Recently, I asked my social media community what crops were overflowing in their garden. And it seems that many of your gardens are abundant with zucchini! Tending a kitchen garden has wonderful benefits, however sometimes a certain vegetable or fruit comes into season and suddenly we have too much of a good thing! Once you have exhausted your repertoire of dishes for that particular ingredient, and neighbours and friends are well stocked with gifted produce, what then? I’ve put together some ideas and suggestions for your zucchini stockpile.
I will be working on some more guides like these in the future. If you have any questions or suggestions, please email me at info@stephaniealexander.com.au
Zucchini Salad
Toss paper-thin slices of zucchini with extra-virgin olive oil, lemon juice, salt and pepper and gently mix with rocket leaves or freshly chopped herbs. Shave over a little parmesan or ricotta salata and serve with bagna cauda (anchovy dipping sauce).
Zucchini and Pea Pasta Sauce
Saute sliced zucchini in extra-virgin olive oil until lightly coloured, then toss in a handful of torn basil leaves and a generous qty of boiled, buttered peas and cream (allow 1-2 tablespoons cream for each cup of peas). Grind on pepper, toss with cooked pasta and serve with parmesan cheese.
Giant Zucchini Cake
Based on a recipe from the late Roger Verve, the Cook's Companion features a recipe perfect for that monster zucchini that grew when your back was turned - like this one grown in St Michael's College Primary kitchen garden! See the Cook's Companion book or App for the full recipe.
Most zucchini are cooked lightly so they retain a little texture. This dish is a contrast, with the vegetable becoming soft and yielding - a good reminder that there is always more than one way of doing things. Find the full recipe in the Cook's Companion book or App.
Zucchini Flower Stuffings
Stuff zucchini flowers with finely chopped bocconcini tossed with mashed anchovy fillets; finely chopped mortadella sausage mixed with garlic, breadcrumbs, parsley, parmesan and drops of extra-virgin olive oil to make a paste; or very fresh ricotta cheese mixed with finely chopped spinach or silver beet and seasoned with salt, pepper and nutmeg.
