The Humble Zucchini

Well, it’s easy to know what to do with tomatoes, the “Lords of Summer,” but how about the humble zucchini?

They grow so abundant that it is not that simple to use them all. Family and friends have their own already, we cannot donate them and thinking we did a good deed, can we?

Some of my favorites ways are:

Freeze them for later, and forget about it for a while.

Sautéed in EV olive oil, garlic, and mint. They are terrific as a side dish next to a fresh cheese such as Stracchino
Stir fry the zucchini in slices cut by hand (they should not be too thin), until they are brown on both sides; in the meantime cook the spaghetti as usual, when al dente drain them, but make sure you keep some of the cooking water for later; add the spaghetti to the frying pan with the zucchini and mix well; add the water only if necessary. Serve with Parmesan sprinkled on top.

Zucchine Parmiggiana. Same as eggplant, but even simpler.

Au gratin, in the oven with a mix of grated Parmesan, basil, almonds, mint, parsley, bread crumps. All mixed with olive oil. 20 minutes in the oven. Delicious also cold.

The youngest zucchini are wonderful in a risotto, especially if flavored with a glass of dry Prosecco wine.

Zucchini pie with other delicacies.

For the filling: 2 tblsp of olive oil 1 1/2 lb of zucchini sliced 1 1/3 cups of cream fraiche (or sour cream) 2 whole eggs plus 2 yolks 5 to 6 pieces of sundries tomatoes (optional), Mint choped ,Sea salt ,Pepper

Or as a creamy soup.

I am grateful to this modest and ordinary vegetable. It is always so handy in the kitchen.

Of corse zucchini are a good match to bell peppers and eggplants for the “caponata” or the “ratatouille”, but that will be another story for later.

And zucchini gives us flowers too; but that will be another story as well.

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