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Nobody complains about having too many cucumbers, tomatoes, or eggplants. But zucchini, summers most under-loved vegetable (yes, technically
its a fruit), gets a lot of grief. Its so prolific! Its so
cheap! What are we going to do with all of it?
I suppose its not just zucchinis omnipresence
but also its mild flavorand indeed, the difficulty of bringing out some of its characterthat
makes us feel challenged. But zucchini is the
workhorse of late summer, firm enough to stand up
to all cooking methods, tender enough to eat raw,
and quick-cooking and amenable to all kinds of
flavors. And theres something else in zucchinis
favor: it maintains firmness and freshness longer
than any of the more beloved summer vegetables.
When buying, look for the smallest zucchini and
yellow squash; they dont have to be designated
baby, but something under 6 inches long and
1inch or so in diameter will have better flavor and
smaller, less cottony seeds. If a zucchini is tender
enough, you can even eat the stem. You may also
come across pattypan squash; their flying-saucer
shape make them a bit trickier to cut up, but they
can be used in any of the recipes here, as can
yellow summer squash.
No doubt you have grilled and sauted zucchini,
and have probably also eaten it raw (even if its
just a bite taken while chopping it to be sauted),
but its possible youve yet explored the wonders
of zucchini in the microwave. Microwaving makes
zucchini silky and tender with the push of a button. If youre without a microwave, you can move
those recipes to a saucepan over medium heat.
Appreciate the zucchini. In the scope of summers bounty, it may not steal the show, but youll
miss it when its gone.
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KITCHEN MATRIX
GRILLED
Carpaccio
Zaatar Spiced
Make a medium-low fire in a grill with the rack 4 inches from heat. Cut
1 pounds zucchini into -inch slices. Combine cup zaatar and
2tablespoons olive oil. Rub the zucchini with the zaatar, and grill,
turning once, until browned and tender, 6 to 8 minutes. Garnish: parsley.
Tahini Salad
Barbecue
Skip zaatar and olive oil. Combine cup ketchup, 2 tablespoons each red wine and brown
sugar, 1 tablespoon rice vinegar,
and 1 teaspoon each Worcestershire, dry mustard, and chili
powder. Quarter the zucchini
lengthwise, then cut crosswise
into 3-inch wedges. Baste with
sauce as it grills.
SAUTED
Fresh Tomatoes
and Mozzarella
Skip the zaatar; grill using
cup olive oil. Slice 1 pounds
ripe tomatoes and 1 pound
mozzarella into -inch-thick
rounds. Toss (or layer) with the
grilled zucchini, and drizzle with
balsamic vinegar and olive oil.
Garnish: chopped fresh basil.
MICROWAVED
Vegetable Soup
Panzanella
Dip
Curried
Zucchini Confit
VEGETABLES
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