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The zucchini avalanche starts again.

ZUCCHINI JUST doesn't know when to stop. This fertile resident of the garden keeps growers and cooks trying to keep up with its unrelenting production.

Fortunately, this summer squash's mild flavor gives it versatility few other vegetables are known for; you cane at it almost every day in a different guise. For those who are skeptical, here's proof.

Zucchini Spaghetti

6 large (about 2 1/2 lb. total)

zucchini 2 or 3 cloves garlic,

pressed or minced 3 cups spaghetti sauce

(homemade or



until hot

Grated parmesan


Salt and pepper

Trim ends off zucchini. Push zucchini lengthwise over a shredder horizontally positioned, with cutting side up, to make long thin strands.

In 10- to 12-inch frying pan over high heat, stir garlic and zucchini until zucchini is hot, about 3 minutes. Pour zucchini into a colander in sink; let drain 2 to 3 minutes. Transfer zucchini to a platter or wide bowl. Pour hot spaghetti sauce over zucchini noodles. Sprinkle with cheese. Mix well and serve at once, adding more cheese and salt and pepper to taste. Zucchini continues to drain if allowed to stand. Makes 4 servings.--Shirley Blumberg, Mammoth Lakes, California

Per serving: 246 cal. (34 percent from fat) 6.8 g protein; 9.3 g fat (1.4 g sat.); 38 g carbo.; 935 mg sodium, 0 mg chol.

Zucchini Polenta

1 cup polenta or yellow


3 cups regular-strength

chicken broth

2 cups shredded zucchini 1/2 cup shredded jack cheese (optional)

In a 3- to 4-quart pan, stir together polenta and broth. Continue stirring over high heat until boiling.

Mix in zucchini; simmer over low heat, stirring often, until polenta tastes smooth. about 10 minutes. Stir in cheese. Pour into serving bowl. Serves 4..

Per serving: 158 cal. (10 percent from fat); 5.4 g protein; 1.8 g fat (0.4 g sat.); 30 g carbo.; 43 mg sodium; 0 mg chol.

Zucchini Steam-saute

1 small (about 1/4-lb.)

onion, thinly sliced 2 teaspoons chili powder

teaspoon cumin seed 1 teaspoon mustard seed 1 large (about 6-oz.)

carrot, cut in matchstick-size

slivers 3 large (about 1 1/4 lb. total)

zucchini, ends trimmed,

cut in matchstick-size


Salt and pepper

In a 10- to 12-inch frying pan, combine 3 tablespoons water and onion. Stir often over medium heat until onion is limp, about 5 minutes. Stir in chili powder, cumin, and mustard until blended. Add carrot and zucchini; stir often until tender-crisp to bite, about 3 minutes. Pour onto plates. Add salt and pepper to taste. Serves 6. Per serving: 39 cal. (14 percent from fat); 1.9 g protein; 0.6 g fat (0 g sat.); 8 g carbo.; 22 mg sodium; 0 mg chol.

Zucchini Grande Ole

First, test texture of zucchini; if skin and flesh pierce easily with the tip of a sharp knife, it's good for cooking.

1 large (2- to 2 1/2-lb., 13- to

14-in.-long, and fairly

straight) zucchini, tested

for cooking, preceding 1/2 pound ground lean beef

1 small (6-oz.) onion,


1 small (about 6-oz.) red

bell pepper, stemmed,

seeded, and chopped

1 tablespoon chili powder 1/2 teaspoon ground cumin

1 can (4 oz.) diced green


1 can (8 oz.) corn, drained

1 can (8 oz.) Mexican style

stewed tomatoes 1/4 cup chopped fresh

cilantro (coriander) 1/4 cup fine dry bread

crumbs 1/2 cup shredded jack


Cilantro sprigs

Cut zucchini in half lengthwise. Scoop out and discard soft, seedy center. Scoop out enough flesh to make a 1/2-inch-thick zucchini shell. Coarsely chop flesh and reserve. Place squash, cut side up, in a 10- by 15-inch baking pan.

Meanwhile, in a 10- to 12 inch frying pan over high heat, frequently stir beef, onion, and bell pepper until meat is crumbled and browned, 8 to 10 minutes. Drain off and discard fat. Mix into pan the chili powder, cumin, chilies, corn, tomatoes, and reserved chopped zucchini. Boil on high heat, uncovered, until most of the liquid evaporates, about 5 minutes; stir often. Mix in chopped cilantro, bread crumbs, and half the cheese. Spoon all filling equally into zucchini shells in pan.

Bake in a 350 oven until zucchini is soft when pierced and filling is hot in center, 30 to 40 minutes. Sprinkle filling with remaining cheese; bake until cheese browns lightly, 10 to 15 minutes longer. With wide spatulas, put zucchini on a platter. Garnish with cilantro sprigs. Cut into wide slices. Makes 4 to 6 servings. --Catharine McNair, Stockton, California

Per serving: 209 cal. (40 percent from fat); 13 g protein; 9 g fat (2.2 g sat.); 22 g carbo.; 491 mg sodium; 31 mg chol.

Chocolate Zucchini Rum Cake

About 3/4 cup (3/8 lb.)

butter or margarine, at

room temperature

2 cups sugar

3 large eggs

2 cups lightly packed

shredded zucchini

1/3 cup rum, brandy, or

water 2 1/2 cups all-purpose flour

1 cup chopped walnuts

1 cup semisweet

chocolate baking bits

1/2 cup unsweetened cocoa 2 1/2 teaspoons baking

powder 1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 teaspoon ground


1/4 cup milk

Rum glaze (recipe follows,


In a large bowl with an electric mixer, beat 3/4 cup butter and sugar until smoothly blended. Beat in eggs, 1 at a time, until fluffy. With a spoon, stir in zucchini and rum.

Mix flour with nuts, chocolate, cocoa, baking powder, soda, salt, and cinnamon. Stir flour mixture and milk into egg mixture until well blended. Spread batter into a well-buttered and flour dusted nonstick 10-inch plain or fluted tube pan.

Bake in a 350 oven until cake begins to pull from pan sides and springs back when firmly pressed in center, 50 to 55 minutes. Let cool in pan on a rack about 15 minutes. Invert from pan onto rack; let cool. Drizzle glaze over cake. Serve or store airtight up to 1 day. Makes 16 to 20 servings.--Andee Zetterbaum, Modesto, California

Per serving 299 cal. (45 percent from fat); 4.5 g protein; 15 g fat (6.7 g sat.); 41 g carbo.; 352 mg sodium; 52 mg chol.

Rum glaze. Mix together until smooth 1 2/3 cups powdered sugar and 3 tablespoons rum or water. Use within 1 hour.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Author:Anusasananan, Linda Lau
Date:Aug 1, 1993
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