Zucchini
Zucchini is coming. When you plant zucchini, you’ve gotta have a plan. Unlike their nearly impenetrable winter cousins, summer squash have a very short shelf life. And the plants are so prolific. Every summer I’m baffled by the abundance and speed with which they grow.
Cooks need a plan, too, because zucchini is coming. Farmers basically give it away in July and August, and chances are you’ve got some gardener friends who actually do give it away.
Try it raw first. This is a solid guideline for most vegetables. It’ll help you identify what you’re trying to accomplish by cooking it. Zucchini is great raw. It has a mild flavor, lightly nutty and sweet, with a pleasant bite. Slice it thin and toss it in a salad.
Cook it a little or a lot. Just don’t cook it somewhat. Yet another broadly applicable guideline for vegetables. Take a carrot, for example. A fresh, raw carrot is a treat: just the right sweetness with a perfect crunch. On the other end of the spectrum, slow roasting a whole carrot breaks it down to an almost buttery consistency. But sauté it for ten minutes and produce a carrot that’s still hard but no longer crunchy.
The same holds true for zucchini. It’s easy to lose your way in the wasteland of semi-sogginess. Hit it quickly with high heat to get some golden brown color and char. Or let it cook more slowly on medium heat until it really starts to break down into gooey, custardy goodness.
No lids. Summer squash are chock full of water. Like so many vegetables, we recommend grilling them over wood or charcoal. It’s not just because zucchini loves smoke: it’s also because grilling allows for the most evaporation. Sauteing is fine too. Just…keep the lid off.
A few final notes: choose slender, small or medium-sized zucchini. They tend to be less watery and stringy. If you’re grilling, grill them in halves or quarters so they don’t fall through the grates. Zucchini’s mild nutty flavor agrees with any number of ingredients and sauces. Try miso vinaigrette or a creamy whipped ricotta. Pair it with chopped toasted hazelnuts or shaved parmesan. Zippy condiments like our olive-herb sauce are also a great match. If you’re truly buried in squash, though, there’s always zucchini cake (recipe below).
We’re glad you’re cooking with us.
Cheers,
Sten and Mac
Chef Snacks
Cooking Tip
Don’t refrigerate basil. Don’t do it. Just don’t do it. It is shocking how quickly it turns black. Moisture on the leaves is your other enemy. Keep it in a place with good air flow. Don’t wash it until you’re ready to use it.
Nana’s Zucchini Bars with Cream Cheese Frosting
This recipe comes to us from Mac’s 103-year-old grandma and is one of his all-time favorite desserts. If you’re weirded out by zucchini in your dessert, think of it as summery carrot cake.
INGREDIENTS
2 cups sugar
1 cup neutral oil
4 eggs
2 cups peeled, coarsely grated zucchini
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 cups powdered sugar
8 ounces cream cheese
1 teaspoon vanilla
pinch of salt
1 cup pecans or walnuts, toasted and coarsely chopped
DIRECTIONS
Combine sugar, oil, and eggs in a mixing bowl.
Add zucchini and dry ingredients.
Spread batter in a greased quarter sheet tray (or 9” x 13” pan).
Bake 35-40 min @ 350, until a toothpick inserted in the center comes out clean.
While the cake bakes, make the frosting. Beat together the powdered sugar and cream cheese for a couple of minutes until fluffy. Mix in the salt and vanilla.
Allow the cake to cool before frosting and top with nuts.
