Zucchini: four savory recipes
Roasted Zucchini, Potatoes and Garlic
1 cup zucchini per person
1/2 cup potato per person
1 small red or white onion
5 garlic cloves
Lots of olive oil
Preheat oven to 400º. Cube zucchini, potatoes and onions into 1/2” pieces. Smash garlic cloves and remove paper. Chop cloves in half. Rosemary should just be pulled off the stem and add the clusters to the mix. Transfer to a bowl that fits everything and toss with olive oil - for the amount of veg above I would say at least 2 tablespoons. Sprinkle liberally with salt and pepper.
Transfer to a parchment-lined heavy roasting sheet OR a large glass or ceramic casserole. Idea is to get pan big enough so everything is in one layer.
Roast for 25 minutes or until everything is golden and starting to caramelize.
Variation: add cooked/thawed or canned/rinsed/drained chickpeas to the mix
Thinly slice zucchini on a mandoline or something where you can get it paper thin. Drizzle with the best olive oil possible, sprinkle with chopped fresh marjoram or oregano or thyme or basil, sea salt, black pepper, and big dollops of fresh goat cheese.
2 long green New Mexico chiles (or look for Anaheim peppers in other regions)
2 Tbs. olive oil
1 white onion, diced fine
Kernels from 4 ears of corn
6 small zucchini (about 1-1/4 lb. total), cut into 1/2-in. dice
Calabacitas refers to both a round summer squash and a stew made with them, along with corn and roasted green chiles. The squash tastes like zucchini, which can be used successfully in its place.
Roast the chiles directly over a flame until the skins are evenly blistered, but not too charred. Put them in a bowl, cover with a plate, and set aside for 15 min. Slip the skins off with your fingers, remove and discard the seeds, and chop the chiles.
Heat the oil in a skillet over medium-high flame and fry the onion until translucent, a few minutes. Add the corn, squash, and chiles. Season with salt and toss. Cover the pan and cook over medium-low heat until the zucchini is tender, 10 to 15 min., shaking the pan a few times. Don’t undercook. Cooking brings out the flavor of the squash. Taste for salt and serve.
Variation: Add 1⁄4 cup cream or crème fraîche to the vegetables when they’re almost done. Or crumble feta cheese or Monterey Jack over the top.
adapted from a recipe by Deborah Madison
Zucchini and Pepper Jack Fritatta
Prep time: 15 minutes
Cooking time: 20 minutes
Yield: Serves 8
1 1/2 tablespoons coconut oil or a combination of butter and olive oil
1 small red or white onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 small white onion, chopped
2 zucchini (about 3 cups)
1 dozen organic eggs, at room temperature
1 cup whole organic milk or water
Big pinch sea salt
4 ounces pepper jack, shredded or cubed into 1/4” pieces
1 ounce sharp cheese: Parmigiana-Reggiano, Grana Padano or Romano, shredded (or additional goat cheddar)
salt and pepper
1. Preheat oven to 400º. Place a rack in the upper third of the oven.
2. Chop zucchini into cubes between 1/4” and 1/2” in size.
3. Heat a large cast-iron skillet over medium heat. Add coconut oil, red onion and garlic and sauté until onion in golden, about 5-7 minutes. Raise the heat slightly, add zucchini and sauté for 3 minutes longer. Season with salt and pepper.
4. Combine eggs and milk (or water) with a large pinch of sea salt and whisk gently until blended. Pour over vegetable mixture in pan and cook for 5 minutes uncovered. Add cheese and cover; let cook for 2 more minutes.
5. Remove cover and place fritatta on the upper rack of the oven. Let cook for 5-7 minutes until it begins to set. Slide the fritatta pan out, sprinkle with remaining grated cheese and return to the oven. Turn on broiler and broil for a final 3-5 minutes, or until the fritatta is puffy and golden brown (check after 3 minutes). Remove from the oven and serve immediately from the pan.
Variation: Bake these in muffin tins and freeze for hot winter breakfasts.