The Zucchini Dilemma!
Did you find a basket of foot-long zucchini on your front porch recently? While “National Sneak Some Zucchini Onto Your Neighbor’s Porch Day” is officially celebrated on August 8, the celebration continues, as growers and friends of growers attempt to use up this prolific veggie. Its abundance seems to prevent it from ever being taken seriously, but I’m gonna try! While the previous post offered many suggestions for general produce use, I get a lot of requests for what to do with this member of the squash family, that is technically a fruit. jump to recipe
For 20 years I have been teaching my “Kitchen Confidence” class, where knife skills and the art of the sauté were taught, in part, with yellow squash and zucchini. Every single time I would hear from at least one budding cook, “I don’t usually like zucchini, but this is delicious!” They had only ever had the overcooked, squishy stuff or eaten it raw. What we made in class spent all of a minute in a good hot pan with some chopped garlic and a splash of white wine or lemon juice, and of course salt. Never fear salting fresh, naked vegetables! We usually added a sliced shallot, which like zucchini and squash, can be eaten raw, but a kiss of heat is quite transformative. Do try this weeknight preparation.
A staple at the summer parties that I catered was some kind of “confetti” salad. I’d do a fine chop of multicolored veggies and toss them with cous cous, orzo, or rice, then dress them well. To make a small dice of zucchini, I would slice off planks of the green with a bit of white flesh, then julienne, and chop. The core that’s leftover is perfect for thickening soups, and made its way into many a “staff meal.” They can be frozen for later use if it’s too darn hot to think about soup just now. Here’s what that all looks like:
My Caramelized Onion and Tomato Jam also made an excellent sauce for some lightly cooked sliced zuke. I liked it better than the traditional Italian tomato preparation – so often overcooked, unfortunately. Another of my zucchini just went into the most obvious, and easiest, use for them: pasta. In fact, summer pasta with whatever is fresh from the garden is a particular warm weather comfort food. A little olive oil and nutritional yeast and you have dinner in the time it takes to cook the pasta! Just make a very veggie version to stave off any carb guilt.
If you’re in a “just feel like cooking” mood though, the Zucchini Terrini is the way to go. A terrine (made into a “terrini” here for fun), is a loaf-like assemblage in the pâté family, often layered, and served sliced. Sometimes wrapped in pastry of some kind, I decided roasted zucchini planks would make a great gluten-free alternative. Rebel that I am, I took the liberty of making mine in a small round dish, rather than the classic loaf shape. It is perhaps the most elegant way to serve this humble vegetable.
The planks can also be used to make a version of sushi, but you may have to use a pick to hold them together. Just spread your favorite soft cheese on them, then roll ’em up. Pretty and fun! They roll better if roasted, slightly softened with a splash of boiling water, or sliced quite thinly.
The absolute simplest way to use up your surplus is as a gluten-free zuke chip for dipping or topping, and if you slice them on a jaunty angle they look very much like a crostini or bruschetta toast. I don’t believe I can condone serving zucchini “chips” with a Zucchini Terrini, however. 
There are substitutions listed below that will pull this together pretty quickly if you don't want to make your own cashew cheese or jam. This is also easy to riff on, so feel free to play with flavors and fillings. You will need some kind of soft cheese to hold it all together though. I made 2 smaller terrines in 5-inch flat bowls, but a small loaf pan or any bowl would also work.
The second terrine you see pictured was made by lining the bottom of the mold with sliced zucchini, nesting planks around the sides, and finishing with slices on top. It was fun to serve two different looking terrines.
Ingredients
- 2-3 normal sized zucchini
- 1 recipe Cashew Cheese*
- 1/2 cup Caramelized Onion and Tomato Jam*
- Crackers or toasts for serving
Instructions
- Preheat oven to 350°F (175°C).
- Slice 1/4 inch (6mm) planks of zucchini and lay out on a lined sheet pan.
- Brush with oil and season with salt and paprika or pimeton, if desired.
- Roast until softened, 12-15 minutes.
- Line a mold (or 2 smaller molds) with plastic wrap, then arrange the slices of zucchini decoratively in the bottom, with flaps out (picture below).
- Top zucchini wth cheese, and smooth out, then top with jam.
- Fold the flaps in, then fold the plastic wrap over and press gently.
- Let chill in the fridge for at least an hour. Slice and serve, or let guests cut their own.
Notes
* 1 cup of any soft cheese spread you enjoy will work here, and lightly drained fire roasted tomatoes mixed with pesto will sub nicely for the tomato jam.
