for the new recipe. I will try it soon.
I really wish my friends would get their act together so we could do a monthly gathering such as this!!! It would be so great to get together to enjoy different foods and relaxing conversation. They always wanna go OUT to eat. No real joy in that for me.😒 Food and table prepared by loving hands…now THAT’S my idea of fun!
I’m with you and so grateful for friends who enjoy shared eating.
This looks so good! Couple questions: When you made individual molds, did you need to bake them in a water bath?
You also brought them to another house—-do they hold ok rather than being served immediately? THanks!
No water bath needed and they can be baked in a single mold as well. They can be reheated or served room temp.
I loved the quote very much! I think you have a very nice tradition! Relish and treasure it!
I do treasure time with friends who share food.
What a beautiful table. Thank you for sharing the recipe for the zucchini mold.
My pleasure.
Beautiful table, I love the china. The zucchini mold made a lovely presentation. Thanks for sharing the recipe.
My mother had china similar to those with the raised dots for flowers. It was her wedding china and she married 2 weeks before WWII started. My bother ended up with the set. Thanks for sharing.
I’m sure it was a lovely evening. Was the dish you made similar to a flan in texture?
Yes, perhaps a bit denser. It would make a great side dish.
I have the same china which I love. It was my parents’ wedding China.
Those plates are amazing!
beautiful table, and supper clubs with friends are the best! Fun that you get “assignments” and try something new! Sounds wonderful!
Love those dainty name tags! Gives the person a sense of belonging.