Zucchini for delicious, healthy summer eating

It’s zucchini time! Just about now, they are approaching that perfect-to-pick size of six to seven inches in length.

I’m busy gathering all my recipes so we can eat zucchini in 20 different ways without getting bored. I personally like it blanched for just a minute or two, with a clove or two of garlic and then drained and tossed with a tiny bit of parmesan cheese or just a bit of salt and pepper. Believe it or not, the garlic actually makes the zucchini sweeter. (It also works for string beans.)

Zucchini is such a versatile veggie that it can take on any flavor from savory to sweet and anything in between. It can be used raw in salads or for dips, and can be cooked in a myriad of ways. It is great in lasagnas and latkes and can be fried, baked, broiled, steamed, grilled or cooked any other way you can imagine.

It is also a child favorite and is one of the veggies I gave my kids as infants pureed in the baby food grinder I had. Often, I would add some other food like steamed yams. My babies loved it. Today, zucchini remains a family favorite.

Zucchini might top the list as a favorite veggie in most restaurants — Italian restaurants use it on pizzas, Asian restaurants use it in tempura, and many restaurants offer a form of fried zucchini.

Zucchini bread is a staple of bed and breakfasts and for years I made dozens of zucchini breads to freeze and give away.

Choose small, firm, unblemished zucchini from the supermarket. In the garden, one or two may hide and grow to the size of a small or large baseball bat. Those are good for pictures and stories, but not much else as they tend to be very fibrous and bitter. So look under the leaves and find them when they are small and sweet. No need to peel — just cook or cut up and enjoy.

Just a note: It is advised that we eat light and easily digested foods following a fast. Some of the recipes here might be good to consider following the Tisha B’av fast on Sunday, Aug 3.

Zucchini Latkes (Pareve)

Zucchini latkes are a great light alternative to traditional potato latkes. They are delicate and must be handled carefully, but they are truly delicious and a great way to get kids to eat zucchini.

4 medium zucchini

3 to 4 medium onions

1/4 cup fresh snipped chives

3/4 to 1 cup flour

3 extra-large eggs

1-1/2 tsp. baking powder

1/2 tsp. white pepper

1 to 2 to 1 tsp. salt

Canola, olive or avocado oil for frying

Shred the onions and the zucchini using the fine shredding disc of the food processor. Strain the mixture through a very fine sieve or squeeze out the liquid by hand, placing the zucchini/onion mixture in a clean bowl. Add the eggs, flour, baking powder, salt and pepper. Mix well. Add the chives and mix.

Heat a large skillet over medium-high heat until a tiny drop of water “dances” across the pan and quickly evaporates. Add just enough oil to generously coat the bottom of the pan, about one-quarter inch deep, and allow it to heat for about 20 seconds, or until shimmery.

Carefully place a large tablespoon of the zucchini in the hot oil and gently flatten with the back of a spoon. Don’t move or disturb the latkes until they are golden brown or they will stick to the pan. When you can see a deep golden color on the sides of the latkes, gently turn them using a spatula and a fork. Cook until golden on the other side and transfer to brown paper to drain.

I always taste the first latke so I can adjust the seasonings. Continue until all the latkes are cooked, adding more oil as needed.

Fruited Zucchini Bread (Pareve)

Zucchini bread has become standard fare in many kitchens, but I thing that this recipe, given to me be a teaching colleague of mine, is just about the beast I have ever had. I always make several loaves so I can freeze them or bring them as hostess gifts. This recipe also is open to your imagination. Add different kinds of fruits or nuts and enjoy.

3 extra large eggs

2 cups sugar

1 cup Canola oil

1 generous Tbsp. pure vanilla extract

2 cups grated zucchini (use fine disc and pack well)

2 cups flour (mix white and whole wheat, if you like)

1 Tbsp. cinnamon

2 tsp. baking soda

Pinch salt

1/2 tsp. baking powder

1 cup chopped nuts

1 cup (generous) blueberries, pitted cherries, fresh diced peaches, plums, nectarines, any summer fruit. In the fall, switch to dried fruits such as raisins, currants, dried, pitted dried cherries, cut up apricots, dried cranberries, etc.

If you want to use other berries, pat them dry and use less fruit as a lot of sliced berries will make the bread too moist.

Beat the first four ingredients in an electric mixer just until blended. Don’t overmix or the mixture will thicken like mayonnaise. Add the rest of the ingredients and stir by hand until blended.  Pour into two greased loaf pan and bake for about an hour or until a tester comes out clean. Let cool completely.

Zucchini and Green Pepper Grill (Pareve)

A friend once made this. It was so simple, yet so delicious made with fresh from the garden veggies.

3 small zucchini

2 green or red bell peppers or both

1 small red onion cut into quarters and layers separated

3 Tbsp. extra virgin Olive Oil

Pinch cayenne pepper

1 tsp. oregano

Pinch chili powder

Salt and freshly ground pepper to taste

Take 8 to 12 thin bamboo skewers and soak them in water for 30 minutes. Cut the zucchini in slices about a half-inch thick. Cut the peppers into pieces about an inch square. Separate the onions into pieces.

Mix the olive oil, cayenne, chili powder, oregano, salt and pepper together and place in a shallow bowl. Add the zucchini and turn to coat. Let stand for about 30minutes. Skewer the zucchini, onion, and pepper pieces alternately and place on a hot grill. Let cook for about 3 to 5 minutes and turn once. Brush with more marinade if desired.  Grill until browned on the second side.

Serve a skewer or two to each person. Serves 4 to 6.

Zucchini and Feta Cheese Casserole Soufflé (Dairy)

3 extra large eggs

4 6- to 7-inch zucchinis shredded (fine disc)

2 large onions shredded (fine disc)

1/8 cup fresh mint leaves, finely chopped (optional)

1/4 cup fresh parsley, finely chopped

2/3 cup Feta cheese crumbled

1/3 cup flour (unbleached)

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup bread crumbs

1/8 cup parmesan cheese

1 Tbsp. melted butter

1 Tbsp. vegetable oil

Preheat the oven to 350 degrees. Beat the eggs in a medium bowl. Add the zucchini, onion, flour, mint, parsley, and spices. Mix well. Add the cheese and mix thoroughly. Melt the butter in a small saucepan. Remove from heat and add the oil. Stir.

Put the butter and the oil in a 2 quart glass baking dish and, using a pastry brush, coat the bottom and side of the dish. Pour the zucchini mixture into the pan and spread evenly. Mix the bread crumbs and parmesan cheese and sprinkle over the zucchini. Bake covered lightly with aluminum for 30 minutes.

Bake uncovered for 5 to 15 minutes to brown.

NOTES: The mint adds a cool, refreshing taste, but you can easily make the casserole without it which may be more appealing to children. I often leave out the mint and substitute 2 to 3 cloves fresh garlic, finely minced

I also substituted grated cheddar cheese for the Feta one time. Everyone liked it so, use your creativity and cook according to what your family likes. Enjoy the summer’s bounty.

Zucchini Stuffed Tomatoes (Dairy)

6 medium tomatoes, about 3 inches in diameter

3 Tbsp. butter

1 Tbsp. Extra Virgin Olive Oil

3/4 cup chopped onion

2 cloves garlic, finely minced

3/4 cup bread crumbs

2-1/2 cups finely shredded zucchini

Pinch salt

Pinch freshly cracked black pepper

Freshly grated parmesan cheese

Cut off the tops of the tomatoes, straight across. Set Aside. Scoop out the pulp and the seeds into a bowl and set aside. Sprinkle the insides of the tomato shells with a bit of salt and turn upside down on several thickness of paper towels. Let drain for about 10 to 15 minutes. Remove as many of the seeds as possible and discard. Chop the remaining pulp and set aside.

Meanwhile, heat a large skillet and add the butter and olive oil. Add the onions and sauté until just barely beginning to turn golden. Add the minced garlic and cook for another 10 to 15 seconds, stirring constantly. Add the zucchini and tomato pulp and heat through. Add the bread crumbs and mix well, cooking just until heated through, about one minute.

Remove from the heat and add about 1 to 2 tablespoons of the grated cheese. Mix well and set aside. Rinse the salt from the tomatoes and dry the insides.  Fill each tomato with the stuffing and sprinkle more cheese over the top.

Place in a shallow Pyrex-like baking dish and bake at 350 degrees for about 15 to 20 minutes until the tomatoes look a little wilted and softened. Serves 6.

Zucchini and Vegetable Strata (Dairy)

I had this on a trip to Nova Scotia and found it absolutely delicious. It can be made with any fresh vegetables and any kind of bread. Try sourdough or even Challah. We had a mixture of Challah, French bread and some Russian rye cubes for additional color. It makes a great lunch with a salad.

2 cups sliced fresh mushrooms

2 to 3 very ripe tomatoes, diced

1/2 cup green pepper, diced

1/2 cup red pepper, diced

2 cups, zucchini, sliced into 1/4-inch slices, cut slices in half

2 cups cauliflower or broccoli florets, blanched, drained well, patted dry

1 cup shredded carrots

3 large yellow onions, thinly sliced

3 Tbsp. olive oil

1/2 cup onion, finely minced with 2 cloves garlic

1-1/2 to 2 cups shredded cheddar cheese

5 to 6 cups lightly toasted bread cubes

Generous pinch of each of the following, salt, freshly ground black pepper

Paprika, dried oregano, dried basil, dried parsley

4 extra-large or 5 large eggs

2 cups whole milk

1/3 cup grated Parmesan cheese

Gently toss the mushrooms, tomatoes, green and red peppers, zucchini, cauliflower, and carrots in a large mixing bowl.

Heat a skillet, add the Olive oil and cook the sliced onions until they are golden brown. The slices will break apart. That is fine.

Generously grease a 2-quart casserole dish and add half the bread cubes, half the onions, half the vegetables and half the cheddar cheese. Add the rest of the bread, the rest of the vegetables and top with the cheddar cheese. Top with the rest of the onion slices so that most of the cheese is covered.

In a separate bowl, whisk the eggs with the milk, minced onions and garlic, the herbs, salt, and pepper. Pour evenly over the strata, pressing down to make sure the bread cubes are submerged, and refrigerate for at least three hours or overnight.

Bake uncovered in a pre-heated 350-degree oven for about 65 to 75 minutes or until golden and a knife inserted in the center comes out clean. Sprinkle the Parmesan cheese over the top for the last 5 minutes of baking.

Serve hot or cold. You can serve this with heated marinara sauce. Serves 6-8.