Yes, in the blink of an eye, they are back. The zucchini are here and I need to find ways of using them. So here it is, the first zucchini recipe of summer 2016.
The name of this salad is totally unpromising, BOILED zucchini salad. But trust me it is good. Normally i wouldn’t have given it a second look, but the recipe is from the opinionated Queen of Italian cooking, Marcella Hazan, now sadly gone. I’ve never made a recipe of hers that was a failure. My sister had also been singing its praises.
This is a simple salad of steamed zucchini, dressed with garlic, olive oil, red wine vinegar, salt, pepper and parsley I made it with some different shaped zucchini I had. Some of them were a bit larger than ideal, but it was still good. It is soft and creamy, with a zippiness from the vinegar that raises it above the ordinary.
It is the time to get out your best oil, vinegar and salt because it depends completely on the ingredients.
It is a “definitely more than the sum of its parts” dish. Great with just some fresh crunchy bread.
marcella hazan's boiled zucchini salad
author: marcella hazan
recipe type: salad
cuisine: vegan, italian
- 4 small zucchini
- 1-2 cloves of garlic crushed to a paste
- olive oil
- red wine vinegar
- chopped flat leaf parsley
- Steam the zucchini until very tender. They need to be soft so they just hold together.
- Cut in half lengthways and remove the top and bottom and place on a plate.
- Smear the cut surfaces with the garlic.
- Tilt the plate so any excess liquid runs off.
- After the zucchini has drained, drizzle it with olive oil, sprinkle with red wine vinegar, salt, pepper, and chopped parsley.
- Taste and adjust the seasoning. I like mine with plenty of tang from the red wine.
My garlic in the photo of the recipe is a bit too coarse, it is better if it is a paste, unless you like chomping into chunks of garlic.
I have a great crop of eggplant this year so I’ve been looking for ways to use them.
A month or so ago I saw Adam Liaw on SBS, cooking Nasu Dengaku, that wonderful Japanese dish of grilled eggplant with miso, and I mentally filed it away to use when the eggplant ripened.
When I went searching this week for the recipe, I came across this simpler one, which is less work. I’ve dropped the amount of oil in it as well. While it is not as fancy and good looking as the genuine one, it does taste great.
Fresh from the success, I decided to have a go at the same dish using zucchini, because I have SO MANY. This is a good way to use up the larger ones that have gotten away.
The zucchini were not as delicious as the silky eggplant, but still pretty good.
I think this would work well with many vegetables.
miso roasted eggplant (and zucchini)
author: quincesandkale adapted from SBS website
recipe type: savoury
- 1 large eggplant cut into 2 cm pieces OR equivalent small eggplants halved
- ½ tbs of olive oil
- 1½ tbs miso (I used a mild white miso)
- 1 tbs mirin
- ½ tbs sugar
- ½ tbs cooking sake
- 1 tbs water
- Preheat the oven to 200 C fan forced or 210 if you don't have a fan forced oven.
- Toss the eggplant or zucchini in the oil and put in a single layer in a baking dish.
- Sprinkle with salt.
- Roast for 20 minutes or until soft and lightly golden.
- Mix all the remaining ingredients until smooth.
- Pour over the vegetables and return to the oven for another 10 minutes for the sauce to caramelise.
- Garnish with some finely chopped spring onion and toasted sesame seeds.
I also made this with some zucchini cut into 1 cm thick sticks
I am a firm believer in the truth that most things can be turned into patties or fritters and they will taste good.
At the moment I am putting grated zucchini into everything. My hand has been forced by the neglect of a few zucchini that have grown into monsters in just a few short days. You can see a couple of them lurking in the background of the photo. They are about 40cm long.
For dinner I decided to make some green fritters, so called because everything in them is green. They are not spiced apart from some parsley, garlic, salt and a small amount of grated dried up vegan cheese that I found lurking in the fridge. The zucchini and broccoli are not hidden in these fritters. They are the stars. The two work well together with the zucchini forming a soft background and the broccoli providing a little bit of bite.
They are easy to make and delicious and they take just five minutes to prepare, and a little more than 10 minutes to cook.
- 1 cup grated zucchini
- 1 tsp salt
- 1 cup broccoli chopped roughly into about 1 cm pieces or smaller
- ¼ cup chickpea flour
- 1 clove garlic crushed
- 15 grams grated vegan parmesan
- 2 tsp oil
- Put the grated zucchini into a colander, sprinkle with the salt.
- Steam the broccoli for a few minutes, it still needs to remain firm.
- Squeeze the zucchini firmly with your hands to remove as much water as possible.
- Put the broccoli, zucchini, chickpea flour, garlic and parmesan in a bowl and mix until combined.
- Heat the oil in a frying pan and add the mix to make 4 large or 6 small patties.
- Turn the heat to low and cook each side for 5 or 6 minutes.