Zucchini, 12 ways
These recipes come from Mark Bittman.
The recipes below will feed about four, but adjust up or down as necessary. The first recipe in each category is the main recipe, then the two that follow are variations. All the ingredients are in bold, so you can easily see what you’ll need. Salt and pepper are assumed.
RAW
1. Carpaccio
Peel 1 pound zucchini into ribbons with a vegetable peeler, then spread out on a platter. Whisk together 1 ⁄ 4 cup olive oil and the juice of 1 lemon. Drizzle over the zucchini ribbons and scatter shaved Parmesan over the top.
2. Crostini with Ricotta and Mint
Shred the zucchini. Toss together the zucchini, 1 cup ricotta, 2 tablespoons olive oil, and the lemon juice. Skip the Parmesan and serve on toasted crusty bread. Garnish: chopped fresh mint.
3. Tahini Salad
Slice the zucchini into thin rounds with a knife or mandoline. Whisk 2 tablespoons tahini into the olive-oil-and-lemon mixture, adding water as needed to thin to a pourable consistency. Toss the zucchini slices with the dressing. Garnish: chopped fresh parsley.
GRILLED
4. Za’atar Spiced
Make a medium-low fire in a grill with the rack 4 inches from heat. Cut 1 ½ pounds zucchini into 1 ⁄ 2-inch slices. Combine 1 ⁄ 4 cup za’atar and 2 tablespoons olive oil. Rub the zucchini with the za’atar, and grill, turning once, until browned and tender, 6 to 8 minutes. Garnish: parsley.
5. Barbecue
Skip za’atar and olive oil. Combine 1 ⁄ 2 cup ketchup, 2 tablespoons each red wine and brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon each Worcestershire, dry mustard, and chili powder. Quarter the zucchini lengthwise, then cut crosswise into 3-inch wedges. Baste with sauce as it grills.
6. Fresh Tomatoes and Mozzarella
Skip the za’atar; grill using 1 ⁄ 4 cup olive oil. Slice 1 ½ pounds ripe tomatoes and 1 pound mozzarella into 1 ⁄ 4-inch-thick rounds. Toss (or layer) with the grilled zucchini, and drizzle with balsamic vinegar and olive oil. Garnish: chopped fresh basil.
SAUTÉED
7. Pasta with Sausage
Cook 2 minced garlic cloves and 8 ounces chunked Italian sausage in 3 tablespoons olive oil in a skillet over medium heat; remove. Cook 1 ½ pounds cubed zucchini until lightly browned, 10 minutes. Toss with the sausage and 1 pound cooked pasta. Garnish: parsley and olive oil.
8. Panzanella
Omit the garlic, sausage, and pasta. Sauté 3 slices cubed stale bread until crisp; remove. Add 2 tablespoons olive oil before cooking the zucchini. Toss the bread and zucchini with 1 pint halved cherry tomatoes, shaved Parmesan, basil leaves, 1 tablespoon red-wine vinegar, and 1 ⁄ 4 cup olive oil.
9. Dip
Omit the garlic, sausage, and pasta. Cook the zucchini until nicely browned; cool. Purée in a food processor with 1 ⁄ 2 cup toasted pine nuts, 1 ⁄ 4 cup lemon juice, 1 ⁄ 2 teaspoon minced garlic, pepper, and 2 tablespoons tahini until smooth. Add a few teaspoons water or olive oil to thin, if necessary.
MICROWAVED
10. Vegetable Soup
Put 1 pound chopped zucchini, 1 cup corn kernels, 2 sliced garlic cloves, 2 chopped tomatoes, and a splash of stock in a microwave-safe bowl. Season, cover, and microwave on high until vegetables are tender, 8 to 10 minutes, stirring after 4 minutes. Garnish: basil and olive oil.
11. Curried
Substitute 5 ounces baby spinach for corn, minced ginger for garlic, and 3 ⁄ 4 cup coconut milk plus 1 ⁄ 4 cup stock or water for tomatoes. Mix in 1 tablespoon curry paste. Cover and microwave until zucchini is tender, 8 to 10 minutes, stirring after 4 minutes. Serve with rice. Garnish: cilantro.
12. Zucchini Confit
Cut 1 ½ pounds zucchini into 1 ⁄ 2-inch pieces, put in a bowl with 1 ⁄ 4 cup (1 ⁄ 2 stick) butter or olive oil (or a little of both), cover, and microwave until tender, 4 to 6 minutes, stirring halfway. Garnish: chopped fresh parsley.