I Say Zucchini, You Say Courgette
“Last night we had three small zucchini for dinner that were grown within fifty feet of our back door. I estimate they cost somewhere in the neighborhood of $371.49 each.” - Andy Rooney
No matter what you call them, the are terrific baked, sauteed, stuffed, grilled, pan or oven fried, baked into breads, eaten raw, a marvelous addition to soup, and terrifically low in calorie (only 20 calories in each cup!). You probably have several "go-to" recipes that you love to use when, at the height of the season, small mountains of zucchini appear in the garden. Lots of us make aromatic zucchini bread, but did you know that zucchini also makes a fantastic pasta replacement? It's also the perfect veggie to grate up and include inside a lot of things your kids love and get even the pickiest of eaters to consume a vegetable. Technically, zucchini is a fruit, but since it is treated by cooks everywhere as a vegetable and used in so many wonderful savory dishes, I’m going to throw caution to the wind and refer to it as a vegetable.
Most sources say you should eat zucchini within a few days of picking in order to maximize the nutrients and flavors. Now this is not always possible since, unless you grow them yourself or purchased them from a farmers market, you do not know when it was picked. So, just try to eat them soon after purchase and don't let them sit neglected in the back of the fridge or bottom of your vegetable bin until they begin to liquefy as I have done a few too many times when the lovely things became buried in the bin. Unfortunately, I’m not as skilled a gardener as Andy Rooney and have to either rely on the zucchini growing skills of my friends or the ability of the grocer to select a good source.
For a terrific and very fun food, learn to cook zucchini blossoms! The complete directions for fried zucchini blossoms can be found by those great people that find out all kinds of things at about.com. Blossoms can also be stuffed, sauteed, dropped into sauces, used to decorate pasta, and are marvelous in soup!
Buggy's Green and Yellow Zucchini Ribbons is a creative and particularly beautiful way to serve zucchini!
Ninav's method of turning simple zucchini into a replacement for pasta is superb!
You'll never tire of zucchinis no matter how many mountains of them you harvest if you make Hollie's Tomato Zucchini Souffle!
Susan's Boat Lasagna is yet another delicious take on the zucchini as replacement for pasta.
Susan's Zucchini Tomato Saute is fast, delicious, and takes advantage of sweet late summer corn (or frozen or canned as you don't have access to fresh ears of corn), try it today!
For a tasty zucchini blossom treat, try Vegetarian Times Goat Stuffed Zucchini Blossoms!
It's easy to get in a zucchini rut and make the same old recipe every time...that's not a bad thing, but it is why zucchinis can become a bit of a tiresome repeater at dinner until they finally stop producing. Expand your courgette repertoire! Depending on how you prepare them, you can literally eat as much as you want of zucchini and hardly dent your calorie counting total - which makes them perfect for many of us here at Calorie Count!
Do you grow your own zucchini or are you the willing recipient by those that dare plant the prolific vegetable? Have you eaten zucchini flowers, if so how were they prepared? What do you like to cook when you are snowed under in zucchini from the garden? Have you tried zucchini in place of pasta? Do you say zucchini or courgette? Share your favorite recipe!