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What's
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Zucchini. The very word can send neighbors scurrying behind hastily closed doors. Stories abound of baseball bat-sized vegetables appearing on doorsteps or inside cars foolishly left unlocked as overburdened gardeners attempt to unload the fruits of their prolific plants under the cloak of night. The squashes we know and love are native to the Americas, one of the earliest cultivated plants by the Aztecs and Mexicans. As squash moved northward along with corn and beans, (collectively known as "The Three Sisters"), it became a staple of the Native American diet. The name "squash" is derived from the Narragansett word askutasquash. Squash was unknown in Europe until Spaniards and Columbus returned with it from their travels to the New World. The Italians bestowed the name "zucca," while the French named the green squash "courgette." Squashes and pumpkins, along with cucumbers and melons, belong to a very large family of trailing plants known as Cucurbitaceae. Most squashes are divided into two groups: the hard-shelled winter squashes and the tender, thinly skinned, and mildly flavored summer squashes, such as zucchini. All parts of the summer squash are edible— from the flowers to the skin to the seeds. Picked while immature, zucchini will be tender and delicate in flavor. In peak season, as any home gardener will tell you, a daily harvest is not unusual. If left on the vine, they can quickly become enormous with tough seeds and less flavor. When gathering the squash blossoms, choose the male flowers on long stems, and leave the female flowers, with tiny squashes at their bases, to mature. If purchasing zucchini, choose small, firm specimens with a glossy skin that is free of bruises. Keep zucchini in a plastic bag in the refrigerator for up to a week. If the zucchini in your garden do "get away from you," shred them with your food processor, and add them to your compost heap. But only do this under cover of darkness! Dania’s Stuffed Zucchini Flowers Easy Tortellini-Zucchini Combo Grilled Zucchini with Basil-Parmesan Dressing Warm Zucchini with Walnuts and Roquefort
Serves 4-6 Have you tried eating zucchini flowers yet? Mild, stuffed with cheese and briefly braised in tomato sauce, they are a real treat and very pretty, too. 12 large zucchini blossoms 8 oz. ricotta cheese drained for 30 minutes in a sieve, if watery 1 egg 1/4 cup freshly grated Parmesan 2 Tbs. chopped Italian parsley Salt and freshly ground black pepper, to taste 2 Tbs. extra virgin olive oil 1 garlic clove, minced 2 cups puréed tomatoes, fresh or canned Carefully wash and drain the zucchini flowers. Stamens don’t need to be removed. In a bowl, combine the ricotta, egg, grated Parmesan, parsley, salt, and pepper. Transfer the cheese mixture to a pastry bag or a plastic bag with a 1/2-inch corner cut off, and carefully pipe about 2 tablespoons of the mixture into the flowers. Heat the olive oil in a large nonstick skillet. Add the garlic, and sauté for 30 seconds, then add the tomato. Cook for 5 minutes and season with salt and pepper. Lay the zucchini flowers in the tomato sauce and cook for another 5 minutes. Serve hot. Note: Alternately, bake the stuffed flowers in a 400¼F oven for 15 minutes or until lightly browned. Serve with the tomato sauce. —Red, White, and Greens, by Faith Willinger Easy Tortellini-Zucchini Combo Serves 2 A super simple dinner that can be put together just about anywhere. It’s great for camping, as nothing really requires refrigeration. 1 pkg. dried cheese-filled tortellini 2 tsp. olive oil 1 onion, halved and thinly sliced 4 medium zucchini, halved lengthwise and sliced 1/2-inch thick 1 cup sliced mushrooms 3/4 tsp. dried basil, crushed Salt and freshly ground black pepper, to taste Shredded Parmesan cheese Bring a large saucepan of salted water to a boil. Add the tortellini and cook according to package directions. Meanwhile, heat the olive oil in a skillet over medium-high heat. Add the onion and sauté for about 2 minutes. Add the zucchini and sauté for 3 to 5 minutes, or until lightly browned. Add the mushrooms and continue to cook for 3 to 5 minutes, or until vegetables are tender. Season with basil, salt, and pepper. Reduce the heat to low until the pasta is done. Drain the pasta, but not too thoroughly, and add the pasta to the skillet. Heat through. Serve with Parmesan cheese. —Zucchini, Pumpkins & Squash, by Kathleen Desmond Stang Zucchini and Lemon Salad Serves 4 3 Tbs. unsalted butter 1 Tbs. olive oil 3 medium zucchini (about 1 pound), trimmed, sliced thin 1 red bell pepper, seeded, cut into thin strips 1 small onion, halved, sliced thin 1 clove garlic, minced 1 large tomato, peeled, seeded, cut into thin wedges Pinch of oregano 1/4 cup chopped fresh parsley 1 small lemon, peeled, seeds removed, cut into paper-thin slices 1 Tbs. red wine vinegar Salt and freshly ground black pepper, to taste Melt 1 tablespoon of the butter in the oil in a large heavy skillet over medium heat. Add the zucchini; cook, tossing constantly, until just wilted, about 3 minutes. Transfer to a large bowl. Add 1 tablespoon butter to the skillet. Add the red pepper. Cook over medium-low heat until almost tender, about 5 minutes. Add this to the zucchini. Add the remaining 1 tablespoon butter to the skillet. Add the onion; cook over medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add this to the zucchini mixture. Toss the tomato with the oregano in the skillet over medium-high heat for 1 minute. Add this to the zucchini mixture along with the parsley, sliced lemon, and vinegar. Let stand, covered, 1 hour. Add salt and pepper to taste before serving. —Greene on Greens, by Bert Greene Grilled Zucchini with Basil-Parmesan Dressing Serves 6 8 medium-large zucchini, trimmed, halved lengthwise 5 Tbs. olive oil Salt and freshly ground black pepper, to taste 1/2 cup chopped fresh basil 1/3 cup freshly grated Parmesan cheese (about 1 oz.) 2 Tbs. balsamic vinegar Prepare grill (medium heat). Place zucchini on a large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill until tender and brown, turning occasionally, about 10 minutes. Transfer to a plate and cool. Cut zucchini diagonally into 1-inch wide pieces and place in a large bowl. Add basil, Parmesan cheese, balsamic vinegar, and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper, and serve. Warm Zucchini with Walnuts and Roquefort Serves 4-6 When the Roquefort cheese is crumbled over the warm zucchini, it melts and combines with the walnut oil to make a lovely sauce. 3 medium zucchini, thinly sliced 3 Tbs. walnut oil 1 tsp. red wine vinegar 1/2 tsp. freshly ground black pepper 2 oz. Roquefort cheese 1/4 cup walnuts, coarsely chopped Place the zucchini in a steamer basket over boiling water. Cover and steam until tender, 3 to 5 minutes. Transfer the zucchini to a bowl, and pour the oil and vinegar over them. Sprinkle with pepper. Crumble the cheese over the warm zucchini slices, add half the walnuts, and gently toss. Sprinkle with the remaining walnuts, and serve. —Savoring France, Williams-Sonoma |
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