Zucchini

Zucchini

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At this point in the season, we have all likely eaten our fair share of zucchini! As we continue to see it in our CSA shares, gardens, and farmers markets for a few more weeks, now is the perfect time to experiment with new recipes. Zucchini is a summer squash that is available from mid to late summer. Seeing that it does not have great storability, it is considered a seasonal treat associated with the bounty of summer. Enjoy it while you can!

How to Prepare:

Simply rinse off zucchini, there is no need to peel it. Just cut off the stem and the rest can be prepared either by being choped into cubes, shredded, sliced, halved, or grated.

How to Store:

Refrigerate zucchini in hydrator drawer for up to 3-4 days. For longer term storage, freeze zucchini puree in airtight containers for use in winter soups, and grated zucchini for use in breads and muffins.

How to Cook:

Zucchini can be eaten raw, broiled, steamed, fried, grilled, sauteed, or stir-fried.

Information adapted from From Asparagus to Zucchini

Recipes

Corn and Zucchini Salad with Feta

Ingredients

  • 4 ears of corn, husked
  • Kosher salt
  • 4 small zucchini (about 1½ lb.), thinly sliced lengthwise
  • 8–10 zucchini blossoms, torn into large pieces (optional)
  • ¼ cup coarsely chopped fresh basil
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  • ⅓ cup olive oil
  • ¼ cup white wine vinegar
  • ½ teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 4 oz. feta, crumbled (about 1 cup)

Preparation

Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool. Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.

Recipe courtesy of Bon Appetit

Zucchini Bread

Ingredients

  • 1 pound zucchini (about 2 medium-sized)
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • ½ cup brown sugar, packed
  • ¾ cup olive oil or canola oil
  • 2 teaspoons vanilla extract

Preparation

Heat the oven to 350 degrees. Grease two 8×4-inch loaf pans. Grate the zucchini. Trim the stem and root-end from the zucchinis and grate them on a box grater. You should end up with about 3 cups of shredded zucchini. Squeeze the shredded zucchini. Gather the zucchini in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much moisture from the zucchini as possible. Combine the dry and wet ingredients in separate bowls. Combine the flour, baking powder, baking soda, and spices in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, olive oil, and vanilla extract. Mix the batter.

Toss the zucchini and any extras (nuts, raisins, chocolate chips) in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Divide the batter between the two loaf pans. Bake the loaves for 45 to 50 minutes, until a toothpick inserted in the middle comes out clean. The finished loaves should have a golden-brown crust. Let them cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely.

Recipe courtesy of The Kitchn

Cold Tomato Summer Vegetable Soup Recipe

Ingredients

  • 6 fresh, ripe tomatoes, chopped seeds removed (cut tomatoes in half, squeeze out seeds into a sieve over a bowl to catch the juice, use the juice, discard the seeds)
  • 1 cucumber, peeled, seeded, chopped fine
  • 1 red bell pepper, chopped fine
  • 2 stalks celery, chopped fine
  • 1 Tbsp fresh dill, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons sugar
  • 2 zucchini, chopped fine
  • ½ medium sweet onion, chopped fine
  • 1-2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups tomato juice (in addition to the juice made when you squeezed the tomatoes above)
  • 1 teaspoon Worcestershire sauce
  • 2 Tbsp olive oil
  • ¼ cup sherry vinegar
  • 1 teaspoon chopped fresh oregano (or pinch of dry)
  • 1-½ cups vegetable broth
  • Hot sauce if needed

Preparation

Combine all ingredients in a large bowl. Use the additional tomato juice to thin the soup to desired consistency. Adjust seasonings to taste. This recipe is better when eaten the next day.

Recipe courtesy of Simply Recipes

Zucchini Pancakes

Ingredients

  • 3 cups of grated zucchini
  • ½ small onion, grated
  • 1 egg, lightly beaten
  • ¼ cup white or whole wheat flour
  • Salt and freshly ground black pepper
  • Olive or vegetable oil or butter for greasing the pan

Preparation

Heat the oven to 275 degrees. Grate the zucchini by hand or with the grating disk of a food processor. Mix together the zucchini, onion, egg, and ¼ cup of flour. Sprinkle with salt and pepper. Add a little more flour if the mixture isn’t holding together. Put a little butter or oil in a large skillet or griddle over medium-high heat.

When the butter is melted or the oil is hot, drop in spoonfuls of the batter, using a fork to spread the zucchini into an even layer, then press down a bit. Work in batches to prevent overcrowding. (Transfer finished pancakes to the oven until all are finished.) Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.

Recipe courtesy of Food Matters by Mark Bittman

Pesto Stuffed Zucchini

Ingredients

  • 2 cups of day old cubed bread
  • 1 Tbsp butter
  • 2 Tbsp pine nuts
  • 1 very large zucchini (about 2 pounds), otherwise known as a baseball bat zucchini
  • ¼ cup prepared basil pesto
  • ¼ cup grated Parmesan cheese
  • 4 ounces fresh mozzarella, cut into cubes
  • A handful of cherry tomatoes, roughly chopped
  • Salt

Preparation

In a medium skillet, melt butter on medium to medium high heat. Add the slightly dry cubed bread, toss to coat at least some of the sides in a little butter. Lay out in a single layer cook, without moving the croutons, until one side is lightly browned, then toss and let cook a little more so a few more sides get a little brown. Remove from pan and let cool to touch.

While the croutons are browning, heat a small skillet on high. Add the pine nuts and cook until they begin to brown. When they start to brown, remove them from the pan into a small bowl. Place the croutons and Mozzarella in a medium bowl. Toss with the pesto. Add the grated Parmesan, chopped cherry tomatoes, toasted pine nuts, and then toss some more.

Recipe courtesy of Simply Recipes