So, Zucchini (or courgette, if you prefer or if you’re French or British). I want to say thanks to the many gardeners out there who are buried by zuccs right now. You know these green thumbs: their neighbors and co-workers keep finding bags of the dark green veg on their porches and desks. (I am one of those co-workers. Thanks, Robin!)
I take the easy way out with zucchini because I think it is one of the most versatile veggies to cook—bake it with olive oil and feta, grill it, sauté it, bake it in bread, use it as a stuffing-filler, a side or a main dish. All yum.
But as I was strolling around the Internet, I came across some interesting facts: zucchini, though a veg in the culinary context, is also, botanically speaking, a fruit. (See more zucco-factoids here). While web-strolling, I also found some recipes:
Mücver
First a great find from Turkey, mücver (or zucchini pancakes) are fried and usually served with yogurt as a side dish, snack, or breakfast. If frying isn’t your thing, try this almost-Turkish baked recipe.
2 tablespoon parsley
1 garlic clove
3 eggs
salt & pepper
1 cup oil for frying
1 tablespoons salt
2 medium zucchini
1 carrot, grated
1 large onion, grated
3 tablespoons flour
2 tablespoons dill, finely chopped
½ cup feta, crumbled
Grate zucchini & mix with about 1 tbsp salt. Let stand for about 30 mins, then rinse & squeeze out as much liquid as possible. Mix together with the other ingredients (NOT the oil for frying!). Heat the oil & drop two tbsp of the mix at a time in the oil, pressing a little with a fork to flatten the patties. Drain well on kitchen paper. Enjoy
Click next for a new Zucc Soup
Fall is my favorite time of year because I enjoy staying home, like to cook, and LOVE soup. I have had cold zucchini soup a number of times, but as I’m looking to use what I have in my fridge right now (lots of zucchini and LOTS of herbs), I found this soup and can’t wait to try it. Will blog soon to let you know what I think:
Zucchini and Rosemary Soup
yield: Serves 8. Recipe from the Inn at Perry Cabin, St. Michaels, Maryland and I found it on epicurious.com. Can be prepared in 45 minutes or less.
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, sliced
2 teaspoons minced fresh rosemary
6 cups chicken stock or canned low-salt broth
1 russet potato, peeled, sliced
3 medium zucchini, thinly sliced
1 zucchini, cut into 1/2-inch cubes
Croutons
Chopped green onions
Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.
