Recipes for Shabbat
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.
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.
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
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
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
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
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
A Note about Spinach
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.
Make basil chive cream:
Very thinly slice zucchini crosswise
(about 1/16 inch thick) with a mandoline or other manual slicer.
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 2003