Every year around this time a plaintive cry is heard from avid gardeners everywhere: “What the heck am I going to do with all this zucchini?”
It seems each time you pick one from the vine, two more appear to take its place. When your friends and neighbours start hiding when you appear at their door with a bagful of squash, it’s time to find new recipes to use up the bounty of the county.
There are lots of recipe ideas out there for zucchini pancakes, sweet breads, fritters, relish and pickles, and sneak some diced zucchini into soups and chili, no one will be the wiser.
Zucchini Pizza Bites
2 large zucchini, ends trimmed, cut into quarter-inch thick slices
Olive oil
Kosher salt and freshly ground black pepper
Purchased pizza sauce
Shredded mozzarella cheese
Thin pepperoni sticks, cut into thin slices
Dried basil
Preheat oven broiler with rack placed about six inches from element. Heat two teaspoons of olive oil in a grill pan or skillet over medium-high heat; place a single layer of zucchini slices into the pan and sprinkle them lightly with salt and pepper. Sauté each side for about one minute or just until golden brown (you don’t want them to get mushy).
Repeat until all slices have been sautéed, adding a little more oil to the pan if necessary. Place cooked zucchini slices on a parchment-lined baking sheet. Spread a small amount of pizza sauce on each slice, then top with shredded cheese and a few slices of pepperoni. Broil until cheese melts and pepperoni is hot, watching carefully so zucchini bites don’t burn. Sprinkle with a little dried basil and serve immediately; makes about 24.
Zucchini Au Gratin
2 Tbsp butter
2 medium shallots, minced
1 clove garlic, minced
2 large zucchini, ends trimmed, cut into quarter-inch slices
½ cup whipping cream
Freshly ground black pepper to taste
½ cup freshly grated Parmesan cheese, divided use
1 cup shredded Italian cheese blend (or ½ cup shredded mozzarella mixed with ½ cup shredded provolone cheese)
Preheat oven to 400° F. Melt butter in a large skillet over medium heat. Add shallots and sauté until translucent; add garlic and sauté for one minute more. Add the zucchini, whipping cream, pepper and one-quarter cup of the Parmesan cheese; cook until mixture is bubbly and zucchini is just barely tender.
Transfer mixture to a greased shallow baking dish; sprinkle with the remaining quarter cup of Parmesan then sprinkle Italian cheese blend evenly over top. Bake until bubbly and top is golden brown. Makes six servings.
Zucchini Spice Bread
1 cup packed light brown sugar
2 Tbsp granulated sugar
2⁄3 cup canola oil
2 tsp vanilla
2 large eggs, room temperature
1½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
2 tsp cinnamon
¼ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
1¾ cup grated zucchini
Preheat oven to 350° F; grease and flour a nine-by-five by three-inch loaf pan. In a large bowl, whisk together both sugars, oil, vanilla and eggs. In a medium bowl, whisk together the flour, baking powder, baking soda, spices and salt. Add the flour mixture to the wet ingredients and blend well then stir in the grated zucchini just until mixture is well combined.
Spread the mixture evenly into the prepared loaf pan and bake for 45 to 55 minutes, or until a cake tester inserted into the centre of the loaf comes out clean. Cool in the pan for five minutes then turn loaf out onto a wire rack and cool completely before slicing. Makes about eight servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
