Zucchini Dumping Victims Arise

Zucchini dumping season is very nearly passed and you've probably disposed of the residue in last week's trash collection. However, for those who continue to harbor zucchini in their crisper drawers, this information arrives in the nick of time. Zucchini dumping is what you call it when "you come home to find a bag of zucchinis on your porch, left by a well-wishing green-thumbed neighbor. This has become so annoying that, during autumn, pranksters delight in sneaking up to a door, leaving a few large zucchinis, ringing the door bell and dashing off."

I will admit that there are a few gracious recipients of the annual bounty. Gracious and giddy because they have the perfect recipe they got from a great grandmother that they gush over and share at church potlucks. Recipes abound for sweetening and baking of zucchini to make it palatable to the pickiest tongues.

"Vegetables are a must on a diet.
I suggest carrot cake, zucchini bread, and pumpkin pie."
(Jim Davis, 'Garfield')

When using zucchini in baking, I usually start from a packaged mix and use shredded or grated zucchini as the moisture. My favorite combinations start from chocolate cake, carrot cake, spice cake and lemon cake mixes. Bake according to package instructions but substitute the zucchini for the water. The number of eggs and oil measurements should remain the same. Baking times can take just a wee bit longer due to the density of the cake. For that reason I prefer to use a bunt cake pan. I keep the frostings extremely simple but do prefer a cream cheese frosting right out of the container.

The word zucchini comes from the Italian word for a small gourd. Zucchini are part of the vegetable trinity necessary to ratatouille, and they love oil, butter and frying. Most people are familiar with zucchini in Italian cooking. My personal favorites involve using zucchini in lasagna. Worldwide use of the vegetable brings a variety of recipes to the kitchen. I was surprised to discover that zucchini flowers are highly prized in European cooking. One recipe from Kyle Phillips calls for the flowers to be stuffed with Ricotta and Olives. "The delicate flavor of zucchini flowers makes them an excellent container for other ingredients."

A more familiar recipe involves mature zucchini that are first stuffed with a meat stew mixture consisting of grated Parmesan, meat, garlic, onion, and parsley then dipped in egg, coated with breadcrumbs and fried in olive oil. In India, the zucchini are peeled and trimmed to form olive shapes. They are then braised in butter with salt and a dash of curry. Americans handle zucchini as they do many vegetables. Americans dip zucchini in milk, dredge in flour and fry just before serving.

If any zucchini dumping was taking place in my area, I was excluded from victimization. I found myself turning to my grocery store. I was getting my grocery shopping list together and studying the weekly sales circular. The local chain continues to offer 10 for $10 specials and for the umpteenth week in a row, zucchini was one of those offerings. I chuckled as I planned to purchase 10 pounds again this week. The grocery clerks will assume that I'll be baking for the holiday season. I am, however, preparing to enjoy the simplest and tastiest zucchini dish I've ever eaten. It even beats the cakes and breads my neighbors prepare.

"News is like food: it is the cooking and serving
that makes it acceptable, not the material itself."
(Rose McCaulay)

Zucchini is acceptable to the pickiest eaters when prepared with its mild flavor intact. I prefer to never overwhelm the zucchini under garlic, breading, tomato or basil. The flavor of zucchini is not bitter and does not require camouflage. A recipe from my mother showcases the taste of a vine ripe zucchini to its finest.

Have you ever puzzled over the use of the "slicer" side of your four sided food grater? This recipe calls for that mechanism. You will finally get to use it to slice your unpeeled zucchini is the thinnest slices imaginable. In the absence of the proper utensil, the zucchini may be sliced with a knife but it doesn't net quite the same result. Adjust this recipe according to the servings desired. I have discovered that one medium sized zucchini is appropriate for one person.

As mentioned, begin by slicing your zucchini paper-thin. Heat a tablespoon of olive oil per zucchini over low to medium heat in a skillet or frying pan. Add the zucchini slices and stir-fry quickly. When the slices are approaching a translucent stage, remove from the heat. The zucchini should not be browned. This will cause people to resume their distaste for this scrumptious vegetable.

Toss in a little salt and a suitable amount of ground nutmeg. The amount of nutmeg will vary depending on the freshness of your spice. I prefer about ½ teaspoonful of nutmeg per zucchini when using a fresher nutmeg. This vegetable can be served as a side dish with any meat or pasta dish. I have been known to eat a larger portion as my main dish.

I am positive that once you've mastered this easy recipe, you will never dread zucchini dumping season again!