IASK YOU, who has memories of zucchini? Just the word brings clear images to mind. We had just returned from a week plus in North Carolina in the late 60’s, it had rained in our absence, so that the small garden patch was lush. I went in the house and was stopped by shouting and laughter from my boys. The oldest was chasing number three with something that resembled a very fat baseball bat. It wasn’t too dangerous, but rather a messy situation.

I was always glad that any altercation should take place outside, beyond that, memory fades somewhat. I don’t remember that any punishment was handed out. No one needed stitches, and there was just a bit of green on the siding.

Then the next question arises, did I cook anything with these formidable green tubes? I tried one, the skin was rather tough, but the sauté would have been enough for a side dish for twelve.

Some recipes follow. The smaller the squash, the more tender the skin. Less than 8- 10inches seem to be the most preferred.

Vegetable Sauté with

Zucchini

1 red pepper sliced and cubed

1 yellow pepper sliced and cubed

1 medium onion sliced and cubed

Olive oil Salt and pepper

2 cloves of garlic, minced

2-3 zucchini cut in 1 inch cubes

2 tablespoons fresh basil, cut in narrow strips

Grated fresh parmesan

Sauté the peppers and onion in olive oil till almost tender. Add the garlic and the cubed zucchini. Sauté at medium high heat till zucchini are almost tender. Toss with parmesan and basil. Correct seasoning.

Variations:

(1) I often add the above mixture while warm to rice which has been cooking at the same time. After mixing the vegetables with the rice, I correct the seasonings, perhaps adding more parmesan and olive oil. Serve as a side dish.

(2) If you have enough of the rice mixture left over, place it in a pie pan, mix in some grated Monterey Jack cheese, top with more cheese, and heat in the oven. Top with a fried egg, and then with enchilada sauce…a great main dish.

(3) Add basic vegetable sauté to 6 oz of pasta, which has been cooked in salted water, drained but not rinsed. Add more parmesan and olive oil as desired. This might be great with the addition of halved cherry tomatoes (uncooked) and sliced kalamata olives, as well.

Note: you can vary the amount of rice or pasta to which the vegetable mixture will be added. In these days, when starch reduction is so much emphasized as part of a healthy diet, it is a fine option. The more “veggies” the better.

Zucchini Julienne

From Mollie Katzen’s “the Enchanted Broccoli Forest” I include her notes.

“Use only the smallest ones and cut them as thinly as possible with loving care. The delicacy of the texture will surprise you, as will the appearance of this beautiful unusual (and simple) salad”

4 small (5-inch) zucchini

1/4 cup olive oil

6 tablespoons red wine vinegar

Salt and black pepper to taste

1 medium scallion, finelyminced

1/2 teaspoon oregano 1/2 teaspoon basil Optional Additions: A clove of garlic, crushed Finely-minced red onion Thinly-sliced mushrooms Finely-minced parsley

Small wedges of tomato

Using a very sharp knife, cut the zucchini into julienne strips by slicing them thinly lengthwise, then even more thinly widthwise.

Place the zucchini in a bowl. Add all other ingredients, mix gently by thoroughly, and refrigerate until very cold.