Cooking Tips

It is that time of year! What is there an over abundance of? ZUCCHINI

What is Zucchini?

Zucchini, which is also known as courgette, (French) belongs to the marrow and squash family. It is elongated in shape, resembling a cucumber and there are both green and yellow varities.  Zucchini is commonly referred to as a vegetable, but in fact is a fruit.

Zucchini is low in calories, yet rich in nutrients, such as folate, potassium and vitamin A.

Cooking Methods
The most popular would be making Zucchini bread. There are a variety of other ways to cook zucchini. These include: lightly steaming, stir fried, grilled, in relishes, batter coated and fried. The flowers maybe stuffed, sautéed, baked or used in soups.

Zucchini is available year round. You may grow and harvest your crop during the summer months

Recipe of the Month

Zucchini and Egg Sautee
2- 6-8 inch zucchini, sliced ½ inch and quartered, not peeled
3-4 tablespoons (or to lightly coat bottom of skillet)
½ cup diced onion
1 teaspoon minced garlic, or to taste
4-5 tablespoons fresh minced, basil, or to taste
4-5 tablespoons fresh minced parsley, or to taste
Salt and pepper to taste
4 eggs, beaten
¾ cup Parmigiano  Reggiano cheese, grated
Pinch of salt and pepper

In a large skillet, on medium heat, put  olive oil and diced onion in skillet. Sautee until onion begins to turn translucent. (Do not burn, do not cook until onion becomes brown). Add the quartered zucchini. Sautee for about 5 minutes, or until the zucchini starts to soften. Add the garlic, salt and pepper.

Mean while in a medium bowl break eggs and beat. Add cheese and season.

Cook until the zucchini becomes soft but holds it’s shape and still has a firmness to it. Taste for seasoning adjustment.

Add the basil and parsley.

Add the egg mixture to the zucchini, stir beaten eggs gently into the zucchini. Lower heat, cover and allow the egg mixture to become firm.

Remove from pan and sprinkle with additional grated parmigiano reggiano cheese and chopped parsley.

Serves 4