In preparation for a decent harvest of enough zucchini plants to share, this week’s recipes offer several ideas for preparing this shareable garden product.
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Zucchini Tambourines
2 medium-sized zucchini
2 tbsps. butter
1 garlic clove, finely sliced
4 tsps. shallots, finely sliced
1 tomato, diced
salt and pepper to taste
2 tbsps. parmesan cheese
Preheat oven to 400 degrees F.
Slice zucchini across into 1 1/2 inch round pieces.
In a saucepan filled with lightly salted boiling water, cook zucchini pieces for 5 minutes. Rinse under cold water and drain.
Scoop out pulp but not too deeply. Chop pulp and set aside.
In a skillet, melt butter and cook zucchini pulp along with garlic, shallots and diced tomatoes until liquid has completely evaporated. Season with salt and pepper.
Place zucchini rounds in a buttered baking pan and fill each round with the prepared pulp. Heat in oven for 5-10 minutes and serve warm.
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Zucchini Sticks
2 medium-sized zucchini, cut into thin sticks
2 tbsps. butter
salt and pepper to taste
Blanch zucchini sticks for 30 seconds in lightly salted boiling water. Drain.
Melt butter in a skillet and sauté zucchini. Season with salt and pepper and serve hot.
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Breaded Zucchini
2 small zucchini
flour, seasoned with salt and pepper
2 eggs, beaten
1/2 cup bread crumbs
Heat deep fryer to 425 degrees F.
Cut zucchini lengthwise into thin slices.
Cook zucchini slices in a saucepan of boiling water until softened. Rinse under cold water, drain and pat dry.
Dredge zucchini slices with the seasoned flour. Dip into beaten eggs and then coat with bread crumbs.
Drop into hot fat and fry for several seconds. Drain on paper towels. May be eaten hot or cold.
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Zucchini With Mustard Cream
1 tbsp. butter
1 cup zucchini, cut into thin sticks
2 tsps. prepared mustard, or flavoured mustard
1/4 cup cream
salt and pepper to taste
In a small skillet, heat butter and sauté zucchini sticks for two minutes.
Add mustard, cream and seasonings. Simmer over low heat for 5 minutes. Eat while hot, as a topping for rice or a side dish with roast pork.
Joyce Walter can be reached at [email protected]
