2010 (37)
Zucchini
A easy-to-prepare green vegetable finally gets its due...
Zucchini is an abundant vegetable at our local farmers markets here in Oklahoma City. It's easy to grow and does well in our climate. My dad, a master gardener, always says, "If you have to buy zucchini, you must not have many friends!" He is right. Anyone who takes the time to plant zucchini will always end up with way more than they need. By the way, if any of my friends have a zucchini bumper crop they'd like to share, be sure to let me know!
The thing about zucchini is that people only seem to prepare it in a few different ways. Zucchini bread is pretty ubiquitous, and though delicious, doesn't really seem to highlight the zucchini as much as you might think. Grilled zucchini is pretty good, but it always plays second fiddle to whatever else is on the grill and often ends up overcooked or undercooked, or worse, tasting like a bratwurst. Ratatouille is a classic dish that involves zucchini, but often it seems like a filler compared to the other strong flavors.
Last week I was inspired while watching an old episode of Iron Chef to make a couple dishes that highlight the zucchini's versatility. Anyone who knows me knows that I love stuffing meat and tying it up with twine, so that is what I tried. I made a zucchini stuffing with raw diced zucchini, a little fresh parsley, some shallots, and a bit of melted butter. I pounded out some skinless chicken breasts, filled them with the stuffing and rolled them up, and then wrapped a few slices of thin cut bacon on the outside. I browned the outsides in a cast iron skillet, and then popped the whole pan in the oven on 350 until the chicken was cooked through.
The whole thing was really lovely, and the stuffing wasn't overcooked at all. The zucchini really did lend a little moisture to the chicken and the flavors mingled nicely. The bacon was a bit overpowering (but tasted SO good) and the zucchini wasn't quite the star of the dish like I'd hoped. Overall though, it was a pleasing interpretation.
The next night I made cheddar jalapeno burgers and a black bean & zucchini slaw. The slaw was just black beans, diced raw zucchini, bell pepper and a dressing made from sour cream and a little Coral Snake salsa, courtesy of The Iguana. The slaw was just what I'd been looking for. The raw zucchini texture was really pleasing coupled with the beans. I thought the salad was really refreshing. Next time I might kick up the heat with some fresh chopped jalapeno, instead of just bell peppers.
I think another good idea would be a sweet salad. Chopped zucchini with mint, melon, bell peppers... Hmmm. I'll have to give that a whirl one of these days!
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