Recipes for Shabbat

Zucchini

By Eileen Goltz

Zucchini is a summer squash, and as such, has a thin, soft skin and soft edible seeds,( whereas winter squash has a hard skin). It's available year-round but mid June through early September is its prime season. You should be choosing tender zucchini that are about 5 or 6 inches long with dark green skin. You can get the tiny "fingerlings" at specialty shops, but are very costly and if you choose carefully the regular ones are just as good.
Zucchini are a great source of Vitamin A and C and can be baked, fried, simmered, steamed, grilled, broiled pickled or eaten raw. In fact, it's completely edible once the stem end is trimmed. Due to its high water content, however, zucchini is best steamed or cooked as quickly as possible with a minimum of water.

Store your zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash it until just before you are ready to use it. At the first sign of wilting, use it immediately. Cooked zucchini can be covered and refrigerated for up to two days. To freeze your zucchini to use at a later day you should slice the zucchini into rounds, blanch it for two minutes, plunge it into cold water, then drain and seal it in airtight containers or baggies. Frozen zucchini can be kept for ten to twelve months.

If your zucchini is overly large, it will have more water. You can drain large zucchini of its water before proceeding with a recipe, much like as is done with eggplant. To drain, cut the zucchini into slices and arrange them in a shallow dish; sprinkle uniformly with coarse salt and let drain for 20 to 30 minutes. Strain under cold water, pat dry and proceed with recipe.

Tips for storing:

Shredded: check your favorite zucchini bread recipe for quantities, then shred the zucchini as though you were making bread or any other recipe today. Measure the amount needed into a freezer bag. Label and freeze until you're ready to bake.

Sliced: Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain and package, leaving 1/2-inch top space. Seal and freeze.

Equivalents

1 pound zucchini = 3-4 servings
1 pound zucchini = about 3 medium zucchini
1 pound zucchini = 2-1/2 cups chopped
1 medium zucchini = 1 cup sliced zucchini

The following recipes are not your typical zucchini quick bread or stir fry but rather some of my favorite "think out side the box" what do I make with my bumper crop recipes. They are so good you might just have to make double recipes because there won't be any leftovers.

POTATO AND ZUCCHINI FRITTATA (dairy)
This is an easy and filling supper dish. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.

Preheat the broiler. In a frying pan with an ovenproof handle heat the oil and sauté the onion, garlic and green bell pepper over a low heat, stirring constantly. Sauté until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan. Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice. In a bowl combine the eggs with the salt, pepper, oregano, and cayenne. Beat until combined. When all the vegetables are cooked, pour the egg mixture over them Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently (over a low heat) over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle). Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve. Serves 2 as a main course or 4 as an appetizer

LEMON ZUCCHINI BARS (pareve)

Preheat oven to 350. Grease and flour a 9X13 pan and set it aside. In a large bowl, combine the sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in the shredded zucchini and set it aside. In another bowl combine the flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the zucchini mixture. Mix thoroughly. Stir in the walnuts. Pour batter into a greased 9 x 13 inch baking pan. Bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Cool. Sprinkle top with sifted confectioners' sugar and cut into bars. Makes 2 dozen

GRILLED ZUCCHINI SANDWICH (dairy or pareve)

In a small bowl, combine mayonnaise, minced garlic, and lemon juice. Set the sauce aside in the refrigerator Preheat the grill for high heat. Brush vegetables with olive oil on each side. Then brush the grill grate with oil. Place the bell pepper and zucchini pieces closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The pepper may take a bit longer. Remove the vegetables from grill, and set them aside. While the vegetables are cooking, cut the focaccia into 8 slices. Spread garlic sauce evenly over top, and sprinkle with Feta cheese (if you are using cheese). Wrap the bread in foil and place it on the grill for about 2 to 3 minutes. Watch carefully so the bottom doesn't burn. This will warm the bread, and slightly melt the cheese. Remove the bread from the grill, and layer the grilled vegetables between two pieces of warmed bread. Serve warm. Serves 4

ZUCCHINI AND PEPPER SLAW (pareve)

With shredder blade of food processor, shred zucchini into long strips (you can cut them by hand if you prefer). Set them aside in a bowl. Sliver the red pepper and green onions and add them to zucchini. (Add the optional banana pepper for a spicy flavor.) In a small bowl whisk together garlic, mustard and honey. Then add the wine vinegar and olive oil and whisk to combine. Mixture should be quite thick. Season with salt and pepper. Just before serving, toss vegetables with vinaigrette. Makes 6 servings

SPICY PINEAPPLE ZUCCHINI BREAD (pareve)

Preheat oven to 350. In an electric mixing bowl beat the eggs until they are frothy, Add salad oil, sugar, vanilla. Continue beating until thick and foamy. With a spoon stir in the zucchini and pineapple. In another bowl combine the flour, soda, salt, baking powder, cinnamon, nutmeg, nuts and currents. Gently stir the flour mixture into the zucchini mixture and mix just until well blended. Divide the batter between 2 greased and floured 9x5 loaf pans. Bake for 1 hour

WARM CARROT, ZUCCHINI AND RED PEPPER SALAD (pareve)

A Note about Spinach
Often highly infested with thrips and aphids.
Only ‘Flat Leaf’ spinach is recommended because its flat surface lends itself to efficient washing. ‘Curly Leaf’ spinach is not recommended.

1. Soak the vegetable in cold water.
2. Add several drops of liquid detergent or vegetable wash.
3. Agitate vigorously and allow vegetable to soak for 3-5 minutes.
4. Remove and rinse under a heavy stream of water to remove all foreign matter and soap from leaves.
5. Thoroughly inspect both sides of every leaf under strong overhead lighting

Wash and dry the spinach leaves and lay them in a shallow serving dish. Cut the zucchinis in half crossways and then cut each half lengthwise in thin slices. Sauté the pepper and carrots in the olive oil, uncovered, over low heat for about 10 minutes. Season with lots of salt and pepper. Cover the skillet and cook gently for around 25 minutes or until the vegetables are tender. Stir in the Zucchinis, cover again and leave for another 10 minutes. The Zucchinis should be tender but still have their color. To serve, place the warm salad with its juices onto the spinach leaves. Serves 4. This recipe can be double or tripled.

ZUCCHINI PANCAKES WITH BASIL CHIVE CREAM (dairy)

Make basil chive cream:
Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.

Make pancakes:
Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.

Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture. Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary. Serve immediately, with basil chive cream.
Makes 15 pancakes as hors d'oeuvre or side-dish servings.

From Gourmet August 2002

ZUCCHINI AND PARMESAN SKILLET CAKE

Very thinly slice zucchini crosswise (about 1/16 inch thick) with a mandoline or other manual slicer.

Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté zucchini and garlic, stirring, until zucchini is just beginning to soften, about 8 minutes. Transfer to a bowl and cool 10 minutes. Add basil and salt and pepper to taste. Melt remaining tablespoon butter in an 8-inch nonstick skillet and remove from heat. Arrange one fourth of zucchini mixture in a layer in skillet and sprinkle with one fourth of parmesan. Repeat layering 3 times. Cook skillet cake over moderate heat until bottom of cake is well browned, 5 to 7 minutes. Slide cake onto a large flat plate, then place skillet over cake and, holding plate firmly, invert cake back into skillet. Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, 4 to 5 minutes more. Slide cake onto a platter. Makes 4 (side dish) servings.

ZUCCHINI AND RICE SOUP (pareve or dairy or meat)
Depending on what type of broth you use you can make this soup dairy or meat or pareve and all the variations are equally delicious.

In a large saucepan over medium heat, cook the onion in the olive oil until it is very tender and golden, 8 to 10 minutes. Add the zucchini and cook, stirring often, until soft, about 5 minutes. Add the broth and bring it to a simmer. Add the rice, salt, and pepper. Cover and cook until the rice is tender, about twenty minutes.

Remove the soup from the heat and stir in the parsley and cheese (if you are using a pareve broth). Serve immediately.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.