It is that time of year again when everyone I know who has a garden are offering me zucchini. This time of the year there is no avoiding this long green summer squash. I often wonder why people don’t have an abundance of beans, cauliflower or carrots to give away. If it isn’t the squash, it’s the product of the squash; bread, muffins, cakes, pancakes, pickles, or cookies. With our recent hot weather most gardeners are having difficulties. Squashes like zucchini and yellow squash do really well in extreme heat. As long as they get about 2-3 inches of water a week. They may wilt during the day but they will still grow the fruit. And yes, zucchini is technically a fruit. It comes from seeds and grows on the flowering part of the zucchini plant. Zucchini comes from squashes first domesticated in Mesoamerica over 7,000 years ago, but the zucchini itself was developed in Italy in the later half of the 1800s and reintroduced to the Untied States by Italian immigrants in the 1920s. Many countries including Thailand, Vietnam, Bulgaria, Egypt, France, Greece, Russia, Ukraine, Turkey, Britain, and Italy have their favorite recipes for zucchini. Courgette is the French name, Zucchini the Italian. Zucchini is the plural so if you only have one it’s zucchino. Zucchini is rich in vitamin B6 which helps to regulate blood glucose. And yes, zucchini is safe for dogs to eat. Adding raw sliced or diced zucchini to salads is a nice addition. Adding shredded zucchini to your spaghetti adds some green to your meal and you won’t even know it’s there.
To pick zucchini look for smooth, blemish free skin with a dark green color. If you see mold, black spots, browning, yellowing, shriveling, or wrinkling on the skin of the zucchini it has likely gone bad. To store zucchini in the fridge, keep the squash whole, dry and unwashed. Store them in a plastic or paper bag with one end open to encourage air flow and put them in the refrigerator crisper drawer. They will keep there for 1 to 2 weeks before the skin starts to shrivel.
To freeze zucchini chose small to medium ones and shred them with a cheese grater. Fill a freezer safe bag with 2 cups of shredded zucchini. Push out as much air as possible before sealing the bag. Date and use within the next 12 months. When ready to use, thaw and drain the zucchini before adding to your recipe.
This week’s recipe is a simple one that’s easy, quick and healthy.
Sautéed zucchini
1 ¼ pounds of chopped zucchini (2 medium)
1 tablespoon butter
1 tablespoon minced garlic
1 scallion/green onion thinly sliced (optional)
¼ cup grated parmesan cheese (optional)
Salt and pepper to taste
Cut up the zucchini into rounds, half-moons, or chop into bite sized pieces. Melt the butter in a wide skillet over medium high heat. Add the zucchini and garlic and cook, stirring occasionally, until the zucchini is browned in places and tender, 3 to 5 minutes. Turn off the heat, stir in the onions, and cheese. Taste and season with salt and pepper (adding the salt at the end of cooking keeps the zucchini from turning mushy and soggy). Serve immediately.
There are several variations to this simple recipe. Add another type of cheese, I like feta cheese but goat cheese or sharp cheddar works too. Try another spice blend like Cajun, Italian, or curry spices. Stir in chopped tomatoes and cook until the zucchini is crisp tender and the tomatoes are slightly squishy and release some juices.
Courtesy photo
