Versatile Zucchini
I’m always looking for another vegetable recipe. We are supposed to eat a lot of them and really, we can only eat so many steamed and buttered vegetables. Again, flavor is the key. So, in zucchini we have versatility. It can be fried, sautéed, baked, stuffed, steamed, and boiled. It provides a nice crunch or a satisfying flavorful bulk to dishes.
Zucchini originated in the Americas, but found fame in Italy. Unlike most other vegetables that had to leave home to gain acceptance, zucchini stayed away a long time. It was only re-introduced into the United States in the 1920’s, most likely brought back by Italian Immigrants. I don’t even remember eating this vegetable until the mid 1970’s, when a neighbor sent one over from her garden. Now I wouldn’t know what to do without this summer staple.
A good zucchini is dark green or golden yellow and about 8 inches long. It has an unblemished skin and is firm to the touch. When stored in the refrigerator they get small brown blemishes on them, so only keep them there about 3 days.
If I’m not making Ratatouille, an easy French/Italian stew, or simply sautéing sliced zucchini and onions in good olive oil, I’m stuffing it. Stuffed zucchini is a great way to use leftovers, or to make a unique supper. The stuffing always needs a bread crumb, and the pulp scrapped out of the center of the squash. Bread crumbs can be almost anything and can add some real zip to your stuffing.
I recently used the leftover and crumbled garlic bagel chips as my “bread crumbs”. Cheese is often part of a zucchini stuffing and here let your imagination – or whatever is in the refrigerator -rule. The last bit of onion, corn or olives can add flavor and substance. There is nothing more expensive than throwing food away. Use the following recipe as a template to make your own stuffed zucchini masterpiece and enjoy!