Creativity is the rule when using zucchini

    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.
    It’s a fruit that’s used as a vegetable and 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 loveandlemons.com.

loveandlemons.com

Chocolate Zucchini Bread

1-1/4 cup whole wheat pastry flour
1-1/4 cup flour
1/3 cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1-1/2 cups almond milk, room temp
1/4 cup coconut oil, melted
2/3 cup maple syrup
2 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup semisweet chocolate chips, plus more for sprinkling on top

    In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, salt, cinnamon and nutmeg.
    In a large bowl, whisk together eggs, almond milk, coconut oil, maple syrup and vanilla. Stir in zucchini. Add the dry ingredients to the bowl and stir until just combined, taking care not to overmix. Fold in the chocolate chips.
    Pour batter into two 8-by-4-inch loaf pans coated with nonstick spray. Sprinkle with additional chocolate chips and bake in a 350-degree oven for 45 to 50 minutes, until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely.

Herb Garden Zucchini Pizza

1 pound fresh pizza dough
4 tiny pattypan squash or 2 medium, cut into 1-inch pieces
Extra-virgin olive oil
1/2 garlic clove, minced
1 8-ounce ball fresh mozzarella, not packed in water
8 tiny zucchini peeled into strips or 1 medium, sliced into paper-thin coins
2 teaspoons fresh lemon juice
Leaves of 4 sprigs fresh thyme
1/3 cup fresh pesto
1/2 cup fresh basil
Red pepper flakes
Sea salt
Freshly ground black pepper

    Stretch pizza dough onto a 14-inch pizza pan and par-bake in a 450-degree oven for three minutes.
    In a small bowl, toss the pattypan squash with a drizzle of olive oil, minced garlic, and pinches of salt and pepper.
    Remove dough from the oven, brush with olive oil and sprinkle with a few pinches of salt. Spread torn pieces of mozzarella and pattypan squash pieces evenly around the crust. Bake for 12 minutes, until the edges of the crust are golden brown.
    Re-using the same bowl, toss zucchini strips with a drizzle of olive oil, lemon juice, leaves of one sprig of fresh thyme, and pinches of salt and pepper. Set aside to marinate.
    Remove pizza from the oven and top with remaining fresh thyme, marinated raw zucchini, dollops of fresh pesto, and basil. Drizzle with olive oil and sprinkle with red pepper flakes. Serve with extra pesto on the side.
    Makes three to four servings.

Stuffed Zucchini

2 large or 3 medium zucchini, halved lengthwise
1 large egg, beaten
1 cup torn crusty bread, crumbled
2/3 cup grated Parmesan cheese
1/2 garlic clove, minced
1/2 cup quartered cherry tomatoes
2 teaspoons lemon zest
2 tablespoons fresh thyme leaves
1/4 cup pine nuts
Extra-virgin olive oil
Pesto
Sea salt
Freshly ground black pepper

    Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than 1/4-inch thickness around the edges. Place squash, cut side-up, on a baking sheet lined with parchment paper.
    Place the scooped-out zucchini flesh into a mesh strainer and gently press out excess water. You should be left with 1 cup flesh. Chop any coarse pieces, then transfer to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon zest, thyme, pine nuts and 1/4 teaspoon salt. Mix until combined.
    Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt and pepper. Spoon in filling and bake in a 475-degree oven for 16 to 18 minutes, until the filling is set, golden brown and crisp on top.
    Serve with pesto.
    Makes four to six servings.

Lemony Summer Squash Orecchiette

3 small summer squash or 2 medium
8 ounces orecchiette pasta
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
1 teaspoon finely chopped rosemary
2 cups chopped spinach, chard or kale
Juice of 1/2 lemon, plus more to taste
1/3 cup feta cheese
2 tablespoons capers
A few pinches red pepper flakes
Grated Parmesan cheese, optional
Sea salt
Fresh black pepper

    Slice squash about 1/8-inch thick. Lay slices on a towel and pat dry.
    Cook pasta in a pot of salted boiling water until al dente.
    In a large skillet, heat oil over medium-low heat. Add garlic and rosemary. Stir until fragrant, then add sliced squash, salt and pepper. Stir, then let the squash cook on each side until lightly browned.
    Stir in lemon juice, then add the spinach and toss. Add the pasta along with a bit of the starchy pasta cooking water.
    Stir in feta, capers and red pepper flakes. Season to taste and add Parmesan cheese, more lemon juice and drizzles of olive oil, as desired.
    Makes three servings.

Roasted Vegetable Pasta

4 carrots, cut into 1-inch pieces
2 Vidalia onions or 1 small yellow onion, cut into 1-inch pieces
5 small pattypan squash, sliced in half
2 small zucchini, cut into 1-inch pieces
10 cherry tomatoes
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon sherry vinegar
2 garlic cloves, minced
1/2 teaspoon herbes de Provence
Leaves from 8 sprigs fresh thyme, plus  more for garnish
1 16-ounce package brown rice penne pasta
1/2 cup crumbled feta cheese
1/2 cup fresh basil, plus more for garnish
Juice of 1/2 small lemon, plus more if desired
Pinches of red pepper flakes
Sea salt
Freshly ground black pepper

    Line two large baking sheets with parchment paper. Place carrots and onions on the first sheet and pattypan squash, zucchini and tomatoes on the other. Drizzle both sheets with olive oil and generous pinches of salt and pepper.
    Place the sheet with the carrots and onions in a 400-degree oven for 30 to 35 minutes, until the onions are tender and lightly charred  and the carrots are tender and browned. Place the zucchini sheet in the oven for 20 minutes, until squash and zucchini are golden brown around the edges and the tomatoes are lightly bursting. Set aside.
    In the bottom of a large bowl, combine one tablespoon olive oil with sherry vinegar, garlic, herbes de Provence, thyme, 1/4 teaspoon salt and several grinds of black pepper. Stir in roasted vegetables.
    Prepare the pasta according to the instructions, cooking until al dente. Drain, then add to the roasted vegetables and toss to coat.
    Add feta, basil, lemon juice, and red pepper flakes and gently toss. Season generously to taste with salt, pepper and lemon juice, as desired.
    Garnish with more fresh herbs and a generous drizzle of olive oil.
    Makes four to six servings.

Crispy Zucchini Casserole

4 cups mixed zucchini and yellow squash, thinly sliced
1/2 cup thinly sliced yellow onion
1/2 cup basil pesto
1/2 cup marinara
1/3 cup panko bread crumbs
1/4 cup grated Parmesan cheese
Pinch red pepper flakes
Extra virgin olive oil

    Set sliced squash on a kitchen towel to drain some of the excess moisture.
    In a large bowl, toss zucchini and onions with the pesto. Spread marinara sauce in a 9-by-12-inch baking dish that’s been brushed with olive oil, followed by the zucchini mixture. Sprinkle the top with the panko, Parmesan, a drizzle of olive oil and pinches of red pepper flakes.
    Bake in a 375-degree oven for about 25 minutes, until the zucchini is tender but not mushy and the top is crispy and lightly browned. Turn the broiler on for the last few minutes to help brown the topping.
    Let it cool 20 minutes before slicing.
    Makes three to four servings.

Basil Zucchini Soup

2/3 cup sliced leeks, tender white and light green parts only
Extra-virgin olive oil
1 garlic clove, chopped
2 small zucchini, chopped, plus a few strands of spiralized or julienned zucchini for garnish
1/4 cup hemp seeds
Juice of 1/2 lemon, plus more to taste
1/2 tablespoon miso paste
1 cup water
1/2 cup packed fresh basil
Sea salt
Freshly ground black pepper
For garlic croutons:
2 cups cubed sourdough bread
1/2 garlic clove, minced
Extra-virgin olive oil, for drizzling

    Slice the leek into rings. Rinse well, drain and let dry.
    Drizzle olive oil in a small skillet over medium-low heat and heat. Add leeks and a pinch of salt and cook five to eight minutes, until very soft and a bit translucent . Taste to make sure leeks do not have a bitter taste. Stir in garlic and cook another 30 seconds. Remove from the heat.
    In a blender, combine leek mixture with zucchini, hemp seeds, lemon juice, miso, water and a few grinds of pepper. Blend until smooth. Add basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.
    Toss the croutons with garlic and a drizzle of olive oil on a baking sheet lined with parchment paper. Bake in a 350-degree oven about eight minutes, until crisp.
    Serve soup at room temperature or lightly chilled with garlic croutons and a drizzle of olive oil.
    Makes four servings.

Zucchini Salad

For lemon vinaigrette
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon honey or maple syrup, optional
1/4 to 1/3 cup extra-virgin olive oil
1/2 teaspoon fresh or dried thyme, optional
For salad:
1/4 cup minced shallot
3 small-medium zucchini
1/4 cup toasted pine nuts
1 tablespoon chopped chives
Handful of basil
Shaved Parmesan, optional
Sea salt
Freshly ground black pepper

    To make vinaigrette, whisk together lemon juice, garlic, mustard, salt, pepper and honey in a small bowl. Drizzle in olive oil while whisking and continue to whisk until the dressing is emulsified.
    If your dressing is too tangy, add more olive oil, to taste.
    Add thyme, if desired, and season to taste. Store in the refrigerator for as long as one week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temperature for a few minutes and stir before using.
    To make salad, use a vegetable peeler to peel the zucchini into thin strips. Place in a large bowl, toss with drizzles of dressing, then transfer the zucchini to a platter. Top with pine nuts, chives, basil and a few shavings of Parmesan, if desired. Drizzle with more dressing and season with salt and pepper to taste.
    Makes four servings.

Grilled Ratatouille Tartines

1 zucchini, sliced in half lengthwise
1 medium eggplant, sliced into 1/4-inch-thick rounds
1 red bell pepper, halved, ribs and seeds removed
3 whole scallions
Extra-virgin olive oil
Sea salt
1 cup halved cherry tomatoes
1 garlic clove, minced
1 teaspoon sherry vinegar
1 teaspoon herbs de Provence
1/4 cup chopped fresh basil
8 slices of good bread, toasted
Hummus or goat cheese

    Drizzle zucchini, eggplant, red pepper and scallions with olive oil and a few pinches of salt. Grill over medium heat about three minutes per side, until charred.
    Remove the vegetables from the grill and let cool slightly. Chop everything into 1-inch pieces, then toss into a mixing bowl with cherry tomatoes, garlic, sherry vinegar, herbs de Provence and basil. Season to taste, then serve on toasted bread with a spread of goat cheese or hummus.
    Makes four servings.