I’ve been receiving my CSA weekly for about a month now and it’s finally starting to contain more of a variety of ingredients. There are still a lot of greens (chard, kale, collard), but this week we got a few new items – leeks (so small they look like scallions), tomato (one), and a whole lot of zucchini.
I enjoy zucchini, we have a good history. When I started cooking for myself my senior year of college, zucchini was one of the first vegetables I took on – I’d cook it on the George Foreman Grill with chicken marinated in Italian dressing. The George has long been out of commission, but my fondness for this summer squash remains.
Seeing as I’ll probably get even more zucchini next week, today I decided to look at it as a challenge to see what I could do to use it all. If I’d had more time (and if I hadn’t run out of flour), I would have made another batch of zucchini muffins, so that will have to wait. But I did make Zucchini-Walnut Bread, Chocolate Chip Zucchini-Walnut Muffins, a Zucchini Frittata, and Stewed Zucchini with Tomatoes.
Many of the ideas came from the CSA newsletter, which I think is one of my favorite features (thanks Harvest Moon Farms). The Zucchini Bread recipe was a combination of the one from the newsletter and one my friend shared. They were so similar that I took the best of each and made it my own, including reserving 1/4 of the batter for the muffins with chocolate chips. And same with the Stewed Zucchini – the inspiration was from the newsletter, I just tweaked it based on what I had available. Finally, I made the Frittata because I had leftover shredded zucchini from the bread/muffins to use up; it was the perfect thing to make.
Here are the recipes I made today. If you have a great zucchini recipe, please share it – I know there’s more zucchini coming!
Zucchini-Walnut Bread – makes two loaves, or 1 large loaf and 6 muffins, or 24 muffins
3 cups all-purpose flour
1 cup walnuts
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon ground nutmeg
1 cup vegetable oil
2 cups sugar
2 cups grated zucchini (from about 2 small zucchinis, leave skin on)
Chocolate chips (optional)
Preheat the oven to 350°F. Grease two loaf pans or line muffin tins. Set aside.
In a food processor fitted with the blade, combine the flour and walnuts. Process until the walnuts are chopped very fine and blended with the flour, about 1 minute. Transfer to a bowl.
Mix the flour and walnuts with the cinnamon, salt, baking soda, baking powder and nutmeg. Set aside.
Whisk the eggs in a large bowl until combined. Whisk in the oil, then the sugar.
Grate the zucchini by hand or using the grater attachment of the food processor. Stir the zucchini into the egg mixture.
Add one-third of the flour mixture to egg mixture and mix until just combined. Add the remaining flour mixture in thirds until well-incorporated. If desired, stir in the chocolate chips.
Spoon mixture into prepared loaf pan or muffin tins. Bake muffins 30 minutes, medium-sized loaves about 45 to 50 minutes, and a large loaf 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
Cool to room temperature and serve.
Zucchini Frittata – serves 2
1 tablespoon olive oil
3/4 cup shredded zucchini
1 large clove garlic, chopped
4 eggs, lightly beaten
Grated Parmesan cheese
Pre-heat the oven to 350°F.
Set a small non-stick saute pan over medium heat. Add the oil once the pan is hot. Sprinkle the shredded zucchini and garlic in the pan and cook about 2 minutes. Season with a generous pinch of salt.
Lightly whisk the eggs in a small bowl. Pour the eggs over the zucchini and stir once. Transfer the saute pan to the oven and cook until the eggs are set, about 6 minutes.
Remove the pan from the oven. Using towels or oven mits, carefully set a plate upside-down over the pan. In one swift motion, flip the pan and plate over so the frittata is on the plate. Sprinkle with Parmesan cheese and enjoy!
Stewed Zucchini with Tomatoes – serves 4
1 tablespoon olive oil
1 small leek, diced
2 cloves garlic, minced
1 very large or two medium zucchinis (I used a Zephyr squash), sliced into 1/4-inch thick rounds
1 tomato, seeds removed and roughly chopped
1/4 cup vegetable broth
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
Heat the olive oil in a large saute pan over medium heat. Add the leek and cook 1 minute. Stir in the garlic and cook until fragrant, about 30 seconds.
Add the zucchini to the pan and cook for 3 minutes, tossing every minute. Add the tomato and vegetable broth. Reduce heat to low and cover. Cook for 10 minutes or until the squash soft.
Season with salt and rosemary, or your herb or choice. Serve over brown rice.