How do you feel about AI? As a content creator, I don’t use it as much as I could. I mainly use it for proofreading, including this post. For someone whose English is a second language, it’s a life-changing tool. I’m definitely pro-AI—I don’t see how being anti-AI would make it go away. Resistance causes persistence.
If you can’t beat them, join them! Last month, I attended an AI seminar in San Francisco, and this week I’m doing a 21-day challenge with Nas Academy, using AI tools to create content. While doing my homework and exploring Perplexity and DALL-E, I had an idea for a new series of posts: a friendly competition between me and the robots.
So we might as well get the best out of it. I fully agree with Yuval Harari (the author of Sapiens, Homo Deus and now Nexus—on my reading list) that governments must create new laws to prevent big corporations from turning AI into an algorithmic monster like social media (or as I call it, social chlamedia).
First, I’ll improvise or develop a recipe, make it, and film it. Then I’ll give the AI the list of ingredients I used and see what it comes up with. Finally, I’ll let you be the judge!
What do you think? Would you kindly look at the pictures and comment on which dish looks more appealing?
Bonus: If you comment, you’ll get my my Salad ebook for free!
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. (I edited the recipe to make it clearer)
My opinion: While my dish looks elegant and sophisticated, the AI’s dish looks and sounds more comforting. I have to admit—I love the idea of baking the tahini with the beans.
I edited the AI’s recipe to make it clearer. The AI probably tells its AI friends that it’s been using WI (Women Intelligence) to edit its recipes! 😄
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
Shelly’s Bean & Anchovies Stuffed Zucchini
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.
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