Ingredient Title Chef Category

Zucchini is bustin' out all over

August is when zucc's take over the garden and if gardeners object they have an easy solution. Stop planting them and next year turn the space over to something that you can't buy as cheaply and in as many shapes, forms and colors as zucchini. Remember, too, that your neighbors are having the same problem, namely what to do with the overflow. Next year just as the neighbors to throw their overflow over the fence while you enjoy the flowers you planted in the former home of the prolific zucc's.

Zucchini is a member of the squash family. Being tender of skin and moist of flesh it is known as a "summer squash." It has been under cultivation in the New World for more than 7,000 years but the Italians have adventurously developed many hybrid varieties in particular those which offer the buyer both a tender vegetable and blossoms for stuffing. Or, the squash can be cooked with the flower still attached--the flowers are fragrantly sweet and lend a wonderful delicate flavor to a dish.

Zucchini is very adaptable, with the ability to build bridges between other ingredients and give dishes a pleasing texture and add moisture to baked goods.

Zucchini Pineapple Bread

This recipe makes two full loaves or 3 mini-loaves. You can use some of the batter to make muffins if you wish.

3 eggs
1 3/4 cups granulated sugar
3/4 cup vegetable oil
1 tablespoon or 2 teaspoons vanilla
2 cups packed grated zucchini, squeezed dry
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 can (8 ounces) crushed pineapple, undrained
1 cup chopped walnuts

Preheat oven to 350 F. Grease baking pans. Beat eggs until light and fluffy, then beat in sugar, oil and vanilla. Stir in zucchini. Combine flour, baking powder, baking soda and salt in large mixing bowl. Fold in the moist ingredients, along with pineapple and nuts. Mix well. Scrape into prepared pans, spreading batter evenly. Bake about 1 hour, or until a skewer inserted into center of a loaf comes out clean. Let cool to room temperature before removing from pans.

Zucchini Frittata

Use the blossoms as well, if you have them. You can make a meal in half an hour serving this with a salad or bowls of mixed fruits. Serves 6 to 8 for lunch or brunch.

7 whole large eggs
3 large egg whites
1/2 cup whole milk
5 ounces (1 cup) ricotta cheese, finely crumbled
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium zucchini, 1 to 1 1/4 pounds
1 tablespoon olive oil
1 garlic clove, finely chopped or pressed
1 1/2 teaspoon chopped fresh oregano, or 1/2 teaspoon dried
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano or Parmesan cheese
6 large zucchini blossoms, tough ends removed, optional

Preheat boiler. Whisk together whole eggs, whites, milk, ricotta, salt and pepper. In a 12-inch nonstick skillet, over medium heat, cook zucchini in oil stirring, until just tender, about 8 minutes. Add remaining seasonings, stirring, 1 minute. Pour egg mixture over zucchini and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 to 5 minutes (top will still be moist). Sprinkle top with Parmigiano-Reggiano or Parmesan cheese, pressing down slightly. Broil frittata 6-inches from the heat until set, puffed and golden brown, about 3 minutes. Cool 5 minutes, then loosen edges with a spatula and slide onto a platter. Cut into wedges and serve warm or at room temperature.

Spaghetti with Zucchini

This is a great dish for vegetarians as it is every bit as delicious as Carbonara, a legendary Italian pasta dish that includes egg and bacon. This recipe makes 4 to 6 colorful green and white portions.

5 tablespoons olive oil
1 garlic clove
1 pound medium zucchini, trimmed, cut into 1/4-inch thick rounds (about 3 1/2 cups)
2 large eggs, room temperature
1/4 cup (2 1/2 ounces) freshly grated Parmesan cheese
12 ounces spaghetti
6 large fresh basil leaves, torn into pieces (2 teaspoons dried)

Heat oil in heavy skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat. Discard garlic. Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, add to egg mixture and toss to coat. The heat from pasta will cook the eggs. Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.

Squash these little veggies into your menu.

Beverly G. Barbour-Soules
1755 Filbert Street, 1M
San Francisco, CA 94123
Telephone: 415-440-3602
Fax (call 1st): 415-440-3602

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