Zucchini

Zucchini - Summer’s Signature Dish

What is it about summer squash? Is it the beautiful flowers it produces? It is probable that the design of the squash blossom necklace came from the huge yellow flowers of the squash plant that Native Americans relied on in the Southwest. When the first squash blossom appears in the garden, it is always a delight to behold. Bees swoop in and out drinking nectar and I wonder what squash honey taste like. Or is it the prolific production of a fruit that can be used in endless recipes, both sweet or savory?

My neighbor learned the hard way just how prolific zucchini squash plants could be. He planted five mounds of zucchini, since he had the space and the more the better. By mid-July he had a full wheelbarrow a day of the fruit. Finally, thinking he could make some money on them, he loaded his VW Bug with them one day and set out to the local fruit stands. No one would take them. He ended up bringing them to the food bank who would only take one box of them. Finally, he stopped at every friend’s home he knew and covertly dropped boxes of the fruit on their front porch.

For me, summer squash, in particular zucchini is the signature of summer food. It started with my mother who used to make fried zucchini slices all summer long. We used them as filling for sandwiches adding a sliced garden tomato. We dipped the fried delicacies in a mixture of ketchup and cumin. And of course, they were a side dish to our meat or fish main dishes. My Dad used to grill them along side all of his BBQ meats. The options seemed endless. and my siblings and I ate it with relish.

Since I simply cannot live my best life in the summer without zucchini, my children and grandchildren have had to endure many meals with it. They are usually enthusiastic at least at the beginning of the summer. As summer went on though, eyes rolled and I would hear, “Not again,” under someone’s breath.

I have used zucchini in bread, muffins, and even savory pancakes. Though the addition of zucchini will make your baked goods moist, I find there is little flavor. So basically, it is used for filler or because you just have too much of it and need to use it up.

One of the better uses I’ve found to use up the excess zucchini is spiraled fresh into salads. Get yourself a spiralizer if you haven’t. It will make your salads pretty and will use up your fresh vegetables. Another great use is to cut the zucchini lengthwise into slender strips. My girlfriend makes zucchini lasagna using the zucchini in place of noodles. It really is delicious.

I introduced fried zucchini to my oldest granddaughter about a decade ago. She stayed with me every summer for a week to attend the Art Shop and finally became a teacher’s aide at the summer camp. This was a week-long summer camp where children could take classes on the fine and performing arts for a week. I worked full-time during this time, so I had her help with the evening cooking and clean-up. Of course, fried zucchini was on the menu. Maybe she took to it because I had her pick the fruit and do the prep and frying. I let her put on whatever spices she wanted. She liked garlic salt the best. I could see that she was a natural cook. Even today, when I get the first zucchini and prepare to fry it, I text or call her. She loves that! May she pass it on.

Here is the renowned recipe:

Go out to your garden and cut a couple of zucchinis or buy some at the farm stand.

Turn your oven on to 350 degrees.

Either cut it in rounds or lengthwise into thin strips.

Place them in a large bowl with a bit of salt and let sit 10 minutes or so. Drain the water from the bowl.

Using a hand whisk, blend an egg or two with a little bit of water in a small bowl.

Put a mixture of cornmeal and flour (about a cup) and your favorite herb mixture (I use an herb garlic salt).

Dip the zucchini in the egg mixture, then the flour mixture setting them onto a clean metal sheet or platter

Get your flat pan out (iron pans works best) and heat to about medium hot. Add a couple tablespoons of canola oil.

When it is shiny and hot, lay your zucchini in the pan and fry a about 3 minutes and turn.

Place on a metal sheet and put in the oven. When the rest of your dinner is ready, bring out and enjoy!