ZUCCHINI, BANE OR BLESSING?

 

                            Zucchini, bane or blessing?

           The full bloom of an August Garden or farm market produce is bound to impress with its bounty of zucchini. First time unsuspecting gardeners will tell you horror stories of their baseball bat size zucchini that took over the garden during their week of vacation. Impressive as such zucchini specimens are, they are quite watery and not the choice ingredient for culinary delights.

          Zucchini or courgette, as named on some restaurant menus, have the best flavor when picked at the 6–8-inch stage, with immature seeds and dense flesh. These vitamin C and folate rich vegetables are only 33 calories for a medium zucchini and are favored by dieters. Fortunately, zucchini can be enjoyed raw as well as cooked. Their own delicate flavor pairs well with tomatoes, onion, garlic, spices and a variety of cheeses. Raw zucchini is a flavorful addition to a raw vegetable platter or salads and shredded it can add interest to appetizers.

                                          Boursin-zucchini canapés

          Grate ½ zucchini coarsely on a box grater and squeeze dry in a paper towel.  Spread 6 pieces of Finn crisp or Swedish crisp bread with garlic and fine herb Boursin. Top with the shredded zucchini and toasted pine nuts. Also makes an excellent accompaniment to gazpacho.

          Pan sautéed or oven roasted zucchini (in a 450-degree oven) makes a quick and easy vegetable side dish requiring only a toss with some olive oil, garlic powder and salt. If you wish to add extra flavor, sprinkle a ¼ cup of freshly grated Parmesan on top. More complex pairings for zucchini are exemplified by ratatouille and vegetable gratins. Zucchini blends well with corn as demonstrated in the Jambalaya recipe below.

                                                 Zucchini-corn jambalaya

          Heat a large pan with 2 tblsp. vegetable oil, add: 1 medium zucchini in ½ inch slices, ½ cup chopped red onion, ½ red pepper, seeded and chopped, 1 chopped garlic clove, ¼ tsp. red pepper flakes (optional), 1 tsp. oregano and salt and pepper to taste. Stir fry for 2 minutes on high heat. Combine 1 tblsp. double strength tomato paste with ¼ cup water and stir in the vegetables continuing to cook for 1 minute. Stir in ¾-1 cup frozen or fresh corn kernels and cook with stirring for 2 minutes. Serve warm or at room temperature.

                                      Zucchini quiche Siciliano

          Mediterranean recipes often feature zucchini, but the blend of other ingredients allow you to discover the different flavors that have been developed in different locales.

          Slice 1 medium zucchini in ¼ inch rounds, place in a single layer on a large pan, spray with olive oil and sprinkle with garlic salt. Broil, turning once, until lightly browned on both sides. Set aside.

          In a large bowl beat together with an electric mixer: 3 large eggs, 1 cup ricotta cheese, ½ tsp. dry mustard, 1 and ½ tsp. Sicilian flavoring, ½ cup Mozzarella, ¼ cup Parmesan cheese and 2/3 cup half and half.

          Line a 10-inch pie plate with pre-made pie dough from the deli case in grocery, fitting it tightly to avoid air pockets. Bake at 450 degrees for 9 minutes. When slightly cooled, assemble the pie. First spread broiled zucchini slices on the bottom, sprinkle with 3 oz. cubed Gruyère, 1/3 cup julienned sundried tomato, a single layer of fresh basil leaves and one Roma tomato thinly sliced. Pour the egg mixture on top, spreading it to cover all the tomato slices. Bake in oven preheated to 375 degrees for 35 minutes, until top is puffy and slightly browned. Serve warm or at room temperature.

          My zucchini recipe repertoire seems endless. It includes breads, both yeast and sweet varieties, fritters, scones, muffins, and Madeleines, classic only in shape as immortalized by Proust. So, despite zucchini’s unfortunate reputation, it looks like it is a ‘blessing’ to cooks in summer.

    (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)