And, by the way, how do you spell it? I think this is the accepted form. Tomorrow is the first day of summer, and if you’re a gardener — or the friend of one– it’s not to early to start planning for National “Leave a Zucchini on Your Neighbor’s Porch” Week. I’ve actually never grown zucchini, because I have so many generous friends who do. This vegetable is good for everything from soup to dessert. If you have a particularly large one, you can stuff it with a ground meat seasoned with cumin, oregano, garlic and mint (some chopped tomatoes, if you like) for a Mediterranean-style entree. Here are two recipes that I think are excellent examples of zuke versatility. If you have a copy of Jane Brody’s Good Food Book (and I hope that you do!) check out her recipe for Zucchini Fritatta.
I’m not sure of the origin of this recipe; I may have gotten from a fellow teacher in Kansas City who probably brought it to some luncheon, as my copy is scribbled on the back of a blank test form. When I pulled this scrap out of my bag home the other day and prepared it, I had forgotten how delicious it is! It is reminiscent of home-made pickles.
- 3/4 cup sugar (I used about 1/2)
- salt and pepper – you decide
- 2/3 cup vinegar ( I used a combination of balsamic vinegar and apple cider; red wine vinegar would also be good.)
- 5 cups of thinly sliced zucchini
- 1/2 red onion, thinly sliced
- 1 green pepper, chopped
- 2 stalks celery, sliced
Mix it all up and refrigerate. It keeps very well and gets better every day (just like you!).
Grease and flour a Bundt cake pan. Preheat the oven to 375.
Mix in a large bowl:
- 3 cups peeled and grated zucchini
- 3 cups sugar (you could probably get by with 2 cups)
- 4 eggs
- 1 1/4 cup oil
- 1 teaspoon vanilla
Combine and add:
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup nuts, optional
- 1 cup chocolate chips, also optional
- 1/2 cup cocoa, also optional
Pour into the pan and bake for 40 – 45 minutes. It’s good with cream cheese frosting, but isn’t everything? You can see that this can be made to be a chocolate cake or not. 1 teaspoon cinnamon can also be added.
I have to be honest: I don’t think you need that much oil. I think you could leave out 1/2 cup, but it’s been a while since I’ve made this. Tell you what: I’ll make it up next week and let you know.