Zucchini
Zucchini is a surprisingly versatile veggie that you can enjoy shaved raw on salad, pan fried, grilled, baked, in bread, etc. We especially enjoy it in saucy dishes (see the tian recipe) because it really soaks up and compliments other summer flavors!
Storage
Store in the fridge for a week or so. You can also pickle it to put on burgers and such later!
Our Recipes
Fried Zucchini Pasta- A great pasta that you probably have all of the ingredients for at your house! You'll need Spaghetti, 2-4 Summer Squash, garlic, olive oil, parmesan cheese, Provolone (or swiss or any other kind of cheese), basil and parsley as garnish. Slice your summer squash into 1/4-1/2 inch circles, slice your garlic thinly. Heat oil in a pan, put in your summer squash and brown both sides. Salt lightly and put the zucchini to the side. Start cooking your spaghetti and when its about half way cooked, reheat your oil, start browning your garlic and then add the zucchini back in. When the pasta is almost al dente, pull it out with tongs and stir in with your veggies and a couple scoops of pasta water and until the pasta is al dente. Take the pan off the heat and add in as much of the grated cheese in as you want. Garnish with the herbs from your box!
Charred Shishito, Zucchini and Tomato Pasta- This is a super simple recipe that I came across online. Start boiling water. Charr your shishitos, some garlic and tomatoes on a grill or on a pan. Brown 1/4 inch thick pieces of zucchini in olive oil. Salt them generously. Make pasta and then toss all of the ingredients together. Sprinkle a lot of parmesan and black pepper. Top with Basil!
Summer Squash Nibitashi- If you haven't filled out your japanese pantry for this recipe you will need; Mirin (Sweet sake), Soy Sauce and Dashi (can make from scratch with Dried Kelp and bonito flakes or you can buy packs at any Asian Grocery Store).
Mix about a cup of dashi with about two tablespoons each of soy sauce and mirin. You want the broth to be pretty flavorful. If you have ginger, grate some ginger into liquid mixture as well. Cut summer squash into 1/2 inch to 1 inch size circles and fry both sides on a pan. When all our browned, add in broth mixture and let is simmer for a few minutes. The longer you let the zucchini soak the more flavorfull they will be. You can serve this cold! Top with green onions, sesame seeds etc.
Other Recipes
Summer Veggie Tian: https://www.seriouseats.com/summer-vegetable-tian-ratatouille-recipe *This is one of our favorites! We eat this often with a nice loaf of bread or on pasta! Also doubles as a good shakshuka base for breakfast!
Zucchini Bread: https://www.seriouseats.com/zucchini-bread-recipe-2
Zucchini Pickles: https://food52.com/recipes/36398-zuni-cafe-zucchini-pickles
Zucchini Fritters: https://slicesofbluesky.com/recipe-zucchini-fritters/