Rec. Zucchini-stuffed Zucchini Blossoms. This was a huge hit as an hors d'oeuvres, and nice at room

Rec: Scarpaccia Viareggina (Savory Zucchini Tart)

Scarpaccia Viareggina (Savory Zucchini Tart)
from Carol Field's Italy in Small Bites

"Easy to make and versatile in it's uses, scarpaccia is a perfect little bite to serve with a glass of wine. You can also cut it in wedges and serve as an antipasto or as a perfect centerpiece for a light lunch or supper.

The secret to making a successful scarpaccia lies in pouring the batter no more that 1/4 inch deep in the baking pan. Just oil two round 10- to 11-inch round metal pie pans divide the batter between them, and you'll have the real thing."

Salt
8 ounces young zucchini, finely sliced
1 medium-size white onion, finely diced
1 cup unbleached all-purpose flour
1/2 teaspoon sea salt
1 1/3 cups milk or water
1/2 cup olive oil
1 egg (optional)
8 ounces zucchini blossoms, roughly sliced (optional)
abundant freshly ground pepper

Salt the zucchini and onions, and leave them to drain in a colander for 30 minutes.

Preheat the oven to 450 degrees.

Sift the flour and sea salt together. Whisk in the milk or water, then 1/4 cup of the olive oil, to make a batter that is quite liquid. Whisk in the egg, if you are using it. Stir in the zucchini, the flowers if you are using them, and the onions.

Use two 10- or 11-inch metal pie pans. Pour two tablespoons of the remaining oil in each pan, rubbing a little on the sides to prevent the scarpaccia from sticking. Divide the batter between the two pans, pouring it into a depth no greater than 1/4 inch. Smooth the top to prevent the zucchini slices from protruding from the batter. Grind a substantial amount of pepper over each one.

Bake for 20 minutes, then reduce temperature to 425 F. and continue baking for 8 to 15 minutes, until deep golden. Grate more pepper over the top, cut in wedges, and serve warm or at room temperature.

Serves 10 to 12 as an appetizer, 2-4 as lunch.

Source: class with Carol Field, recipe from Italy in Small Bites

Pat’s notes: A very thin tart. I often think of a tart as being fairly thick but this is more of a pancake type thickness, very tasty though and perfect as an appetizer with a glass of vino. The recipe specifies using two 10 or 11" pie pans but in class they ran out of that size so Carol Field winced and said we could use 3 8-inch pans which seemed to work out okay. The point was not to try to put all that batter into 2 8-inch pans because the outcome would not be the thin tart as described.

 
Rec: Saltimbocca of Zucchini

Saltimbocca of Zucchini

serves 4 as a light main dish, 6 to 8 as a side dish or starter.

2 pounds zucchini (each about 8 inches long and 1 1/2 inches in diameter work best)
Salt and freshly ground black pepper
8 thin slices prosciutto (about 1/4 pound)
Leaves from 1 bunch fresh sage (about 20 leaves)
1/3 pound fontina cheese, thinly sliced
3 eggs, lightly beaten with a fork
3/4 cup all-purpose flour
1/4 cup pure olive oil, plus more as needed
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons freshly grated Parmesan
1 lemon, cut into wedges

Cut each zucchini lengthwise into thin even 1/4-inch thick slices. (This is most easily done on a mandolin.) You will need 16 slices total. Lay them out in pairs on paper towels or a clean tea towel and season lightly with salt and pepper.

Arrange the prosciutto slices on half the zucchini slices so none hangs over the edges. Place 2 sage leaves on top. Place the cheese slices on top, taking the same precautions you did with the prosciutto. Finally, lay the remaining zucchini slices on top of each stack. Cover with paper towels or another clean tea towel, and press down firmly to extract moisture and firm the zucchini.

Pour the eggs into a deep plate. Season the flour with salt and pepper and put it on another plate. Pick up each zucchini stack by both ends and hold it securely closed as you dip it first in the egg and then dredge in the flour until evenly coated.

In a skillet large enough to hold at least 3 zucchini stacks at a time, heat the olive oil over medium-high heat until hot. Cook the zucchini, turning once, until golden brown, about 2 minutes on each side. Remove to a plate and keep warm until all are cooked. Add more oil by tablespoonfuls, if needed.

Add the remaining sage leaves to the hot pan and cook briefly until crisp. Arrange several crisped leaves on top of each saltimbocca. Serve with a sprinkling of parsley, a light dusting of Parmesan, and lemon wedges.

Source: Michael Chiarello
Chef's Note (from season by season website): Choose fairly fat, evenly round zucchini that are similar in length and diameter. Those that are about 8 inches long and 1-1/2 inches in diameter work well. In addition, the zucchini should be as even in diameter from one end to the other as possible. It is important to work quickly, not hesitating between assembling, coating, and cooking. Microplane graters are my absolute favorite for grating parmesan cheese. It produces a fine dusting using less cheese to cover more area.

http://www.foodnetwork.com/recipes/michael-chiarello/saltimbocca-of-zucchini-recipe/index.html

 
Rec: Bow-tie Pasta and Zucchini

Bow-tie Pasta and Zucchini

6 oz. (2 cups) bow-tie pasta
2 small zucchini (9 oz.) or more
3 tbsp virgin olive oil
3 cloves garlic, sliced (about 2 tbsp)
1/2 tsp each salt and pepper
2 tbsp grated Parmesan cheese

Cook pasta to desired doneness. Meanwhile, wash zucchini and cut in half lengthwise then into 1/4-inch slices. Then, stack up the slices and cut into 1/4-inch sticks. (Sometimes I just cut in rather small cubes). You should have 2 cups.

Heat olive oil in skillet. When hot, saute zucchini over high heat for 4 minutes, until lightly browned and cooked through, add garlic and saute 30 seconds to 1 minute longer. When pasta is cooked, remove 1/3 cup of the cooking liquid and place in a bowl large enough to hold the pasta. Drain pasta and add to the bowl with remaining ingredients. Toss to combine.

Pat’s notes: Simple, tasty. Sometimes I saute a little sliced or chopped onion (red onion is good) then add the zucchini to saute. I add a little chopped fresh herbs at the end...parsley or basil or oregano. Not sure of the source, have had the recipe many years.

 
Zucchini and Rice - family favorite

Zucchini and Rice aka in my home as “Zuke Me “

2 tbs. butter or marg.
1 tbs veg. oil
1 large onion chopped
2 tsp. minced garlic ( I use a bit more)
2 pound zucchini – scrubbed and shredded (about 5 cups)
1 tbs. flour (for Passover I used matza meal)
2 ½ c. half and half – (I use cream and milk – probably more milk)
½ c. rice
1 c. grated Parmesan (4 oz.) – (I use a cup by volume

Heat oven to 425. Heat butter and oil- add onion. Stir until tender.
Add garlic and zucchini – increase heat to medium high. Stir 5 minutes
until zucchini releases juices. Sprinkle with flour and stir 1 minute more.
Stir in half and half, rice, ¾ c. cheese . Sprinkle remaining ¼ parmesean on top.
Bake uncovered 30-35 minutes until golden
And bubbly. Remove let stand for 10 minutes to set.

I bake it in a 9x13 pyrex. Last night I had 3 sides and baked them altogether at 350.
So I let this go a bit longer. I think I usually bake at 350.
We often have this as a meal with a salad.

 
I've made it numerous times. It took me awhile to learn to not overcook the zucchini. I've always

thought Feta would be a nice addition, but like it so well the way it is, the feta usually ends up on a salad.

 
REC: Zucchini Carpaccio with Avocado

I found this recipe in a Patricia Wells book or article. I brought some pistachio oil home from Paris and this is one fantastic use for it!

Zucchini Carpaccio with Avocado
Serves 4

1 tablespoon freshly squeezed lemon juice
1/2 teaspoon fine sea salt, plus additional as needed
1/4 cup best-quality pistachio oil, almond oil or extra virgin olive oil
4 small zucchini (about 4 ounces each), trimmed
1 ripe avocado, peeled and very thinly sliced
1/4 cup salted pistachio nuts
4 sprigs fresh lemon thyme, preferably with flowers

1. Stir together lemon juice and 1/2 teaspoon salt in small jar. Add oil, cover and shake to blend.

2. Slice zucchini lengthwise as thinly as possible, using mandoline or very sharp knife. Spread slices on platter and drizzle with lemon mixture. Tilt platter to evenly coat slices. Cover with plastic wrap and marinate at room temperature for 30 minutes to an hour.

3. Alternate zucchini and avocado slices on individual salad plates, slightly overlapping each slice. Sprinkle with pistachio nuts. Season with salt to taste, garnish with lemon thyme, and serve.

http://wednesdaychef.typepad.com/the_wednesday_chef/2007/06/post-1.html

 
REC: Simple Sauteed Zucchini (for height of the season)

4 zucchini (about the length of your hand)
1-2 Tbls butter or olive oil
1 clove garlic, run through a press or finely minced (optional)
Salt

Slice zucchini evenly and thinly. Heat a heavy frying pan over medium heat, then add the butter (or oil) and garlic (if using) briefly, turning pan to coat it evenly. Add zucchini slices and lightly salt to taste; the squash should sizzle when it hits the pan. Saute until zucchini "juices out" just starts to look translucent. Cover pan and remove from heat and let stand for at least 10 minutes to finish cooking on retained heat. If necessary, briefly re-heat and serve immediately.

Very good with dead-on, fresh-from-the-garden zucchini and summer squash. And if the squash is served piping hot, it is nice to shave/grate some long strands of a good parmesan atop it.

 
Thanks everyone--what great ideas. I have so much zucchini this time of year

and I get tired of the same few recipes over and over.

 
REC: Mrs. Higginbothams Zucchini Pickles

* Exported from MasterCook *

Mrs. Higginbotham's Zucchini Pickles

Recipe By : The Victory Garden Cookbook by Marian Morash
Serving Size : 0 Preparation Time :0:00
Categories : Pickles & Relishes

Amount Measure Ingredient -- Preparation Method

8 medium zucchini, 6 x 1 1/2-inches
2 medium onions
1/4 cup pickling or Kosher salt
2 cups sugar
2 teaspoons mustard seed
1/2 teaspoon dry mustard
2 cups vinegar
1 teaspoon celery seed
1/2 teaspoon tumeric

Wash, trim , and slice the zucchini 3/8-inch thick. Peel and slice the onions 1/4-inch thick. Layer in a glass or earthenware bowl, sprinkle with salt and cover with cold water. Let stand for 2 hours. Drain, rinse the zucchini with fresh water, drain again. Combine the remaining ingredients in a stainless steel or enamel pot. Bring to a boil, cook 2 minutes, then add the zucchini and onions. Immediately remove from the heat and let stand for 2 hours. Bring the mixture to a boil, cook for 5 minutes, and ladle into hot sterilized pint jars. Process in a boiling water bath for 5 minutes. (Makes 4 pints)

- - - - - - - - - - - - - - - - - - -http://www.eat.at/swap/forum1/117796_Here_you_go_Ang_REC__Mrs_Higginbothams_Zucchini_Pickles

 
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