I love this time of year. It’s often a bit warmer out, the kids are out of school, and zucchinis are in season. Although you can easily get zucchinis all year long, they just aren’t as fresh when shipped from hundreds of miles away (usually from Mexico) in the winter. As a fan of this versatile squash variety, I have been indulging in its seasonality, purchasing and eating it pretty much every week, all summer long. I prefer to buy zucchini at my local farmer’s market, where there are a range of varieties (light green, dark green, with a ribbed exterior, with yellow stripes, and the list goes on) that are usually just-picked and on the small side. They are also pretty easy to grow at home.
Zucchini is best barely cooked. Baked, fried, or simmered too long, and it looses its moisture content and becomes soggy. Al dente and raw zucchini recipes highlight the squash’s naturally subtle sweetness and crisp texture. It’s unfortunate that so many people overcook their vegetables anyway, but with zucchini, it is — as my mother would say — a sin because you lose its innate nutty sweetness. Following are three of my favorite recipes which I think capture the summer flavor of zucchini best. I hope you like them.
To get recipes, please go to Bay Area Bites.