Zucchini squash (cucurbita pepo) is a summer squash that yields a prodigious crop from just a few plants and is so easy to grow. In April, I planted five starts. The plants are producing an incredible amount of zucchini. Last year I only planted one start as my notes from 2014 warned me that I had way too much production. However, 2015 produced too little. Was it the weather?
Zucchini is delicious and one of the very low calorie vegetables; providing only 17 calories per 100 grams. It contains no saturated fats or cholesterol. Its peel is a good source of dietary fiber and zucchini has anti-oxidant value.
We had a house full of guests over the 4th of July weekend and my garden provided much for lunch and dinner. I sautéed grated zucchini, baked stuffed zucchini, sliced and served raw zucchini and made zucchini muffins. The following were two of my favorites:
Stuffed Zucchini (serves 6)
3 zucchini
2 tablespoons extra-virgin olive oil, plus extra for drizzle
1/2 cup brown mushrooms, chopped
1 small yellow onion, chopped
3 Roma tomatoes, chopped
2 tablespoons fresh oregano, chopped
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground pepper to taste
Heat oven to 425 degrees F.
Halve the zucchini lengthwise and scoop out the seeds and soft center flesh. I used a melon baller. Reserve center flesh. Arrange zucchini in baking dish and drizzle with extra-virgin olive oil and season with salt and pepper. Chop the reserved center flesh and set aside.
Heat olive oil over medium heat and saute’ mushrooms and onions for about 5 minutes until soft. Add tomatoes and chopped reserved zucchini, season with salt and pepper and cook for another minute. Remove from heat and stir in oregano.
Fold in Parmigiano-Reggiano. Using a spoon, mound the vegetable mixture into to the scooped out zucchini and roast for about 15 minutes. If desired, add additional cheese and broil for about 2 minutes to brown.
Simple Sautéed Zucchini
4 small zucchini, grated
4 tablespoons Ghee (clarified butter)
Salt and freshly grated pepper
Heat Ghee in a saucepan over medium heat until melted. Add grated zucchini, salt and pepper and cook about 2 – 3 minutes until serve. Serve immediately. This is so easy and tastes so fresh.
