If some zucchini randomly appeared on your porch this week, you weren’t being punked. August 8th was “Sneak Some Zucchini onto Your Neighbor’s Porch Day,” a silly holiday that has been embraced by overzealous gardeners everywhere. As anyone who has grown zucchini knows, they can be incredibly prolific producers this time of year.
Zucchini is a type of summer squash. Other varieties include straightneck (basically yellow zucchini), crookneck (which, true to their name, have a crooked neck and bumpy skin) and pattypan squash, which are shaped like a flying saucer. All varieties of summer squash have similar growing habits and flavor profiles.
One plant can produce 6-10 pounds of zucchini over the course of the growing season, more if there’s ample rain and sunshine. And even if you’re diligent about harvesting regularly, occasionally a baseball bat-size fruit will appear below the large, leafy plants seemingly overnight!
For the average family, one productive summer squash plant in the garden at a time should be sufficient to supply their squash needs. I like to plant zucchini in my garden in three-week intervals starting in May, with the last planting around mid-July. Just as the first plant begins to wane, a new plant is beginning to produce. Then I can pull out the old plant and grow something else, like quick-growing baby greens or a trio of basil seedlings.
Almost all preparations of summer squash (except for those calling for grated squash in baked goods) will benefit from a period of salting and draining. A generous coating of salt helps to draw out water from the zucchini, resulting in a firmer, less mushy cooked product. Most of the salt washes away when the zucchini is rinsed and drained so the finished dish will not be overly salty. If your zucchini are on the larger side, it also helps to remove the seedy, pithy interior before slicing or grating.
The following recipes make good use of the oversized zucchini that may or may not magically appear on your porch on under your squash bush. They are also widely and cheaply available at the farmers market.
CHEESY ZUCCHINI BAKE
This decadent Southern casserole is a perfect for summer barbeques and potlucks.
8-10 cups diced zucchini or summer squash
2 tablespoons kosher salt
1 tablespoon olive oil
2 onions, sliced
3-4 cloves garlic, minced
6 ounces cream cheese
4 ounces sour cream
8 ounces grated cheddar cheese
2 tablespoons minced parsley
1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano
A pinch of red pepper flakes (optional)
2 tablespoons melted butter
1 ½ cup cracker crumbs
½ cup grated Parmesan
If the zucchini are large, cut them in half or in quarters and remove the pithy center, then cut them into ¼ slices. You will need 8-10 cups diced. Toss the diced zucchini with the salt and allow it to sit for at least 30 minutes and up to overnight, covered in the refrigerator. Drain the salted zucchini and rinse thoroughly.
Heat the olive oil in a large skillet over high heat. Add the onion and saute until soft and lightly browned, about 3-5 minutes. Add the garlic and zucchini and saute until the zucchini is also softened and lightly browned. Transfer the cooked zucchini-onion mixture to a mixing bowl and allow to cool slightly. Add the cream cheese, sour cream, grated cheddar, herbs and red pepper flakes. Mix well and taste for seasoning.
Spread the zucchini mixture into a greased 9x13 baking dish. Mix together the cracker crumbs, melted butter and grated Parmesan, and spread this over the zucchini mixture. Bake in a preheated 350 degree oven for 45-55 minutes, or until golden brown and bubbling. Let sit for 15-20 minutes before serving.
ZUCCHINI SURPRISE MUFFINS
3 eggs
1 ½ cup sugar
1 cup coconut or canola oil
1 ½ cups grated, squeezed zucchini
1 cup well-drained crushed pineapple
1 cup extras, such as a combination of chopped nuts, flax seeds and/or raisins, optional
1 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon salt
1 ½ cups all-purpose flour
1 cup whole wheat flour
12 ounces cream cheese
Preheat the oven to 350 degrees. Line 24 muffin cups with liners or grease well.
Combine the eggs, sugar and oil in a large mixing bowl and mix well. Add the drained pineapple and grated zucchini, making sure it’s been squeezed as dry as possible, and any extras if you choose to add them. Add the baking powder, soda, spices, salt and flour and mix to combine. Spoon the batter into the prepared muffin cups, filling them only half full. Place a teaspoon-sized dollop of the cream cheese into the center of the muffin batter. It will sink down into the muffin as it bakes.
Place in the oven and bake for 18-20 minutes, or until a toothpick inserted into a muffin comes out clean. Let rest in muffin pans for two minutes before turning out onto a cooling rack.
SUMMER SQUASH FRITTERS WITH FETA AND DILL
2 cups grated, squeezed summer squash
½ onion minced
2 tablespoons minced parsley
1 tablespoon minced fresh dill, or 1/2 teaspoon dried dill
1 egg
½ cup crumbled feta cheese
¼ cup flour
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon black pepper
A pinch of red pepper flakes, optional
Olive oil, for frying
Combine all ingredients and mix thoroughly. Heat a skillet or pancake griddle to medium-high and coat it lightly with olive oil. Drop ¼-cup scoops into the hot skillet and fry until golden brown, about 2 minutes per side. Serve hot.
Contact Ashley Meyer at [email protected]
