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BY Myra Kornfeld
PHOTOGRAPHY Pornchai Mittongtare
It's hard to imagine a summer garden or produce stand that doesn't boast a bumper crop of zucchini. But the deep green squash is a relative newcomer to American farmers. "Zucchini became popular after the 1940s, with the growth of Italian cookery," says William Woys Weaver, author of 100 Vegetables and Where They Came From. "I have an extremely large collection of American menus, and I do not find zucchini listed under vegetables until the 1950s," he adds.
Weaver credits the little gourd's (zucchini means "little gourd" in Italian) widespread success to its versatility, its adaptability to a wide variety of climates, its high yield in small gardens, and Americans' love of tomatoes. "Americans are big on tomatoes, and tomatoes and zucchini go together. They are cultural compatriots," he says.
In addition to one zucchini-tomato recipe, we've got four other spectacular ways to use the squash. They all make it easy to see why zucchini's popularity is here to stay.
Nutritional Profile
1 raw zucchini contains:
Braised Zucchini Wheels with Sesame-Mint Pesto
Zucchini-Tomato Gratin (pictured)
Grilled Zucchini with Corn-Radish Salsa
Zucchini Sautéed with Pine Nuts, Capers, and Raisins
Sweet Zucchini-Ricotta Pancakes with Raisins and Walnuts
Shopping Tips
"For nutritional quality, organically raised heirloom zucchini are best; next best are organically raised hybrids," says William Woys Weaver. Look for heirloom varieties such as Cocozella di Napoli, Cocozella di Tripoli, and Ronde de Nice. Steer clear of zucchini that looks limp, dried out, or wrinkled, Weaver adds. "These are signs that the squash has begun losing water content and may cook to mush rather than hold their shape in a recipe."
JULY/AUGUST 2009 p. 62
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Although the Italians popularized the green squash, my 'new country', England, calls this squash by the French name 'courgette', whereas Italians & Americans say 'zucchini'. One of the niftiest recipes I have is for grated zucchini-feta cheese pancakes...but mine is just a modification of a recipe I learned from Mollie Katzen in her Moosewood cookbook a couple decades ago!
zucchini bread, juice made with zucchini
another easy way: grilled zucchini with mozzarella and basil.
just cut the zucchini into slices and brush with an olive oil, garlic, salt, pepper mix. grill until almost done. then add enough mozzarella cheese to cover and some fresh basil. keep on grill long enough to melt cheese. this is good as an appetizer or a side dish. (also tasty with some ranch dressing on the side for dipping!)
Zucchini also makes a great North Indian style side dish:
1. Slice 2 zucchini lengthways, then crossways into half moons (about 1/4 inch slices).
2. Heat ~ 1 tbsp veg oil, and sizzle the following spices in the order given: 1/4 tsp cumin seed, 1/4 tsp coriander seed powder, 1/8 tsp (more or less to taste) cayenne pepper, 1/8 tsp turmeric.
3. Add the zucchini pieces and saute until soft. You could add some other veggies here if liked, maybe corn, maybe cauliflower florets cut small, or some baby spinach coarsely chopped; even some extra firm tofu diced.
4. Add 1 cup finely diced tomatoes (use the freshest and best, otherwise use 1 can good quality petite diced).
5. Salt to taste.
9. Garnish with chopped cilantro (optional)
Done! Serve as a side with any of your other favourites.
ZUCCHINI AND LEEKS
Cut the dark green tops from 3 leeks then cut lengthwise and crosswise. Soak the cuts in cold water to remove all the sand and to seperate the layers of leeks. Cut 2 large or 3 small zucchini as you did the leeks. Saute the leeks in olive oil for about 2 minutes and then add the zucchini and saute until as done as you desire. At the last minute throw in a pinch of sea salt. Quick, easy, and super delicious.
Grilled Zucchini Pizza
OH MY. This is very good.
1 large garlic clove
2 tablespoons olive oil (preferably extra-virgin)
1 lb pizza dough, thawed if frozen
1 lb zucchini (about 2 large), cut diagonally into 1/3-inch-thick slices
1/4 teaspoon salt
3/4 lb coarsely grated mozzarella (2 1/2 cups)
2 tablespoons chopped fresh oregano
1. Prepare gas grill for cooking over moderate heat. Preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
2. Meanwhile, mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Transfer to a small bowl and stir in 1 teaspoon olive oil.
3. Stretch dough with your fingers into a 12- by 10-inch rectangle on a large baking sheet and rub with 1 teaspoon olive oil. Cover dough with plastic wrap.
4. Toss zucchini with salt (1/4 teaspoon) and 1 tablespoon olive oil in a bowl. Grill zucchini on lightly oiled grill rack, covered, turning occasionally, until just tender, 4 to 5 minutes total. Return to bowl.
5. Bring dough, garlic oil, and cheese to grill area. Grill dough, oiled side down, on lightly oiled grill rack, covered, until underside is golden brown, 2 to 4 minutes.
6. Turn crust over using tongs and brush with garlic oil. Sprinkle with half of cheese, then arrange zucchini, overlapping slightly, in 1 layer on cheese. Sprinkle remaining cheese on top and grill pizza, covered, until underside is golden brown and cheese is melted, 3 to 5 minutes.
7. Transfer pizza with tongs and a spatula to a cutting board, then sprinkle with oregano and drizzle with remaining teaspoon olive oil.
It sounds involved, but it really isn't. Once you do it, you can easily do it from memory. This became our weekly treat up at our cottage during the summer. Might not be the most healthy with all the cheese, but you can certainly reduce the amount, and add more zucchini. I hope you enjoy it as much as we do!
i love vegggs!
Thanks for the great repices--i am currently looking for one for Eggplant Parm--and any other good Eggplant repices-thanks
Yumm. yumm. they all sound great. i have to try them all.
ARUGULA AND ZUCCHINI SALAD
Lemon Vinaigrette
1 teaspoon Dijon mustard
Juice from 1/2 lemon
Salt, to taste
Freshly ground black pepper
1-2 tablespoons extra virgin olive oil
4 ounces arugula
1/4 zucchini, cut into thin rounds
Parmigiano-Reggiano, for serving
In a medium bowl, combine mustard, lemon juice, salt and pepper. Slowly pour in olive oil, whisking to emulsify. Add arugula and zucchini and gently toss to combine. Transfer to a plate and top with freshly shaved Parmigiano-Reggiano.
Serves 1.