So much zucchini, so little time!
Luckily it's a long weekend
I am going to be brief today! It’s the last unofficial weekend of summer, even though we really have three more weeks left. How did this happen so fast, AGAIN? I live for summer, and it goes by in a flash. Faster every year it seems.
I’ve been away from my own kitchen for a few weeks, and look forward to returning right after the big weekend. Luckily, summer produce is still peaking. I’ve been dreaming about what to do with tomatoes when I get back home. And zucchini.
Zucchini is abundant and cheap in the summer, and there are so many ways to enjoy it. It’s the chameleon of the kitchen, taking on the character of whatever you cook it with. Sure, it’s bland, but that’s the beauty of it! Think of it as a blank canvas: you can project all kinds of flavors onto its juicy succulence. It also works well as a supporting player, bulking up dishes and adding veggies to your recipes in an unobtrusive way.
The good ol’ box grater is your friend here. It only takes a minute to grate a zucchini or two, and from there, you can:
Cook it down until soft and silky to form the base for a pasta sauce; add some Calabrian chile paste and fresh ricotta or goat cheese and you’ve got dinner
Add some to a green salad
Mix it into ground turkey to add moisture and lightness to meatballs or turkey burgers
Use it to bulk up fried rice
Add some to a frittata
Use it to make the Chickpea Fritters below
The list goes on and on — and that’s just grated zucchini!
Keep reading for even more delicious ways to prepare zucchini. I’m betting you’ll find an idea (or two, or three) for your Labor Day spread.
Zucchini for days
If you’re a gardener or CSA member, there’s a good chance you have a surplus of zucchini on your hands. Here’s what to do with it! If you’re not, these recipes from the Susanality archives just might send you to the supermarket to stock up.
Zucchini Squash Blossom Quesadillas
This recipe is from Veg Forward, but it’s really a no-recipe recipe. Just thinly slice some zucchini (you can use a vegetable peeler for this). Then, sandwich the squash, Oaxacan string cheese or mozzarella, squash blossoms, cilantro sprigs, and thinly sliced jalapeños in between two flour tortillas. Heat until crispy on both sides. Bonus points for adding salsa macha (there’s a recipe for this in Veg Forward, but store-bought is fine) to the quesadilla before you close it up.
Summer Zucchini Bake
This is not much different from a frittata, but it’s a little more custardy, and served up with a spoon, not cut into wedges. It’s very easy to put together, and perfect for brunch, lunch, or a side dish.
Giambotta
This is a fantastic thing to make if you went a little crazy at the farmer’s market and aren't quite sure what to do with everything. While traditional giambotta is similar to French ratatouille, this version is fresher and crunchier, with each vegetable retaining more of its own character.
Chickpea Fritters
These little pancakes are vaguely inspired by falafel. They’re packed with herbs! Grated zucchini and scallions are also front-and-center.
