The garden monsters have returned!
Last year I did a post on what to do with all the excess: tips on freezing zucchini and how to use what you froze.
This year, I thought I would give a few options for cooking zucchini, so one doesn’t get bored with it before all 6 tons have been consumed.
It’s a very flexible vegetable, with a mild flavor and pairs well with almost everything.
It can be sliced, diced, shredded or cubed.
It can be fried, stir-fried, baked, grilled or stuffed.
It’s good hot, warm or cold; in soups, salads and breads.
Combine it with fresh chard for a simple gratin.
I like it sliced paper thin and stir-fried, with a sprinkle of sesame seeds.
You can even eat them while the are in flower.
You can add it to pasta, barley, or rice…
And, of course, salads….
In the US, if it’s green it’s zucchini (the Italian name), any other color is summer squash.
Here, and the UK, they are all courgette (the French name).
I used both green and yellow for this salad… Small ones.
2 small or 1 medium zucchini
1 red onion
1 tbs olive oil
1/2 tsp paprika
8 – 10 olives
8 – 10 cherry tomatoes
handful basil leaves
2oz (60gr) feta cheese
Cut zucchini into 1/3″ (1cm) thick slices. If using small zucchini cut at an angle for larger slices. Slice onion. Lay zucchini and onion on a plate. Brush both sides with oil and sprinkle with paprika. Place in a grill basket and grill over direct heat for 7 minutes, turning once. Remove and arrange, slightly overlapping, on two plates.
Cube or crumble feta, Cut tomatoes in half. Make vinaigrette.
To finish: Top zucchini slices with tomatoes, olives, feta and basil leaves. Drizzle with vinaigrette and serve.
1 tbs sherry vinegar
1 tbs ketchup
2 tsp Dijon-style mustard
2 tbs olive oil, for salad
Whisk vinegar, ketchup and mustard together in a small bowl. Slowly whisk in oil.
And if you still have zucchini….