Creativity is called for with zucchini harvest

 

Zucchini is a vastly underrated food, perhaps because it’s relatively easy to grow and prolific in terms of the amount of produce that is harvested from a single plant.

While it’s easily found in the grocery store and at farmers markets, consider yourself blessed if a friend offers you a few zucchini from the bounty in their garden.

Zucchini has a delicate flavor and color. Because of that, it is often seen as a supporting character in terms of cooking.

Popular in quick breads and muffins, zucchini is a summer squash with a significant amount of magnesium, Vitamin A and

Vitamin C. It is fat free, cholesterol free, low in sodium and has more potassium than a banana.

Harvest zucchini when it is small, as it loses much of its flavor as it ages and gets larger. When buying zucchini, look for produce that is firm and heavy for its size. Do not wash until ready to use. 

Store fresh picked or purchased zucchini in a plastic bag in the refrigerator for as long as one week for best quality. Be sure the zucchini is dry when you put it in the bag.

One pound of zucchini equals about four cups grated and 3-1/2 cups sliced or chunked zucchini. It will produce about two cups salted and squeezed zucchini or 1-1/4 cups mashed zucchini.

Zucchini has a high moisture content. Steaming produces the crispest, least soggy vegetable. If using zucchini in a casserole recipe, parboil or steam it to remove some of the moisture. 

Some recipes call for placing the zucchini in a colander, putting the colander over a bowl and allowing the water to drain. To remove even more water, place zucchini between paper towels and squeeze.

A simple way to use zucchini is to sauté it. Try heating a tablespoon of butter and two tablespoons of olive oil over low heat, then sauté one tablespoon minced onion or shallots until translucent. Add one pound of zucchini sliced on the diagonal, raise the heat to medium and sauté until lightly browned and softened. Sprinkle with one tablespoon chopped fresh dill, salt, pepper and grated Parmesan cheese. 

Following are a few recipes for zucchini from www.cookedandloved.com.

 

 

Lemon Yellow Squash Bread

For bread:

1-1/3 cups sugar

1/2 cup vegetable oil

2 eggs

1/2 cup buttermilk

2 tablespoons lemon juice

Zest of one lemon

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup yellow squash, grated

For glaze:

1 cup powdered sugar

1 tablespoon lemon juice

1 tablespoon milk

Beat eggs in a large mixing bowl using a hand mixer. Add oil and sugar and mix until well blended. Add buttermilk, lemon juice and lemon zest and blend well.

Add flour, salt and baking powder all at once. Blend on low speed just until incorporated and most of the lumps are gone.

Fold in grated yellow squash, then pour batter into a greased and floured 9-by-5-inch loaf. Bake in a 350-degree oven for 45 to 50 minutes, until the top is golden brown.

Allow bread to cool at least 30 minutes in the pans. Then slide a knife or spatula around the edges to loosen and turn out onto a cutting board. Allow to cool completely.

Make glaze by mixing powdered sugar, lemon juice and milk together. Drizzle over the top of the bread. Glaze will harden up in time.

 

 

Cheesy Stuffed Pattypan Squash

1 pound pattypan squash

2 teaspoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup grated mozzarella

For chive onion cream cheese:

3 ounces cream cheese 

1 tablespoon chopped chives

1/8 teaspoon garlic powder

Dash salt

Wash and dry the pattypan squash. Cut the top and tail so the squashes can sit flat on a baking tray Cut each squash in half and scoop out the middle, leaving enough flesh to hold the filling.

Brush the backs of the squash halves with olive oil. Sprinkle insides with salt and pepper.

Mix cream cheese, chives, garlic powder and salt. Spoon about one teaspoon cream cheese mixture into each squash half, pressing firmly into the squash. Top each with a little mozzarella.

Place stuffed squash halves on a baking sheet lined with parchment paper. Bake in a 390-degree oven for 13 to 15 minutes, until golden brown and bubbly.

Let cool slightly before serving. 

 

 

Zucchini Rollatini

3 small to medium zucchini

1 cup marinara sauce

1-1/2 cups ricotta cheese

1/2 pound Italian sausage, ground

1/2 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 whole egg

1/2 teaspoon garlic powder

2 tablespoons fresh basil, chopped

1 tablespoon fresh parsley, chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Slice zucchini using a mandolin or sharp knife into 28 thin strips, thin enough so they’re pliable. Place on paper towels and sprinkle salt over the tops, then add more paper towels over the top and allow them to sit for 20 minutes to draw out some of the moisture.

Pat zucchini dry, place on a baking sheet lined with a wire rack and bake in a 400-degree oven for 10 minutes.

In a small frying pan, brown Italian sausage, then set aside to cool.

Pat sausage dry and add to a mixing bowl along with ricotta cheese, Parmesan cheese, garlic, chopped fresh basil, parsley, egg, salt and pepper. Stir to combine.

Once zucchini is cool enough to handle, pat dry and add some of the filling to the center of each slice, leaving a small border along the edges.

Place half the marinara sauce in a greased 9-by-14-inch casserole baking dish. Roll each piece zucchini and place, seam side down, in the casserole dish. Pour a little marinara sauce over each rollup.

Sprinkle with mozzarella cheese and bake for 20 to 25 minutes, until cheese is golden. 

 

 

Gluten-Free Zucchini Muffins With Cheese

1-1/2 cups grated zucchini

1-1/4 cups almond meal

1/2 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 cup cottage cheese

1/2 cup crumbled feta cheese

1 cup shredded cheddar cheese

3 large eggs

1/4 cup melted butter or olive oil

1/4 cup plain Greek yogurt or sour cream 

Place grated zucchini on a clean kitchen towel and squeeze as much moisture as possible out of it.

In a large bowl, whisk together almond meal, coconut flour, baking powder, baking soda, salt, garlic powder and dried oregano.

In another bowl, beat eggs. Add melted butter and Greek yogurt and mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. Stir in cottage cheese, crumbled feta and shredded cheddar, making sure they’re evenly distributed. Fold in zucchini.

Divide batter evenly among muffin cups that are lined with paper cups, filling each about three-quarters full. Add extra grated cheese on top of each muffin.

Bake in a 350-degree oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Let muffins cool in the tin for five minutes, then transfer to a wire rack to cool completely. 

 

 

Shrimp Zucchini Pasta With Lemon and Garlic

2 small zucchini or 1 medium-large, spiralized or peeled into ribbons

2 large cloves garlic, sliced thinly

3 ounces shrimp prawns, peeled

1/2 lemon, zested and juiced

2 tablespoons olive oil

1/3 cup grated Parmesan cheese

Salt 

Pepper

Heat a frying pan over medium heat. Add olive oil, garlic and lemon zest and turn heat to low. Saute about a minute, until garlic starts to get fragrant. 

Add prawns and turn heat back to medium. Cook 1-1/2 minutes, then stir through and cook another minute. 

Add zucchini noodles to the pan, drizzle with lemon juice and season with a good pinch of salt and pepper. Stir and heat until everything is hot. Sprinkle with half the Parmesan and stir. 

Transfer to a plate or a bowl, top with remaining cheese and drizzle a little more olive oil on top, if desired.

 

 

Skillet Lemon Parmesan Chicken With Zucchini and Squash

1-1/4 pounds boneless skinless chicken breasts, diced into bite-size pieces

2 tablespoons olive oil

2 tablespoons butter

Salt 

Freshly ground black pepper

3 teaspoons Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon lemon zest, plus more for serving

2 small zucchini, sliced and halved, if desired

2 small yellow squash, sliced and halved if desired

1/3 cup finely shredded Parmesan cheese

2 tablespoons chopped fresh parsley

2 tablespoons fresh lemon juice

Heat one tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. 

Dab chicken dry with paper towels, then season with a fair amount of salt and pepper, two teaspoons Italian seasoning, 1/2 teaspoon garlic powder, onion powder and lemon zest. 

Melt butter in pan with olive oil, then add chicken and cook three minutes. Flip and cook three minutes, until chicken is cooked through. Transfer to a plate and tent with foil to keep warm.

Heat remaining oil and butter in skillet over medium-high heat. Add zucchini and squash, then season with salt, one teaspoon Italian seasoning and 1/2 teaspoon garlic powder. Cook four minutes, tossing occasionally, until just tender. 

Return chicken to pan with zucchini and squash. Drizzle in lemon juice and toss. Sprinkle with Parmesan and parsley. Serve warm with more Parmesan and lemon zest, if desired.

 

 

Ginger Chicken With Summer Squash

For chicken:

1-1/4 to 1-1/2 pounds chicken breast

1 tablespoon soy sauce

1/8 teaspoon black pepper

1/4 teaspoon coarse sea salt

2 tablespoons olive oil

1-1/2 teaspoons arrowroot starch

1/2 teaspoon baking soda

1 medium-large zucchini

1 medium-large yellow squash

4 tablespoons avocado oil

3 to 4 pinches coarse sea salt

For aromatics:

2 cloves garlic

1/3 ounce ginger, julienned

2 bulbs scallions, diced, pale green and green parts separated

1/4 teaspoon dry red chili pepper flakes, optional

For sauce:

1 tablespoon rice vinegar

1-1/2 to 2 tablespoons soy sauce

1 teaspoon toasted sesame oil, plus a small dash for serving

2 tablespoons chicken stock

1-1/2 teaspoons arrowroot starch

2 teaspoons grated ginger

Slice the chicken so it’s 1/8 to 1/4-inch thin. In a large bowl, gently mix chicken with soy sauce, pepper, sea salt, olive oil, arrowroot starch and baking soda. Set aside in the fridge.

Dice zucchini and squash into triangle shapes a little larger than 1/2-inch at the widest point. 

Combine garlic, ginger, scallions and dry pepper flakes in a bowl and set aside.

In a bowl, combine and mix sauce ingredients and set aside.

Heat a large stainless skillet over medium heat until it’s too hot to place your palm two to three inches from the surface. Add two tablespoons oil and swirl around the skillet. Pan fry the chicken slices in an even layer over medium-high heat three minutes without disturbing, until golden brown, then flip and sear the opposite side about two minutes. Place chicken, pan juices and oil from the skillet on a plate or in a bowl and set aside.

Place two tablespoons oil in the same skillet over medium heat, then sauté aromatics with a pinch of salt eight to 10 seconds, until fragrant. Turn heat to medium-high and add zucchini and yellow squash. Season with two pinches salt. Toss and scoop mixture two minutes, until squash is softer but still has a crunchy texture.

Add chicken. Quickly stir sauce, then pour it into the skillet. Toss and stir-fry 30 seconds to one minute, until sauce thickens.

Remove from heat. Taste and add salt if needed. Garnish with green scallions parts and a small dash of toasted sesame oil, if desired.

 

 

Summer Squash With Pesto and Parmesan

4 medium summer squash or zucchini, washed and cut into 1/2-inch slices

4 teaspoons extra virgin olive oil

1 teaspoon Italian herb blend

Salt 

Freshly ground black pepper

1/3 cup basil pesto, room temperature

1/2 cup coarsely grated Parmesan cheese 

Wash squash and cut off stem and blossom end. Cut into 1/2-inch slices. Arrange in single layer in a roasting pan greased with two teaspoons oil. Brush the top of the squash with remaining olive oil and season with Italian herb blend, salt and fresh-ground black pepper. 

Roast squash in a 450-degree oven for 10 minutes, until squash is barely starting to soften. Remove squash from oven and turn the oven to broil, with a rack three to four inches below the heat element. Brush the top of the hot squash pieces with pesto  and sprinkle with the coarsely-grated Parmesan cheese.

Put the pan under the broiler for three to four minutes, until cheese is melted and starting to brown.

Serve hot.