Zuke Alors!

Screen Shot 2013-09-07 at 1.27.08 PMNobody complains about too many cucumbers, tomatoes or eggplants. But zucchini, summer’s most underloved vegetable (technically, yes, it’s a fruit), comes in for a lot of grief. It’s so prolific! It’s so cheap! What are we going to do with all of it?

I suppose it’s not just zucchini’s omnipresence but its mild flavor — and indeed, the difficulty of bringing out some of its character — that makes us feel challenged.

Read the rest of this article, here.

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4 Comments

  1. Dianne said...

    I love to use zucchini in Asian dishes. The bold flavors of the sauces add a little heft to the zucchini. I like to cut it into 3/4 inch cubes and sear it on high heat in a wok with some veg oil, toasted sesame oil, ginger, and garlic then set it aside and continue with my Kung Pao recipe and add it back in at the end with some red bell pepper and onions. Similarly with Vietnamese and Thai recipes.

  2. GL Moore said...

    From the illustrations, you are dealing w/ ‘normal’ size zucchs, but there’s even a use for the huge ‘boats’ gardens occasionally produce: Grate a large zucch and spread it out in a 12″ skillet that has had olive oil warming in it along with some minced garlic. Turn this “pancake” of shredded zucchs once the bottom starts to brown a little so the top can get some color. Once turned, spread some pasta sauce on the top (a tomato sauce w/ mushrooms, sausage and onions would be ideal), cover until the sauce has warmed, spread shredded cheese on the top and let it melt, cut into triangles and serve like a veggie pizza (you can serve the triangles on toasted bread or a heated pizza shell if you like.)

  3. I love zucchini especially grilled. Thanks for sharing and giving great ideas.

  4. Olivia Gregory said...

    I love zucchini. And the dishes in the pic look great, Mark! And let’s not forget the flowers. Zucchini flowers are pretty delicious too.

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