Currently viewing the tag: "zucchini"
Quite simple, but quite good. This is a versatile combination-cut the squash into different shapes, grill it just enough to cook through and chill it and dress it with cold dressing for a salad tossed with some romaine or Little Gem lettuce. Use mint instead of basil, and go Mid-East.
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The smaller size of the ingredients of this salad give it a lightness and ensures you can get all the flavors in one bite, giving a sum that is more than the parts alone. Make this with or without the lettuce as you choose. It adds a welcome crunch, and slightly bitter and sweet flavor of the lettuce acts as a bridge between the zucchini and tomatoes.
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No meat in this, but the presentation, the thin slices, and the fact that it is raw make the connection in my mind. This is one of those times you want a fixed blade slicer. It can be done with a knife, but it will be a challenge. Cousa and zucchini are ideal for this dish, and Pattypan will work as well, but I think crooknecks are best left for other preparations. This dish lends itself to variations, from really simple to simple but elegant. The dressing can be scattered as separate ingredients or made into a vinaigrette, the garnish can be skipped or be complex-it’s all up to what you want at the time.
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All these vegetables come from the earthy funky side of the taste palette, so the orange juice adds a little sweet to act as a foil, and the soy sauce helps pull all the elements together. The fushimi and manganji peppers are Japanese heirloom chilies, and like shishito are not spicy. They taste like amplified versions of shishito, with the long and thin fushimi having a slight sweetness to it, while the fatter and all around bigger manganji has thicker walls give meatiness along with a full flavor that has subtle sweetness along with umami that I can only characterize as “green-ness”.
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A paean to late lasting summer bounty. Although the salad is like a lot of the Moroccan inspired ones posted before, this could be combined with lettuce if you wanted. It could also be piled onto toasted flat breads or grilled slabs of some crusty sturdy bread like a ciabatta or the like.
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Pistou is the French equivalent of pesto, but has no nuts or cheese. The cheese is added either to the soup or scattered over the soup at the end. This soup is only inspired and is not a true pistou, just in case any Provençal are reading this.
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This gratin is quite simple to assemble, and easier to cook. It can be assembled earlier in the day and then cooked, or you can cook it off and serve it at room temperature or re-heat it. It is even good cold. It makes a great vegetarian sandwich-just smear a soft roll with tapenade and lay in some of this gratin. This gratin is really fun if you have various colors of squash to play with as it yields a nice colorful dish. Although the instructions seem long, they are not really, and once you have done this you will find a hundred variations spring to mind.
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From Ball Home Canning SiteMakes about5 (16 oz) pints
Horseradish and hot peppers give this relish its zest. It’s a great way to use up extra zucchini from the garden, and it makes a great accompaniment to bratwursts hot off the grill.
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We offer several different varieties of summer squash in our CSA boxes. You may find zucchini, patty pan or cousa squash during our summer months.
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This is a combination that proves the old adage of the sum being greater than the parts. Although the combination may seem unlikely, it really tastes great. Cook the squash so it still has some crunch, and cook the collards so they no longer have a raw greens taste and texture, but not so much that they are really soft. The onions should be wilted, but try to not color them. You could forgo the breadcrumbs, but they soften up and form almost a sauce, and really help to amalgamate all the flavors. If you do not have pistachios, use almonds.
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Here, the zucchini is cut into thin strands resembling spaghetti. For this dish you will need a fixed blade slicer (a.k.a. mandolin) of some sort such as a Ben-Riner. Use the comb that gets you closest to spaghetti. If you have fava beans, sauté them up and add just before service. They become “sauce” to the “pasta” that is the squash.
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Chunky Zucchini Potato Braise
I saw something similar to this and the idea intrigued me. I love chunky vegetable braises where I treat the vegetables like meat, browning them and then cooking them in a modicum of liquid. This recipe lists zucchini, but you can use other summer squash just as easily. Just remember to cut them into asymmetric sizes. Use a roll cut for long squash, and for things like Pattypan just cut them into wedges. For the “roll cut”, trim the squash, then make a cut at a 45° angle relative to the edge of the cutting board. Roll the squash a quarter turn and cut again, about 1 to 1½ inches between each cut. This gives an interesting shape that is uniform, but won’t stack up and leave uncooked surfaces.
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Gremolata is the traditional topping for osso bucco made of lemon zest, garlic, and parsley all chopped finely and mixed. I like to riff on that, varying the herbs and adding breadcrumbs or nuts. I also think that summer squash is always enhanced by dry cooking methods such as roasting.
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