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Thursday, Dec. 25, 2014

Zucchini

Wednesday, December 21, 2011

(Photo)
Larry Eiker
The Dunklin County citizens can purchase this great vegetable all year long. The zucchini comes in varying shades of dark green and also some are prickly. This vegetable is so easy to digest that it is recommended to be served as baby food. It can be eaten both raw and cooked.

How to I pick a good zucchini? Do you pinch, push, smell, or look at the color? If you purchase an elongated one they should no be more than 10-12 inches long, while round ones should be no more than 4 ½ inches in diameter.

Be sure to choose one that is smooth, bright green skin and are firm to touch. If they grow too big, bitter seeds form inside.

Let us look at a few ways to prepare this dish which can be boiled, sautéed in a skillet with oil, garlic and parsley or added to rice soups and frittata and even steamed. You can even eat the flowers that are picked as soon as they start to open.

These recipes are for 4 servings.

Let us try Italian Stuffed Zucchini Flowers.

Gather:

7 ounces of robiola cheese, diced

7 ounces of Gorgonzola cheese, crumbled

3 dill pickles, drained and chopped

1 egg yolk

12 zucchini flowers, trimmed

Salt

Now:

Gently open the calyx of the flower. Remove the pistil and rinse quickly under cold water.

Put the two cheeses in a bowl and beat with a wooden spoon until smooth. Season salt, stir in the dill pickles and the egg yolk. Mix carefully.

Fill the zucchini flowers with the cheese mixture, arrange on a serving dish in the shape of a star and then get out of the way.

Another quick and easy way to prepare zucchini is to take six baby zucchini and make a Baby Zucchini Salad. Add 2 ounces Parmesan cheese, shaved, pinch of dried oregano, 3 tablespoon olive oil, and 2 tomatoes, peeled and sliced. Then add salt and pepper.

Set mixture aside to cool for 30 minutes to allow the flavors to mingle. Oh! The tomatoes are added just before serving.

The last idea is to Roast Zucchini. To arrosto 8 zucchini, cut into thick strips. Then in a preheated oven at 425 degrees F, place the zucchini in a roasting pan that has been coated with about 2 tablespoon of olive oil. Then roast this mixture for 20-25 minutes, turning occasionally.

Make a layer of some of the zucchini slices on a serving dish, and sprinkle with some of the garlic, parsley, basil, salt and pepper. Then drizzle with olive oil. Continue making layers until all the ingredients are used. Set aside in a cool place for about 1 hour for the flavors to mingle before serving. Then:

Have a Happy

Larry Eiker is a Kennett resident who enjoys

traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to share with others.

Larry Eiker
Eiker's Burgoo of Food Ideas