As the weather warms up, succulent spring vegetables like zucchini emerge in the grocery stores and markets. With the locavore movement, people should be seeking out the, ahem, fruitful bounty that our state has to offer. Looking like a roughed up cucumber, zucchini is one of those versatile vegetables that can be disguised in sweet baked goods, stuffed into a cheesy casserole for more nutrients, eaten raw in a salad, or sauteed with garlic for a side dish. This native Italian squash is low in saturated fat, cholesterol and sodium, and it's also a good source of thiamin, niacin, fiber, vitamin A, vitamin C, vitamin B6 and a host of other things that are supposed to be good for you. Choose smooth skinned, less than 8-inch zucchini that are skinny (and thus, young and tender), unbruised and firm to the touch. Pick some up and try some of these recipes.
Six Great Recipes on Cookinglight.com
Zucchini Custard Bake (Paula Deen)
Pasta with Olive Oil, Garlic and Zucchini (Michael Chiarello)
Sauteed Zucchini with Garlic and Herbs (Sandra Lee)
Ribboned Zucchini Salad (Gourmet Mag)
Zucchini Pancakes (NY Times)
Shrimp and Zucchini Stirfry with Crispy Basil (Steamy Kitchen)
Cardamom Coffee Zucchini Bread (Steamy Kitchen)
Other downhome recipes for zucchini
Or for a simple, salad-like treat, slice zucchini thin and spread them on a plate. Sprinkle with red wine vinegar, salt and pepper.
This article appears in Apr 15-21, 2009.