Prolific, fast-growing zucchini and summer squash are hard to keep up with in the garden. For the sweetest mild flavor, choose small, unblemished, smooth-skinned zucchini and yellow squash. Then, cook them up in your favorite way—sautéed, grilled, battered and fried, or baked. Try one of these recipes to update your repertoire. Bon appétit!
Garden-Fresh Green And Yellow Squash(Serves 4)2 tablespoons avocado or olive oil
2 large cloves garlic, chopped
1 medium red onion, sliced thin
5 green zucchini, scrubbed, trimmed and sliced thin
5 yellow squash (about 1 to 1 1/2 inch round), scrubbed, trimmed and sliced thin
1 red bell pepper, cored, seeded, and sliced thin
Sea salt and freshly ground black pepper to taste
1 tablespoon fresh herbs—basil, parsley, chives, thyme, or dill—choppedTo prepare:Coat the bottom of a large skillet over moderate heat with oil.
Add garlic and onion.
Sauté, until aromatic, about 1 minute.
Add zucchini, yellow squash and bell pepper.
Stir-fry, about 1 minute.
Season with salt and pepper.
Continue cooking, until the vegetables are tender, about 5 minutes.
Taste and adjust the seasonings.
Transfer to serving bowl.
Garnish with herbs.Battered Zucchini SlicesAdapted from Lidia’s Family Table, by Lidia Bastianich 2010(Serves 6 to 8)2 pounds small zucchini, scrubbed
2 cups Wondra flour, for dredging
1/2 teaspoon smoked paprika
Freshly ground black pepper, to taste
5 large eggs, beaten
3/4 teaspoon kosher salt
1 tablespoon dried basil
2 cups safflower or avocado oil, for frying
Maldon flaked salt
3 tablespoons capers, drained
Juice of 2 lemons
Lemon wedges and basil leaves, for garnishTo prepare:Wash and pat zucchini dry.
Trim stem and blossom ends.
Cut squash lengthwise, with a sharp knife, into 1/8-inch thick slices, about 5 strips per zucchini.
Place flour into a shallow pie plate.
Add paprika and pepper.
Stir well.
Whisk eggs, salt and basil in a wide soup bowl, until frothy.
Roll 5 zucchini slices in flour, coating both sides.
Shake off loose flour.
Slip zucchini into the eggs.
Coat completely.
Lift one zucchini slice at a time with a fork, letting the egg drip back into the bowl.
Transfer to colander to drain.
Repeat until all zucchini slices are coated.
Add 1/3-inch of oil to a skillet over moderate-high heat.
Slide a few zucchini slices into the oil, when hot enough to brown a pinch of flour in 30 seconds, but do not crowd.
Quickly fry on both sides, until golden brown and crisp, about 1 minute on the first side and then 2 minutes on the second.
Adjust the heat under the oil to keep the zucchini sizzling.
Immediately transfer the crisp slices to paper towels with a fork.
Sprinkle with salt while hot.
Repeat until all the zucchini are fried.
Arrange slices on a platter.
Scatter capers over the zucchini.
Drizzle with lemon juice.
Garnish the platter with lemon wedges and basil leaves.Grilled Zucchini With Dill Pickle And Mango Salsa(Serves 6)2 pounds zucchini, scrubbed, ends trimmed, cut into 1/4-inch-thick slices
2 tablespoons olive oil, for coating
Kosher salt and freshly ground black pepper, to taste
1 mango, peeled, cored and diced
3 dill pickles, diced
1 small red onion, peeled and diced
1/2 cup flat leaf parsley, chopped
Optional: 1/4 teaspoon habañero chili pepper, seeded and coarsely chopped
Few pinches red pepper flakes, to taste
2 tablespoons lemon juice, freshly squeezed
1 tablespoon sherry wine vinegar
1/3 cup extra virgin olive oil
Few parsley sprigs for garnishTo prepare:Toss mango, pickles, red onion, parsley, and chili pepper in a large bowl, until mixed.
Mix red pepper flakes, vinegar and lemon juice in a small bowl,
Let stand, about 10 minutes, for flavors to blend.
Whisk in olive oil.
Season with salt and pepper.
Taste and adjust the seasonings.
Transfer the salsa to a pitcher.
Heat the coals until white hot.
Toss sliced zucchini with olive oil, salt and pepper in a large bowl.
Grill over moderate high heat, about 2 minutes each side, until lightly charred and tender.
Transfer to a platter.
Garnish with parsley sprigs.
on Jul 28, 2014