The Skinny on Zucchini

Paraguay -  It's winter here, but I hear the zucchini war is underway in the vegetable gardens of North America.  For sure, zucchini (Summer squash) grow incredibly rapidly, and if you don't want to end up with a game of Zucchini-horseshoe-toss with overgrown gourds, you need to check those baby zuchs every day.  Three days without checking and it's tossing time.

The sweeter, nuttier zuchs are the young ones, of course, about 6 to 7 inches long, 1 1/2 inch in diameter.  They are compact and firm.  But when overgrown, they become hollow at the center, spongious, and full of seeds.  

Nutritionally, they are a well-balanced vegetable, rich in Vitamin C and Manganese, with an 86 completeness score on nutrient balance.  (see more at: http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2639/2 )

But what to do with the bountiful crops?  First, harvest them when small (6-7 inches max).  As for using them, here are a few ideas.  (You can also find zucchini tomato tart below)

1 - Zucchini Farci Provencal-  Wash and slice 12 zucchini lengthwise.  Scoop out the hearts to make little "canoes" and chop that flesh up.  In a pan, saute 1 large minced onion, 5 crushed garlic cloves, and the chopped zucchini flesh.  Add a cup of chopped dried bread (but not too fine) and 1 or 2 tablespoon of chopped parsley.  Mix in 1 egg.  Salt and pepper.  Fill the "canoes" with the stuffing, bake in hot oven for 25 minutes.  Sprinkle with grated parmesan cheese.  can be prepared a day ahead and served as aperitif or buffet.

2 - Zucchini Saute Provencal - Quick and easy, great low-cal, filling side dish.  Wash and slice (1/2" thick) 4 small zuch.  Heat up 1 tbsp olive oil.  Saute with minced garlic for 5 minutes, until browning.  Add 2 tbsp. of parsley - Serve as is, or to accompany fish, meat, or omelette.

3 - Fake Ratatouille - Ratatouille is a fantastic dish, a real summer melting pot, with onions, garlic, bell peppers of all colors, eggplant,  zucchini and tomatoes (in that order).  But it takes time to prepare.  If you have time, go for the ratatouille: Slice all the veggies listed above, heat up 2 tbsp of olive oil and cook them in the order listed.

    If you don't have time or only have a few of the veggies listed above, start with the onion and garlic, then add any of the listed veggies, including a big bowl of sliced zucchini.  Finish with a handful of basil chifonnade (finely sliced basil leaves).  

4 - Zucchini Rigatoni - Is anyone still eating pasta out-there?  Cook a batch of pasta (rigatoni).  Meanwhile, slice the zucchini in half by the center, then again in 1/2" slices.  Heat up 1 tablsp. olive oil and saute the zuch, with 2 or 3 garlic cloves.  When they brown, add the pasta, and toss in a handful of basil.  Serve hot and sprinkle with parmesan cheese.

5 - Tomato-Zuch Tian - This is a baked dish.  Can be prepared the night before and baked last minute.  It can be done with larger zucchini.  How many zucchini do you have?  Pick the same amount of Roma tomatoes and slice all the veggies in 1/2" slices.  In a square or rectangular baking dish, alternate slices of zucchini and tomatoes (you can also add eggplant slices).  Sprinkle with crushed garlic and olive oil.  Bake in hot oven for 30 minutes.  Sprinkle with gruyere or emmenthal cheese and bake quickly under the salamander.  I usually don't add salt.

6 - Marinated zucchini salad - Wash 4 small  zuchs and slice them lengthwise, then dice them.  Reserve them in a bowl, with 2 tblsp. white vinegar (or apple vinegar) and marinate for at least 1 hour.  Add sliced radishes, coarsly chopped tomatoes, parsley, olive oil, salt and pepper.  Serve cold with a green salad.

7 - Matchsick Stir-fried -  Slice 4 young zuchs lengthwise, matchstick-like.  Do the same with 1 small onion, 1 thumb of ginger, 2 garlic cloves, 3 stems green onions, and a small bell pepper (red, orange, or yellow for color).  In the work or pan, heat up 1 tblsp. of  sesame oil.  Throw in the garlic and ginger.  Flash off.  Add the onions, and stir 30 secs.  Add the bell peppers and stir for 2-3 minutes, adding 1 or 2 tblsp. water to avoid sticking.  Cover with a lid for 1 minute.  Add the zucchini and green onions.  Stir for 3 minutes.  Add 1 or 2 tablespoons of light soy sauce.  In a serving dish, make a crown of steamed rice.  Pour the veggies at the center and sprinkle with sesame seeds.  You can serve with grilled pork chops or broiled fish.

I can think of a thousand ways to fix zucchini.  Think of the flavor you want to give:  Mediterranean, Asian, Indian, Mexican, Cuban... then, go to your spice and herb drawer and work it out:

- cumin for North African -- add couscous

- curry and Masala for Indian  -- add roti / chapati

- Chile and cilantro for Mexican  -- add cornbread

- garlic and parsely for French Provencal  -- Add toasted whole garlic bread

- hot peppers and black beans for Peruvian -- add quinoa

- ginger, garlic and sesame for Asian, -- add steamed rice, etc...

Until next meal

Domino Nini