Vitality Cuisine: Zealous about Zucchini Philosophy

By Laura Kurella

I think this philosophy is true when it comes to cooking. You can’t appreciate food merely by reading about it. This is especially true of foods that look weird, sound weird or have weird names, like zucchini. Formerly known as green Italian squash, zucchini was hardly recognized in the United States 30 years ago. Thanks to the home gardener, it has become far more widely recognized and also is becoming a small-gardener’s favorite. It is very easy to grow, even in the poorest of soils. It also grows well in many climates, requiring only about two full months of summer weather, making it an especially popular favorite in the northern states.

Zucchini is versatile, easily popping itself into everything from salads and sides and main courses to quick bread, pie and dessert. Zucchini can be served just about any way: raw, dressed, grilled, steamed, stir-fried, sautéed and baked. One medium-sized zucchini has just 25 calories, making it an ideal stomach-filler for those trying to lose weight, and it contains vitamin C. It has anti-inflammatory properties that can help with asthma and other conditions aggravated by inflammation, and it contains folate, potassium, vitamin A and lutein, which is very good for the eyes.

If your zucchini squash is overly large, it will have more water. Some chefs prefer to drain large zucchini before proceeding with a recipe, as is done with eggplant.

To drain, cut into slices and arrange them in a shallow dish. Sprinkle uniformly with coarse salt and let it drain for 20 to 30 minutes. Strain under cold water, pat dry and proceed with the recipe.

Here are a few of my favorite ways to enjoy this versatile veggie including one that comes from my sister, Jeanne, my Zen master of zucchini.