Zillions of Zucchini

Scientifically known as Cucurbita pepo, zucchini is a summer squash and is native to North America. Home gardeners often face an over-abundance of zucchini once the plants begin to produce. From appetizers to desserts, the internet has plenty of ideas to help make the most of a zucchini invasion.

Not only is the zucchini popular, but so are its flowers. When shopping in Italy, and some other countries, you will often see zucchini sold with the flower still attached. These blossoms have been turned into a delicious delicacy. Try them!

If picking zucchini flowers from plants, choose male flowers since females are attached to the zucchini. How can you tell? Between the flower and the vine will be either a narrow stem or a bulge. The bulge is a growing zucchini, thus, this is the female blossom. Be sure to pick them as soon as they open (in the morning). Use them within a day, as zucchini flowers spoil quickly. You can also find them in some produce sections, but freshness may be an issue.

To make "old fashioned" zucchini flowers, start by carefully cleaning them. Removing the inside is a matter of choice. If you do, be careful not to rip the flower. Trim the stems to one inch. Very gently, dip the zucchini flowers in and out of water to clean them. Dry them upside down.

Preheat your frying oil while preparing the zucchini blossoms. Most Italians use olive oil or lard to fry them. Italian Americans generally use vegetable oil or a mixture of olive and vegetable. Restaurants use peanut oil. Whichever you prefer, be careful not to overheat the oil. If you are a stickler for exact temperature, then aim for 350 degrees Fahrenheit.

You have two choices for the coating:
1. The first method is to dip the zucchini in a mixture made from one egg and one cup of water. Hold the flower by the stem (upside down) until the excess liquid is removed. Dip the zucchini blossom into flour seasoned with salt and pepper. This method will produce a very light coating.
2. The second choice is to make a tempura-like batter. In a bowl, combine equal parts (by measure, not weight) of liquid and flour to make a thin, pancake-like batter. (You may use beer or club soda.) Add salt and pepper and dip your zucchini flowers. Allow excess coating to drop off the blossom.

No matter which way you prefer, once dipped, immediately fry the zucchini flowers until golden brown, about one to two minutes per side. Drain on a paper towel and salt to taste.

If you prefer something heartier, then try Pasta with Flowers of Zucchini, posted by Elana at the Italian Food Recipes site. The page has photos of the dish as it makes its way from raw to ready. The recipe calls for speck. If you cannot find it, use pancetta or prosciutto. It also uses approximately 1.5 cups of medium shell pasta. You may substitute another style, but keep to the general size of the original pasta. Farfalle (bow ties) would work well, as would rotini (spirals).

When cooking with zucchini, use a small, thin vegetable (less seeds) and not a humongous squash. Select ones which are two inches around or less. Wash the zucchini, but do not peel it since most of the nutritional content is in the green skin.

No longer do you need to fear zucchini in your garden. With the help of fellow "netizens," you will soon be on your way to creating delicious dishes using zucchini!

Buon Appetito!