Nourishments—

An Answer To The Age-Old Question ‘What’s For Dinner?’

By Nancy K. Crevier

I was once a judge for a zucchini baking contest for Knoxs Foundation in Hartford. I tasted about a dozen different zucchini breads, muffins, cakes, quiches and dips, all featuring the summer squash. It was a delicious afternoon, for the most part, and I think the contestants were happy to have something else to do with the bounty from their gardens.

That’s because zucchini is a notoriously prolific producer, the kind of garden plant that grows in length and breadth from moment to moment. More than giving away the green squash, gardeners are often reduced to begging others to take zucchini off of their hands.

Except for me. I am jubilant because, at the end of August, I had one zucchini forming. Had I known the other blossoms were going to just remain blossoms before they withered away to nothing, I would have plucked them and battered them, and eaten them fried.

I am the only gardener I know who is unable to get my zucchini plants to produce. No matter where I’ve lived, no matter what techniques I employ — planting early, planting late; fertilizing, not fertilizing; planting in compost; or even assisting the bees’ work by poking a cotton swab into various blossoms and moving the pollen around — my zucchini plants are happy to act as mere groundcover. Big, broad leaves sprawl across the plot, decorated with bright yellow blossoms. But every year, while others are wheeling barrows full of overgrown zucchini to the compost heap, I am leaping for joy at my one or two fruits.

It is probably a salute to my stubborn nature that I continue to plant this recalcitrant plant every year.

Eventually, I break down and buy zucchini at the farmers’ market, or bow humbly at the altar of other gardeners willing to fill my arms with their zucchini cast-offs. I can count on finding it right through early autumn, too.

Zucchini is a wonderful and diverse food, as exemplified by that long ago contest and the endless recipes that crop up online and in books and magazines.

It is very low in calories, cholesterol and natural sodium, but high in fiber and vitamins A, C and B6. So a serving of lightly steamed zucchini is a dieter’s delight. It is when the yummy oils and butters and cheese sauces are added to zucchini that it loses its caloric edge. Yummy oils, butters, and cheeses are likely to be found in a zucchini recipe, because this vegetable (actually a fruit) is the perfect neutral vehicle for so many recipes, from main courses to desserts.

Thin slices of zucchini can stand in for lasagna noodles; larger or small round zucchini can be hollowed out, the insides sautéed with other vegetables, added to a grain and cheese or meat, and stuffed. Thin strips of zucchini make excellent “quickles,” by making a pickling liquid and pouring it over the zucchini while hot. Let the quickles stand at room temperature for a couple of hours, then refrigerate. Drain and serve as a side garnish to grilled fish.

Use zucchini steamed with celery and onions as the base for a cream soup, served hot or cold. It marries well with its summer garden partners, peppers, tomatoes, and eggplant in ratatouille stew, or sauté briefly in a bit of butter, add a squeeze of lemon and a pinch of salt for a simple side dish to complement grilled meats or fish. It is a wonderful addition to vegetarian chili, diced or grated.

Everybody has his or her favorite zucchini bread or zucchini muffin recipe, of course. Some like it spiced with cinnamon and nutmeg, others call for a dash of ginger as well and grated lemon zest. Sweeten it with sugar, brown sugar, maple syrup, or honey, add nuts or not. Raisins, dried cherries or cranberries, or minced fresh pineapple (well drained) are found in various zucchini bread and muffin recipes, as is the addition of chopped dark chocolate or chocolate chips. Toss in some grated coconut if that calls to you, because zucchini welcomes it with open arms.

Savory or sweet, plain or swimming in sauce, zucchini is the answer to the age-old question, “What’s for dinner?” Just don’t come knocking on my door. I’ll be hoarding that single zucchini of mine — if it makes it.

Zucchini Cake

5 C grated raw zucchini

2 C whole wheat pastry flour

2 tsp baking powder

 ½ tsp baking soda

2 tsp cinnamon

1 tsp ground ginger

½ tsp nutmeg

½ tsp salt

½ C chopped walnuts

 ¾ C shredded coconut

½ C dark chocolate chips

Grated rind of one orange

3 eggs

½ C plain lowfat yogurt

½ C canola oil

¾ C honey

Preheat oven to 375 degrees. Grease and flour a bundt pan.

Place grated zucchini in colander and drain for one-half hour. Gently squeeze any excess water out of it and set aside.

Stir together in large bowl, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Stir in walnuts, coconut, orange and chocolate chips.

In a medium bowl, whisk eggs, yogurt, oil and honey.

Stir zucchini into dry ingredients to thoroughly coat zucchini. Mix will seem dry.

Make a well in center of dry ingredients and pour in wet ingredients. Mix together, beating well for one minute.

Pour into prepared pan.

Bake at 375 degrees for 20 minutes. Reduce heat to 325 and continue baking for about another 30 minutes, or until cake springs back when gently pressed and a pick in center comes out clean. Batter should be pulled back slightly from sides of pan.

Cool cake on rack for one hour. Invert onto cake plate and tap bottom of pan to release cake. Continue cooling.

Serve with lemon curd and whipped cream.