The Right Recipes For Fresh Zucchini

Zucchini is a popular summer squash with skin colors that vary from dark to light green, to striped. Their flavor is light and delicate, especially if it’s fresh, which makes it adaptable. It’s high in vitamins A and C as well as niacin.

Look for unblemished—no wrinkles, lumps or discoloration—vibrant-colored skin that feels smooth, and almost squeaks when you pick it up. Zucchini can be made into bread, bars, cakes and quiches. Zucchini is extremely versatile: It can be sautéed, pickled, baked, steamed, deep-fried or stuffed.

Here are a few recipes to consider making with your farmers market fresh zucchini. Small zucchini are my snack—like carrots—sprinkled with sea salt. And I thinly slice them and drizzle oil and vinegar on top for a salad with fresh tomatoes. You can do most anything with a zucchini!

Bon appétit!

Stuffed Zucchini(Serves 8)4 medium to large zucchini, scrubbed

3 tablespoons olive oil

4 cloves garlic, chopped

1 large white onion, chopped

1 large tomato, seeded and chopped

Salt and pepper to taste

Fresh herbs to taste (summer savory, basil, thyme, etc.)

1/2 cup seasoned breadcrumbs

1/3 cup shredded Monterey Jack cheese

Parmesan cheese for sprinkling To prepare:Preheat the oven to 350 degrees F.

Scrub zucchini, halve lengthwise, scoop out pulp and coarsely chop.

Place shells in a baking dish large enough to hold them in one layer.

Meanwhile, in a large skillet over moderate-high heat, add oil, garlic and onion and sauté until beginning to soften, then add pulp and sauté until tender.

Add tomato and cook about three minutes.

Add salt, pepper, and herbs.

Off the heat, stir in breadcrumbs and cheese.

Taste and adjust the seasonings.

Stuff the zucchini shells, sprinkle with Parmesan cheese and bake about 15 to 20 minutes.

Serve as side dish with any entrée.Corn, Zucchini, And Garlic Scapes Sauté(Serves 4)About 2 tablespoons extra virgin olive oil

6 fresh garlic scapes, blossom end trimmed and diced

4 ears corn on the cob (yellow and white corn), kernels cut off cob

4 small zucchini, scrubbed and diced

1 large firm ripe tomato, chopped

Sea salt and freshly ground black pepper to taste

Optional: Your favorite fresh herbs, chopped to coordinate the main courseTo prepare:In a skillet over moderate heat, coat the bottom with oil, add garlic scapes and sauté, stirring every now and then until they begin to soften and are aromatic, about five minutes.

Add corn and zucchini and sauté until vegetables are tender about four to five minutes.

Add tomato, salt and pepper and briefly sauté to blend the flavors.

Add optional herbs and serve at once.Glazed Zucchini Bars(About four dozen)3/4 cup unsalted butter

1/3 cup light brown sugar firmly packed

1/3 cup local honey

2 eggs

1 tablespoon pure vanilla extract

1 3/4 cup all purpose unbleached flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

3/4 cup unsweetened flaked coconut

3/4 cup chopped pitted dates

3/4 cup raisins (dark or golden)

3 cups scrubbed unpeeled shredded zucchini

Optional glaze:

1 tablespoon unsalted butter, melted

2 tablespoons milk

2 teaspoons pure vanilla extract

1/4 teaspoon cinnamon

1 cup powdered sugar

Option: 1/2 cup chopped walnuts for garnishTo prepare:Preheat the oven to 350 degrees F.

Grease and flour a jellyroll pan (15-x-10-x-1-1/2 inches).

Working in an electric mixer bowl fitted with beaters, cream the butter and sugar together.

Gradually add honey and continue beating until light and fluffy.

Add egg one at a time and vanilla and mix well.

Meanwhile in another bowl, sift flour, salt and baking powder together.

Add flour mixture to the butter and mix until blended.

With a wooden spoon or rubber scraper, stir coconut, dates, raisins and zucchini into the batter until thoroughly mixed.

Spread into prepared pan and bake until a toothpick stuck into the center comes out clean.

About 35 to 40 minutes.

Remove from oven and set on a rack.

If glazing, mix butter, milk, vanilla, cinnamon and powdered sugar together until smooth.

Taste and adjust the flavorings. While the bars are still warm, drizzle the glaze on top, spread with a spatula and dust with nuts.

When completely cool, cut into bars and store in an airtight container.Zucchini And Tomato Relish(About two generous cups relish)2 pounds small zucchini, scrubbed and trimmed, cut into thin slices

1 pound small plum tomatoes, seeded and chopped

3 large cloves garlic, minced

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 teaspoons summer savory

2 teaspoons thyme

Sea salt and freshly ground black pepper to taste

1 large lemonTo prepare:In a large non-reactive skillet over high heat, add zucchini, tomatoes, garlic, oil, lemon juice, herbs, salt and pepper.

Mix well and bring to a boil.

Reduce the heat and simmer uncovered until the vegetables are tender, about 30 minutes.

Set off the heat.

Meanwhile, peel the lemon, remove the seeds and tough membranes and finely chop the pulp.

Add lemon pulp and mix well, taste and adjust the seasonings.

Transfer the relish to several ramekins or a large crock, cover with plastic wrap and refrigerate until serving time.

For best flavor, make two to three days ahead.

Serve with hamburgers or barbecued ribs.