Summer's Iconic Squash: Zucchini

Fine Cooking Editors, editor

Scott Phillips

Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette

Scott Phillips

Grilled Zucchini with Chive Oil

Scott Phillips

Photo: Scott Phillips

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by Maryellen Driscoll
from Fine Cooking #106, p. 62-67

At our farm in upstate New York, zucchini is one crop no one is eager to harvest. Picking the “just rights” (not too big and not too small) from the low-to-the-ground, bushy plants means a lot of bending—down, up, down, up—while lugging an increasingly heavy tote along 300-foot rows. So there’s your backache. With that, you’re apt to get a rash from wrist to elbow from brushing against the prickly stems. Then there are the busy, buzzy, squash-blossom-loving bees; they aren’t the easiest coworkers to get along with.

And yet, at the end of the day, when I’ve no idea what to make for dinner, zucchini is most often what I reach for. Enthusiastically. That’s because it pairs naturally with practically everything else that grows in the garden in summer and early fall. It has a texture and a nutty essence that I love (as well as delicous, subtly flavored blossoms). And it’s just so easy to prep and cook on the stove, in the oven, or on the grill. Of course, if you make the salad, you don’t have to cook it at all.

Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette		Grilled Zucchini with Chive Oil
Sautéed Zucchini with Za'atar and Crispy Chickpeas		Fried Squash Blossoms
Linguine with Squash Blossoms and Lemon Cream Sauce		Chocolate-Nut Zucchini Bread

Photos: Scott Phillips

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Comments (2)

Scarole writes: Maryellen: you wrote :you’re apt to get a rash from wrist to elbow from brushing against the prickly stems (of the zucchini).
Here's a helpful hint.... get an old pair of knee socks and cut off the toe, slip them up your arms when picking anything prickly or sensitive to your skin.
I have been trying to grow zucchini for years here in northern Georgia but lose them early in the season to squash vine borers and squash bugs. I grow organically and so far there's nothing that stops the critters. Posted: 8:45 pm on September 9th

Ladyfish65 writes: Za'tar with anything is pretty tasty. I will give this a try. I have quite a few recipes on my blog for zucchini, Lori's Lipsmacking Goodness. I make them all the time, especially the mock crab cakes. Posted: 6:55 am on September 8th

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