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La Cucina di Betty: Zucchini, the plentiful crop of summer
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Anonymous user Tue Nov 30, 1999 00:00:00 PST
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0 responses 1 comment There is nothing more rewarding in the summer garden than a fresh crop of zucchini. Sometimes it’s too rewarding! Any novice gardener can be successful with a crop of zucchini in the backyard garden. For the most part, it’s almost impossible to avoid having a bumper crop!
 
My husband plants a zucchini garden for me every spring out at our ranch in Buttonwillow, where there is ample space. The only problem is he overplants. You think by now he would have figured  out that zucchini are like rabbits –– they like to multiply. I think he continues to plant the mega crop because it is such an ego booster. Every night he comes home with a bag full of zucchini, more than a family of six can consume. I used to give them away to all the neighbors, but then I became embarrassed, wondering, “Do neighbors really want these weekly bags of zucchini left at their doorsteps?” Now I just tell friends, “We have plenty of zucchini so please call us if you want some.”

It is zucchini season right now and I have not received any phone calls. I guess all those years of making the kids ride their bikes around the neighborhood with brown bags hanging from their handle bars wasn’t really necessary.
 
Anyone can have luck with planting a zucchini garden. They are very easy to grow and maintain. Zucchini plants grow the size of a small bush, so allow yourself plenty of space. I like planting the Black Beauty zucchini –– the long, slender, dark green ones. They seem to be the most popular of the squash varities.
 
You can plant zucchini anytime after the danger of frost has past. My husband usually plants mine in early April when the weather starts to look nice. It is not too late to plant some now. With our Bakersfield weather you are sure to get a crop. All you need to do is clear a piece of ground in a sunny location. Plant two to three seeds per shallow hole and about 2 feet apart. Make sure your zucchini have well-drained soil. Water them deep and as frequently as needed.
 
Zucchini grow quickly and are very productive, meaning they should be picked daily or every other day, depending on the number of plants. I think that fresh, home-grown zucchini are best when picked at 6 inches long. I like them young and tender. However, if you prefer them larger, just leave them on the plant another day or so and you will be amazed to see how quickly they grow.
 
This year my 25-year-old son, Antone, who just moved into a new home, decided to turn his back yard into a garden instead of planting sod. He also is growing zucchini along with Roma tomatoes and pumpkins. I will let you know in the fall how the pumpkin patch turns out. It seems that the zucchini tradition lives on in the Chicca family. Or is it a father vs. son competition? A couple of weeks ago Antone gave me his first crop of zucchini. He was proud of it because his crop came off first and his dad’s crop was two weeks behind. Great, like I really need another zucchini farmer in the family! I told Antone to give his crop to the single girls in his development. Who knows? Zucchini may become a chick magnet.
 
If you planted your zucchini in the spring and have had a successful crop, you’re probably wondering now what to do with all those zucchini. You have probably already begged your family, friends and enemies to take them.
 
Zucchini is very versatile. You can steam it, grill it, stuff it, fry it, bake it or even eat it raw.

Did you know the zucchini flower is edible, also? You need to pick them when they are open. Remove the stamens inside the flower. Rinse them, pat them dry and trim off the ends. Dip them in seasoned, beaten eggs, dredge them in flour and fry them in olive oil until golden brown. Place them on paper towels to absorb the oil. Sprinkle with a little salt and a tad of sugar and serve.
 
My family has become very content to eat zucchini almost every night. I prepare it in so many ways that I could probably write a mini zucchini cookbook. For those of you who are blessed with too much of a good thing, I will share a few of my favorite recipes to help you put your zucchini to use.

Zucchini Casserole

7-8 medium zucchini cut in 1⁄4-inch slices (steamed)
8 slices bacon, diced
2 large cloves garlic, minced
1 large onion, chopped
salt, pepper and garlic powder to taste
4 slices French bread, cut into pieces
2 cups cheddar cheese, shredded
1⁄2 teaspoon Italian seasoning
2 cans tomato sauce
1⁄4 cup grated parmesan cheese
 
  Preheat oven to 350 degrees. Steam the zucchini slices until tender, drain and set aside. In a medium skillet cook bacon until crisp, remove bacon from skillet. Add onion and garlic to skillet and sauté until tender, drain the mixture. Stir onion-garlic mixture into drained zucchini. Add remaining ingredients except cheese, and toss until well coated. Season with salt, pepper and garlic powder. Spoon zucchini mixture into a buttered 9 by 13 baking dish. Sprinkle with parmesan cheese. Bake uncovered for 30 minutes or until bubbly. Serves 10.

A lot of people who enjoy pickles and the process of pickling them ought to try putting the good ole zucchini in a jar that contains a delicious pickling solution. Serve this zucchini relish with cold sandwiches or hamburgers. Also tasty when added to your potato salad.
 
Zucchini Relish
 
10 cups zucchini, minced
1 cup salt
5 cups onion, minced
1 cup celery, diced
3 green peppers, diced
2 sweet red peppers, diced
2 teaspoons turmeric
1 tablespoon dry mustard
3 tablespoons celery seed
6 cups sugar
5 cups white vinegar
3 tablespoons cornstarch
 
Prepare zucchini; combine with salt and other vegetables. Allow mixture to stand overnight. Drain; rinse thoroughly and drain again in a colander. Press bowl down on top of vegetable mixture to force out as much liquid as possible. In a large pot, combine remaining ingredients; add vegetables and bring to a rolling boil. Reduce the heat and boil gently for 20 to 30 minutes. Ladle relish into hot sterilized jars and seal. Makes 8 pints.

A  fritatta is an open-faced omelet. When serving, slice the frittata in wedges like a pie. It may be served hot or cold, for lunch, as a main course, or as a vegetable accompaniment. I also like to cut mine in little squares and serve it as an appetizer.
 
Zucchini Fritatta
 
6 medium zucchini, but into small cubes
1 bunch green onions, chopped fine
2 tablespoons butter
2 tablespoons olive oil
salt and pepper to taste
6 eggs
1⁄2 cup parmesan cheese
 
In a large nonstick skillet add the butter and the oil. Add the zucchini and the onions, season with the salt and pepper. Saute until the zucchini mixture is free of moisture and thoroughly cooked, about 10 minutes. Take the pan from heat and set aside. In a mixing bowl beat the eggs and add the cheese, season with salt and pepper. Pour the egg mixture in with the zucchini, incorporate well. Cover the skillet with a fitted lid or foil, and place back on the cook top for approximately 10 to 15 minutes, over medium heat,  until the top is firm. If it looks like your frittata’s bottom is cooking too quickly and the top center is still loose, go ahead and finish the cooking process under the broiler until the frittata is golden. Let cool slightly, slide out of the skillet, cut into wedges and serve. Serves 6.


It looks and tastes like apple cobbler, but the zucchini take on the look and flavor of apples. I love “tricking” my friends with this recipe. I tell everyone it is apple cobbler and they love it! I eventually do tell everyone, especially when they ask for the recipe.
 
Z’ Apple Cobbler

8 cups zucchini
1 cup sugar
3 tablespooons flour
dash salt
1 teaspoon cinnamon
3⁄4 teaspoon cream of tartar
1 tablespoon lemon juice
2 8-ounce can crushed pineapple w/juice

Topping:
4 tablespoons butter
1/2 cup sugar
1/2 cup flour
 
Preheat over to 350 degrees. Peel and cut zucchini lengthwise, removing the seeds, cut in 1/2-inch pieces, cook in boiling water until tender, about 5 minutes. Place in a colander and run cold water over zucchini to cool. In large mixing bowl add sugar, flour, salt, cinnamon and cream of tartar, mix well. Add the zucchini, pineapple with its juice and the lemon juice. Gently stir well. Pour into a buttered 13 by 9 baking dish. Mix together the butter, flour and sugar, sprinkle topping over the top. Bake uncovered at 350 degrees for 60 minutes. Serves 8.
 

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Comment From: lakessler1

This zucchini-themed column of yours is very timely for me. I went to White Forest Nursery to buy cucumber plants awhile back and one of the workers, seeing me pass by with these, said, "We have zucchini in now!" She was very enthusiastic, so I thought, "What the heck!" and grabbed a six pack of starters. Well, they are doing very well---ALL 6 plants-- while only one of my cucumber plants survived. So looks like I'm gonna have LOTS and LOTS of zucchini. These recipes will help my husband and I consume as many as possible before we develop a zucchini rash. Do you have a good recipe for fried zucchini sticks?