Zucchini as duct tape

First off, the inspiration for this blog comes from my neighbor, Amy Lindsley, who came up with then name for the blog, has been incredibly supportive of my blog and whose birthday is today. Happy Birthday, Amy!!! I wanted to do something to recognize her birthday. Amy is very fit and active. Every day I see her walking her yellow lab, Cooper. But Amy, also, enjoys eating well. I thought I would bake her some chocolate zucchini bread, which is more like brownies than a bread, but a little healthier to help her celebrate her birthday and thank her for her support. That got me thinking about zucchini.

Zucchini is the duct tape of the kitchen. It can be savory or sweet, spicy or mild. It’s a chameleon of the food world, blending effortlessly into almost any dish. I love to add it to everything for its nutritional benefits and mild flavor. Zucchini developed early in the history of agriculture in the Western Hemisphere, specifically Mexico. In the pre-Columbian Native American diet, it became a member of what is commonly referred to as the “Three Sisters”. When zucchini (or any summer squash for that matter) is combined with beans and corn, they make a complete protein, meaning the combination contains all 20 essential amino acids. (Cox, Jeff. The Organic Cook’s Bible. John Wiley and Sons, Hoboken, NJ, 2006. P189) It is an excellent addition to help sustain a healthy, tasty and energy-packed, meatless diet. While contain no saturated fat or cholesterol, Zucchini is a great source of Iron, Manganese, Magnesium, Phosphorus, Potassium and Zinc. It is also a great way to add Riboflavin, Niacin, Thiamin and Vitamins B6, A & C to your diet as well. (www.caloriecount.about.com/calories-squash-summer-zucchini-includes-skin-i11477)

It adds moisture to foods without adding fat and increases the fiber without altering the flavor. The texture is pleasing, if not unnoticeable, to most palates. If your kids see it and question what it is, just tell them “It’s seasoning.” That always worked with my kids;-) It’s like sex. Only tell them what they absolutely need to know at that specific time. Sometimes the simplest explanation is enough. Last night I made Sloppy Joes and added zucchini. It went virtually unnoticed. In addition, zucchini is a great food extender. By adding zucchini, you increase the fiber and the water content of whatever it is you’re cooking, therefore it makes a serving more filling. For example, 20 oz. of ground poultry mixed with 2 cups of grated zucchini and one can of sloppy joe sauce can give a family of four 8 servings or 2 meals, especially if served on a crusty, mini-baguette instead of hamburger buns. And if you make your own Sloppy Joe sauce, well, that’s even better. Zucchini is flexible enough to allow you to be creative. Below are some ideas that use zucchini. I hope they inspire creativity for you to use this versatile vegetable in your family recipes. Add 2 Cups of grated zucchini to:
2 lbs. of meatloaf or meatballs
2 qts. of soup ( I added to soups of all ethnicities with great success.)
4 servings of rice or risotto.
Chopped in matchsticks, added raw to salads
Added to any stir-fry, sliced, chopped or grated
Spaghetti sauce

This summer, I was treated to a salad at a picnic for my older son’s baseball team. Marilyn Rollinger, who made the salad, used all ingredients from her extensive garden, including raw zucchini. She dressed it with homemade balsamic vinaigrette. I had never eaten raw zucchini, but it was delicious! (Drink.) It was delicate and crunchy with a slightly fresh, green flavor. It was the perfect addition to the salad. I was so grateful she shared her own “pearl of wisdom”, giving me an additional way to enjoy one of my favorite vegetables. If any of you would like to share your ideas or recipes, please post them in my comments section. I’d love to hear your ideas. Below are some recipes that I believe showcase the versatility of zucchini. I hope you will try them. Mangia!

Chocolate Zucchini bread

Beat 3 eggs. Add each of the following and beat after each addition:
2 cups of sugar
1 teaspoon of vanilla
3 Tablespoons of cocoa
1 Cup of butter
2 Cups of grated zucchini, drained
1+1/2 Cups of A.P. flour
½ cup flaxseed meal or ground flaxseed (if you don’t have this, just add another ½ cup of A.P. flour and and additional 1Tablespoon of butter)
½ teaspoon salt
½ teaspoon cinnamon
2 teaspoons instant expresso or instant coffee powder
1 teaspoon baking soda
½ teaspoon baking powder
1 Cup of chopped nuts (any kind you like or leave them out- their flexible and optional).

Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Pour batter into loaf pans and bake for approximately 50 minutes to one hour or when toothpick comes out clean. Cool in pans.

Maque Choux: (Ma-SHOO)
This is great serves over avocado halves for a meatless meal or with any grilled fish or chicken.

1 tablespoon extra-virgin olive oil
1/2 red onion, chopped
1 jalapeno, seeded and finely chopped
1 small red bell pepper, seeded and chopped
1 cup shredded zucchini
4 ears fresh corn on the cob, husked
1 15 oz. can of kidney or cannellini beans (optional)
A sprinkle sugar
Dash cayenne pepper
Salt to taste
2 tablespoons butter

Add 1 tablespoon extra-virgin olive oil and heat for one minute. Add chopped onion, jalapeno, zucchini and red bell pepper. Sauté 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, add beans and reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.

Stuffed Zucchini Flowers
This is one of my favorite ways to eat zucchini and I make it early in the summer when I have lots of blossoms. I even plant a squash blossom plant that only grows blossoms, so I could make this dish. My husband and boys are not a huge fan of eating stuffed flowers, so sometimes make this as a rice side dish and eliminate stuffing the blossoms. Its great “girl food”;-)

20 zucchini flowers
3/4 cup white rice
1 teaspoon finely chopped mint leaves
1-ounce onion, grated
1-ounce zucchini, grated
1-ounce tomato, grated
3/4 cup, plus 1 tablespoon olive oil
1/2 cup fresh lemon juice
2 pinches salt
2 pinches pepper

Place the zucchini flowers in cold water to open and make the preparation easier.
In a large mixing bowl place the rice, all the chopped and grated ingredients, half of the olive oil and lemon juice, and a pinch of salt and pepper. Mix well. With a small spoon, take small amounts of the stuffing and fill the zucchini flowers. Fold over the ends to seal the stuffing inside.
Place the flowers on the bottom of a large saucepan, with the openings facing the bottom. Pour in enough water to cover. Add 1 pinch of salt, 1 pinch of pepper and the rest of the olive oil and lemon juice. Cover and simmer gently for about 40 minutes until the rice has absorbed all the liquid.
· Place a plate (upside down) on top of the stuffed vegetables before cooking so that the parcels cannot rise or move.
· You can omit the flowers and still make this as a side dish, mixing everything together and cooking.