Bazucchini

There are zucchini and then there are bazucchini. Or should that be, bazookini?

No matter how you spell it, the idea behind this word coined by my friend Jean is that sometimes those enormous zukes hiding under the leaves transcend their zucchini identity and become something else altogether. I returned from my recent travels to find not one, not two, but three of these two-foot-long giants hanging out in our raised bed.

If you don’t want to use your bazucchini for weightlifting or self-defense, my approach is to cut out the spongy, seedy inner part and then use my food processor to coarsely shred the solid flesh. (Leave the skin on. A mix of yellow and green is especially pretty.) One serious zuke can yield about 20 cups of the stuff, and it’ll hold about a week in the refrigerator. These are my favorite ways to use it up:

1. Zucchini bread (the More-with-Less recipe on page 82 is one of the few versions I’ve seen that isn’t too sweet. I do like to substitute applesauce for half of the oil, and the addition of a teaspoon of coconut flavoring makes a nice change) or zucchini muffins, as a variation of SIS Berry Muffins, page 85

2. SIS Zucchini Yeast Rolls, page 87

3. SIS Zucchini Garden Chowder, page 93

4. Corn-Squash Bake from More-with-Less, page 234 (I freeze grated summer squash to use in this recipe during the winter. There’s no need to cook it then; just be sure to pour off the thawed liquid before adding it, to avoid having a soupy casserole.)

5. Zucchini-crusted pizza such as this one or this one made with rice

6. SIS Summer Squash Bake, page 136

7. SIS Crustless Zucchini Tomato Quiche, page 137

8. Variation of SIS Fruit or Vegetable Oven Pancake, page 62

9. SIS Zucchini Cookies, page 160

10. SIS Zucchini Brownies, page 161, or the zucchini variation of Secret Chocolate Cake, page 273

A non-SIS recipe that I like for using a lot of zucchini is this super-easy and adaptable crustless quiche:

Zucchini Quiche
3-4 cups coarsely grated raw summer squash
1 cup grated cheese (swiss, mozzarella or cheddar)
1/4 finely chopped onion (optional)
1/4 cup flour
4 eggs
1 teaspoon salt
Pepper and other seasonings to taste
Extra goodies (see below)

Mix together all ingredients and pour into a greased pie pan. Sprinkle with Parmesan cheese or paprika. Bake at 350 degrees for 35-40 minutes, or until set and starting to brown. Serves 3-4.

Adjust the extra goodies to your own taste. Some that I like:
-- Strips of roasted red peppers, crumbled feta cheese, and a teaspoon of Dijon mustard
-- Marinated artichoke hearts with sauteed sliced mushrooms
-- A big dollop of pesto
-- Peppers, cumin, oregano, cilantro, jack cheese

If bazucchini aren’t green enough for you, check out the recent Pittsburgh Tribune-Review article on many ways to creatively use all those wonderful fresh greens like chard, collards, and kale.

Postings on this blog will likely continue to be a bit erratic this summer, as I'm adjusting to a new job and new schedule. Cheers to all -- Cathleen