As a content creator I don’t use it as much as I could. I mostly use it for proofreading. It’s very helpful for people whose English is a second language, it’s a life-changing tool. I am aware of the risk of AI—I agree with Yuval Harari, author of Sapiens, Homo Deus and now Nexus, that governments must create new laws to prevent big corporations from turning AI into an algorithmic monster like social media (social chlamedia). However, it’s here now and inevitable.
If you can’t beat the robots, join them. So last month, I attended an AI seminar in San Francisco, and this week I’m doing a 21-day challenge with Nas.io Academy, where they teach how to use AI to create content. So this post is part of my homework; exploring Perplexity and DALL-E to create a series of posts. A friendly competition with the AI, SHK vs. AI, Who Made it Better.
I’ll let you be the judge!
Please comment below which dish looks more appealing to you?
So here are the two dishes:
I made: Zucchini stuffed with cooked white beans, anchovies, garlic, and thyme.
AI made: A Mediterranean-style sautéed zucchini and white bean dish with baked tahini. My dish looks more sophisticated, but the AI’s dish looks more comforting—I love the idea of baking the tahini with the beans. I edited the AI’s recipe to make it clearer. Imagine the AI telling its AI friends that a WI (Women Intelligence) edited its recipe… 😄 😄
More zucchini recipes:
Zucchini Tempura
Indian-Style Okra & Zucchini
Zucchini Rosti
Claude’s Baked Beans & Zucchini
Ingredients
- 1 extra-large zucchini - sliced into rounds or half-moons
- 2 tablespoons olive oil
- Salt and pepper - to taste
- 2 cans white beans - cannellini, drained and rinsed
- 4 cloves garlic - minced
- 1 can anchovies - drained and chopped (optional)
- ¼ cup tahini
- 2 tablespoons lemon juice
- parsley or dill, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Brush a casserole or baking dish with olive oil. Spread the zucchini on and brush with olive oil. Season with salt and pepper and roast until tender and golden, about 15 minutes.
- Combine drained beans, garlic, anchovies (if using), tahini and lemon juicein a bowl and mix until beans are well coated.
- Remove zucchini from oven and transfer them to a plate. Spread bean mixture evenly on the casserole and return to oven for 10-15 minutes. Bake until heated through and slightly crispy on top.
- Garnish with fresh herbs. Serve warm as main or side dish.
Notes
Zucchini Stuffed with White Beans & Anchovies
Ingredients
- 1 extra large zucchini
- 1 small can white beans
- 8 canned anchovies
- 4 garlic cloves
- 4 sprigs thyme or oregano
- Olive oil
- Black pepper
- ½ cup tahini
- 2 tablespoons lemon juice
- Sumac - optional
Instructions
- Preheat the oven to 380°F.
- Slice the zucchini 4″ thick. Use a cookie cutter or knife to core the seedy part.
- Put the sliced zucchini on a baking tray. Stuff the zucchini cavity with beans, garlic, anchovy and thyme and drizzle about 1 tablespoon oil in each slice.
- Crumple a baking paper and cover the zucchini. Bake for 50 minutes. The zucchini should be tender. Remove the paper and broil for 5 minutes, to brown the dish slightly.
- Make the tahini: Combine the tahini, lemon juice and ½ cup water in a small blender.
- Serve: Smear the tahini on a plate and place the stuffed zucchini over it. Garnish with sumac.
Team SHK!
Thank you Lori!