Zucchini Tips from Williams-Sonoma
Adapted from Williams-Sonoma Kitchen Companion (Time-Life Books, 2000)
Both summer and winter squashes are members of the gourd family and are native to the Americas. Summer squashes are generally eaten while small and tender, and are best when young and fresh. All summer squashes are similar in flavor. Enormously versatile, they can be shredded or sliced and eaten raw, or cooked using a variety of methods, including sautéing, steaming, broiling and grilling. Additionally, they can be halved, hollowed out, filled and baked. Squash blossoms can be sautéed and used in quesadillas, pastas or soups. Or they can be filled with cheese, then battered and deep-fried.
Selecting
Look for small summer squash early in summer. Throughout the season, select firm, unblemished specimens.
Storing
Put summer squashes in a perforated plastic bag and keep them in the crisper section of the refrigerator for up to 3 days. Use squash blossoms within 24 hours; place them in one layer on a baking sheet lined with paper towels and refrigerate until using.
Preparing
Trim the ends of summer squashes, then hollow them with a tablespoon if you plan to stuff them, or slice, chop or shred them as called for in a recipe.
ZUCCHINI RECIPES
Fusilli with Raw Zucchini, Mascarpone & Ricotta
Serves 4-6
This is the consummate pasta dish for a kitchen-wary cook who nonetheless wants to show off a modicum of culinary savvy. It's also a wonderful solution for anyone who wants to get off easy on a hot summer day. Nothing but the pasta is cooked—the rest of the ingredients are blended until they become a lovely pale green paste. The mild, almost sweet taste of the mascarpone complements the other flavors, both savory and sweet.
Ingredients:
2 small very fresh zucchini, trimmed and cut into large chunks
1/4 cup mascarpone cheese
1/4 cup ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
1/2 tsp. grated lemon zest
4 fresh basil leaves, chopped
Salt and freshly ground white pepper, to taste
1 lb. fusilli
2 Tbs. coarse salt
Directions:
In a blender or food processor, combine the zucchini, cheeses, lemon zest and basil. Process until a light green paste forms. Season with salt and white pepper. Set aside.
Bring a large pot three-fourths full of water to a boil over high heat. Add the pasta and the coarse salt, stir well and cook until the pasta is al dente (tender but firm to the bite), about 9 minutes. Drain the pasta, reserving 1/4 cup of the cooking water.
Place all of the sauce in a warmed serving bowl and stir in the cooking water. Add the pasta and toss well to coat with the sauce. Serve immediately.
Adapted from Williams-Sonoma Savoring Series, Savoring Tuscany, by Lori De Mori (Time-Life Books, 2001).
Frittata with Zucchini & Goat Cheese
Serves 8-10
A staple in Liguria, Italy, frittatas are often made with fresh vegetables, aromatic herbs and goat cheese (goats commonly graze on the steep coastal hillsides).
*Macaroni Kid Tip: The Calphalon Unison Slide Nonstick Frittata Pan provides great results and you can use the pans separately when you're not making a frittata.
Ingredients:
10 eggs
1 tsp. salt
1 1/2 Tbs. unsalted butter
2 to 3 small zucchini, sliced 1/8 inch thick
2 Tbs. fresh oregano leaves
2 tsp. chopped fresh flat-leaf parsley, plus more for garnish
4 oz. goat cheese, crumbled
Arugula salad for serving (recipe follows)
Directions:
In a bowl, whisk together the eggs and 1/2 tsp. of the salt. Set aside.
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. When it foams, add the zucchini and sprinkle with the remaining 1/2 tsp. salt. Sauté for 30 seconds. Add the oregano and the 2 tsp. parsley and cook for 30 seconds.
Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to low and cook, without stirring, 4 to 5 minutes more.
Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Reduce the heat to low and cook, covered, for 3 minutes. Remove the top pan and continue cooking until the eggs are set, about 5 minutes more.
Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with parsley. Serve with the arugula salad.
Williams-Sonoma Kitchen.
Arugula Salad
Serves 8-10
*Macaroni Kid Tip: I couldn't live without my Chef'n Citrus Juicer - it makes quick work of juicing lemons and limes for salad dressings.
Ingredients:
1 garlic clove, minced to a paste
Pinch of lemon zest
Juice of 1/2 lemon
Pinch of dry mustard
1 Tbs. white wine vinegar
Pinch of sugar
1/2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
3 Tbs. olive oil
5 oz. arugula
Directions:
In a small bowl, whisk together the garlic, lemon zest, lemon juice, mustard, vinegar, sugar, the 1/2 tsp. salt and pepper. Slowly drizzle in the olive oil, whisking constantly. Adjust the seasonings with salt. In a salad bowl, combine the arugula and the vinaigrette and toss well. Serve immediately.
Williams-Sonoma Kitchen.
Baked Penne with Corn, Zucchini & Basil
Serves 8
Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, including sweet corn, zucchini and fresh tomatoes.
*Macaroni Kid Tip: If you don't have a Microplane Rasp Grater, you're missing out on one of the handiest kitchen tools ever invented. It's perfect for zesting citrus fruit, grating cheese and a variety of other tasks. Seriously, this is a Macaroni Kid must!
Ingredients:
Kosher salt, to taste
1/2 lb. penne
6 Tbs. olive oil, plus more as needed
Kernels cut from 2 ears of corn
Freshly ground black pepper, to taste
8 zucchini, about 2 lb. total, cut into half-moons
1/2 yellow onion, diced
4 tomatoes, cored, seeded and cut into 1-inch chunks
1 Tbs. sliced garlic
1 tsp. chopped fresh oregano
1/4 tsp. red pepper flakes
1 Tbs. tomato paste
1/4 cup white wine
1/2 cup thinly sliced fresh basil
6 oz. mozzarella cheese, grated
2 oz. Parmigiano-Reggiano cheese, grated
Directions:
Preheat an oven to 400ºF.
Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm.
Williams-Sonoma Kitchen.
Grilled Summer Squash with Fresh Mint Vinaigrette
Serves 6-8
Ingredients:
4 zucchini, about 1 1/2 lb. total
4 yellow summer squashes, about 1 1/2 lb. total
Olive oil for drizzling, plus 2 Tbs.
2 Tbs. rice vinegar
1/2 cup chopped fresh mint
Kosher salt and freshly ground pepper, to taste
1 Tbs. sesame seeds, toasted
Directions:
Prepare a medium fire in a grill. Brush and oil the grill grate.
Cut the zucchini and summer squashes crosswise on a sharp diagonal about 1/2 inch thick. Drizzle with olive oil and toss to coat evenly.
Place the zucchini and squashes on the grill directly over the heat. Cook, turning once, until nicely grill-marked on all sides, about 2 minutes per side.
Transfer the zucchini and squashes to a large bowl. Add the 2 Tbs. olive oil, the vinegar and mint and toss to coat evenly. Season with salt and pepper. Sprinkle with the sesame seeds and serve immediately.
Adapted from Williams-Sonoma Grill Master, by Fred Thompson (Weldon Owen, 2011).
Tomato-Zucchini Tart with Goat Cheese
Serves 6-8
For this tart, a simple mixture of summer vegetables and fresh goat cheese bakes in a buttery cornmeal crust. Look for stone-ground cornmeal, which retains more of the nutritious (and flavorful) germ and bran than corn ground by metal grinders. Serve thin slices of the tart for a beautiful appetizer, or accompany it with a salad for a light lunch.
*Macaroni Kid Tip: I know it sounds indulgent to purchase a knife for a singular purpose, but I am absolutely head-over-heels in love with my Wusthof Classic 5" Tomato Knife - it gives you perfect tomato slices every time.
Ingredients:
For the Cornmeal Dough:
1 cup all-purpose flour
1/2 cup fine stone-ground cornmeal
1/2 tsp. salt
6 Tbs. (3/4 stick) unsalted butter, cut into pieces
1 egg
1/4 cup cold water
1 Tbs. olive oil
1/2 lb. zucchini, cut into rounds 1/8 inch thick
Salt and freshly ground pepper, to taste
5 oz. fresh goat cheese, crumbled
3/4 lb. plum tomatoes, sliced
1 tsp. coarsely torn fresh thyme sprigs
Directions:
To make the cornmeal dough, in a food processor or large bowl, combine the flour, cornmeal and salt. Add the butter and pulse or rub in with your fingers or a pastry blender until the mixture resembles coarse crumbs. Add the egg and water and pulse or stir just until the dough begins to come together. Flatten the dough into a disk, wrap with plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
In a large fry pan over medium-high heat, warm the olive oil. Add the zucchini and season lightly with salt and pepper. Reduce the heat and cook, stirring frequently, until the zucchini is softened but not browned, about 5 minutes. Transfer the zucchini to a paper towel-lined plate to drain.
Position a rack in the lower third of an oven and preheat to 375°F.
Roll out the dough into a 12-inch round about 1/4 inch thick. Fit into a 9-inch fluted tart pan with removable sides. Fold the edges of the dough over and press into the sides of the pan, forming a double thickness around the pan rim. Using a sharp paring knife, trim off any excess dough overhanging the rim.
Arrange half of the goat cheese on the bottom of the crust. Arrange the tomatoes and zucchini in overlapping concentric circles on top of the cheese. Season lightly with salt and pepper. Top with the remaining cheese and the thyme sprigs.
Bake until the crust is golden brown and the juices are bubbling, 35 to 40 minutes. Remove the pan rim and let the tart cool for 10 minutes. Cut into wedges and serve warm. Serves 6 to 8.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).
