Favorite Zucchini Recipes?
I've got about a dozen zucchini recipes that I really like, but would like to add more. Here's one I adapted from Suvir Saran's great cookbook, INDIAN HOME COOKING:
Summer Squash Stir-Fry
(Suvir Saran, p. 85, adapted for 2)
2 tablespoons canola oil
2 teaspoons black mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
2 whole dried red chilies
1/2 fresh hot Serrano chile, chopped
7 fresh or 10 frozen curry leaves
1/8 teaspoon asafetida (optional)
1/8 cup shredded unsweetened coconut (optional)
1 1/4 lbs. zucchini and yellow squash, trimmed, halved lengthwise,
then cut into 1/3-inch-thick slices
1/2 teaspoon salt, or to taste
Combine the oil and the mustard seeds in a large wok or frying pan over medium-high heat. Cover (the mustard seeds pop and splatter) and cook until you hear the mustard seeds crackle, 1-2 minutes.
Add the cumin seeds, turmeric, dried and fresh chilies, and curry leaves, and the asafetida and coconut if using. (Stand back—the curry leaves spit when they hit the oil.) Turn the heat down to low and cook uncovered, stirring, until the coconut begins to turn golden brown, about 1 minute.
Add the squash and turn the heat back up to medium-high. Stir to coat the squash with the spices. Then cook, stirring often, for 5 minutes.
Add the salt and cook, stirring, until the squash is tender but still has some bite, 3-4 minutes longer. Taste for salt and serve hot.
Yield: 2 servings
If you have really good, fresh Zucchini, this tweak on a Patricia Wells Recipe is divine:
Ingredients (this recipe really calls for the freshest or best of ingredients):
Fresh lemon juice
Salt and pepper
In a small jar, combine a couple of tablespoons lemon juice with 1 teaspoon salt. Shake to blend. Add 1/2 cup of the best olive oil you have (or pistachio or walnut oil) and shake again to blend.
Trim ends of 5-8 fresh zucchini. Slice lengthwise as thinly as possible. Place slices on one or two platters, drizzle the lemon mixture all over them and sprinkle with pine nuts, thyme, salt and pepper. Cover and let marinate up to an hour at room temp.
When ready to serve, add avocado slices and sprinkle with goat cheese.
My favorite way to cook zucchini is to cut it into quarters lengthwise, then into quarters across on the diagonal. Soften a chopped vidalia or other sweet onion in a tablespoon or so of butter, add the zucchini and saute until just crisp. Sprinkle with a tablespoon of soy sauce (a bit of hoisin is nice too) and sprinkle with sesame seeds just before serving.
I can't find a hyperlink for you, but there is a great zuchini side by jamie oliver... (seems like he is a good reference for a couple of posters tonight!)
basically, using a mandolin or vegie peeler, make ribbons of zuchini drizzle with olive oil, salt & pepper. char grill. serve on a platter in a single layer (so they don't go soggy) and then sprinkle finely chopped (fresh) mint and finely chopped hot chilli.
not sure if there is supposed to be some lemon juice on top but i'm sure you'll work it out!