Zucchini: ambivalent delight

I planted one zucchini plant this summer and have already been delighted and completely overwhelmed with about a million pounds of it.

So, what have I done with my million pounds of zucchini? First I added it into stir fry. Then I added it into noodle dishes and grain dishes. Then I shredded it and put it into sandwiches and when I got tired of that I baked with it, and now.. here I am .. idea-less.

Thankfully this is not an uncommon problem. I think it might be safe to say that everyone who plants a zucchini plant goes through the same process: excitement when the first zucchinis become ripe followed by a desperate ploy to give away the zucchini to neighbors and unsuspecting friends.

But instead, this month embrace your zucchini. Try some of these recipes below which were posted in Ukiah Natural Foods newsletter. Mix things up - try making some chutney or even freeze some shredded zucchini for the winter.We all know the the saying: the grass is always greener on the other side. In zucchini words, come December and we'll be begging for our Zucchini so let's enjoy it now!



Minty Zucchini Salad
This salad’s minty coolness is a perfect hot weather antidote.

Ingredients:

1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh mint
Salt to taste
Dash cayenne pepper
1 1/2 pounds green and yellow zucchini, thinly sliced
into “ribbons” using a carrot peeler or mandoline.

Directions:
Mix olive oil, lemon juice, mint, salt and cayenne
pepper. Add zucchini and toss lightly to coat. Serve chilled.


Raw Zucchini Hummus

You don’t have to be a raw food enthusiast to enjoy
this delicious summer appetizer. Serve as a dip with crudités or crackers.

Ingredients
2 zucchini, chopped
½ cup lemon juice
1 teaspoon salt
1 ½ teaspoons cumin
1 cup tahini
3 tablespoons olive oil
½ cup raw sesame seeds

Directions:
Put all ingredients in a blender or food processor and blend until smooth. Yields over 3 cups.


Zucchini Curry Soup

A light summer soup for the dog days of August.
Serve with a simple salad and crusty bread.
Ingredients:
1 medium onion, chopped, about 1/2 cup
1 small clove garlic, minced
1 small carrot, shredded
1 tablespoon olive oil
2 medium zucchini, chopped
2 apples, peeled, diced
4 cups vegetable broth
2 1/2 teaspoons curry powder
Salt and pepper to taste
Yogurt

Directions:
Sauté onions and garlic in olive oil over low heat until onions soften. Add zucchini, apples, broth and curry powder and bring to a boil. Reduce heat to low, cover and cook for 20 minutes.
Puree the hot soup with an immersion blender or in small batches with a blender or food processor. Season with salt and pepper to taste. Pour into bowls then place a dollop of yogurt in each. Swirl knife through to create a pattern. Serves 4-6.