Well I guess since zucchini is green it falls into the category of greens, and farmer John did say there would be lots of greens in our Ranui CSA boxes. This is the third week straight with zucchini.
What to do? At least it’s the Roman varietal zucchini in our boxes; Costata Romanesca does have more substance and real flavor than the brunt—of–jokes classic green zucchini .
Grill zucchini simply, with olive oil and salt and pepper, which is what we did last week.
Go to fellow blogger Gwen’s terrific recipe for stuffed zucchini—and read her funny comments about zucchini.
This summer I’ve been writing monthly for Catalyst Magazine here in Utah. Go to Catalyst’s July issue to learn fun zucchini facts and trivia as well as my advice to pick and enjoy the blossoms before they turn into the green phallic fruit.
Here is a variation on the recipe for Squash Blossom Soup from that same Catalyst article. Enjoy this soup hot or cold.
For efficiency, use an immersion blender to puree the soup, it stands right in the soup pot and eliminates the muss and fuss of hot soup transfer and exploding out of the blender. An immersion blender is a purchase worth every penny.
Cotija cheese is a Hispanic-style cheese–somewhat salty and doesn’t really melt–you may substitute any cheese you want or skip it altogether.
1 tablespoon canola or grapeseed oil
1 onion, chopped
2 cloves garlic, minced
About 5 cups grated zucchini
3 cups veggie broth
1/4 cup cilantro, basil or parsley leaves
Dash cayenne pepper
Real Salt or sea salt
1/2 cup crumbled cotija cheese, optional
1/4 cup lightly toasted pumpkin seeds, optional
Avocado slices, optional
In a large saucepan, heat the oil on medium heat and sauté the onion and garlic for about 5 minutes. Add the zucchini and the broth, cilantro and cayenne. Cover and simmer 10 minutes, until the zucchini is soft. Puree in a blender, or with an immersion blender.
Season to taste with sea salt and more cayenne.
Serve garnished with garnishes of crumbled cheese, pumpkin seeds or slices of avocado, if you wish.
Makes 4 to 6 servings.