What to do with Zucchini

By Sandy Hu
A new video for Video Friday

Zucchini is the poster child for summer‘s largesse. There’s so much of it that you begin to wonder, what else is left to do with this prolific ingredient?

For an easy side dish, I like to cut zucchini in half lengthwise, cook in olive oil on both sides until softened, then season with sea salt, a few grindings of black pepper, and top with grated lemon peel or Parmesan cheese. I dice it to incorporate into Chinese fried rice and slice it for pizzas or green salads.

And here are some other great ideas for zucchini from previous Special Fork blog posts:

• Ratatouille, the classic Provençal vegetable stew
• Mediterranean Barley Almond Salad, a hardy salad that’s great for potlucks
• Zucchini “Crab” Cakes, budget-friendly fried patties using zucchini instead crab

Today, we’re using a vegetable peeler to make zucchini ribbons and demonstrating a salad recipe created by Katie Barreira, who was a Special Fork cooking newbie blogger during our first three years.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Katie’s Can’t Beat the Heat Summer Squash “Pasta” Salad
Serves 2 as a main dish

1 medium zucchini, ends trimmed
1 medium yellow summer squash, ends trimmed
Kosher salt and freshly ground black pepper
1 medium shallot or 2 cloves garlic, minced (about 2 tablespoons)
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
2 teaspoons honey
1/3 cup canola or vegetable oil
1 small serrano chile, very thinly sliced crosswise (on a mandoline or hand-held slicer, if you have one)
1/2 cup toasted pine nuts
1/3 cup raisins
1/4 cup grated ricotta salata or Parmesan cheese

1. Using a vegetable peeler, mandoline or hand-held slicer and working around the zucchini, cut thin lengthwise strips from all 4 sides of the squash, stopping when you reach the seeds. Cut the yellow squash in the same fashion.
2. Place a strainer in the sink and add a single layer of squash to line the bottom of the strainer; sprinkle with a generous pinch of salt. Continue layering with the remainder of the squash, salting between layers. Let sit for 15 minutes, then rinse under cold water and dry squash slices thoroughly between paper towels.
3. While the squash sits, whisk together the shallots or garlic, mustard, vinegar and honey; slowly whisk in the oil.
4. In a large bowl, toss the squash, serrano chile, pine nuts and raisins with the dressing; season to taste with salt and pepper. Serve sprinkled with the grated cheese.

Recipe by Katie Barreira

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